When I was there I tried this very simple but pretty
delicious street food: Arepa. It was a soft bum, something in between bread
and a pancake, most of the time filled with pulled pork and eaten for breakfast.
Arepa (South American White Corn Cakes)
1 cup of warm water
Salt to taste
Oil to grease the skillet
To start you will need a package of white corn meal, Harina
Pan.
Just put water and salt in a large bowl. Slowly add the Harina Pan to water mixing
with your hands until it is firm enough to roll into a ball, still soft but not
sticky. You may not use the whole 1 cup of Harina PAN.
Heat up a heavy skillet over medium – high heat. Add just a little bit of oil, just enough to
grease the skillet.
Roll the dough in balls and pat each one between your palms
forming disks of about 1-1.5cm tick and 7-8cm wide.
Place the Arepas in the skillet when it is smoking hot. Cook it for a couple of minutes, turn to
medium heat and cook for about 10 min, turning it as needed so both sides will
be slightly golden brown.
How to eat it:
Carefully open the Arepas with a knife – it will be slightly
creamy inside. Fill it with whatever
your imagination conjures and enjoy it!!!
My Arepa:
For making an Arepa like the one below you will need one
recipe of my Pork Belly that you can check clicking here. Pull the pork meat and set aside some pork
crispy skin.
Fill the warm Arepa with one slice of cheddar cheese, the pulled pork, top it with fresh Avocado,
fresh diced tomatoes and sriracha sauce. Garnish
with fresh coriander and crispy pork skin.
Serve it open like in the photo.
Enjoy it!
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