How do you make arepas?

Question

Ingredients, materials, and instructions needed please!

Answer 1

Arepas:
2 1/2 cups warm water
1 teaspoon kosher salt
2 cups pre-cooked white corn meal (Venezuelan white corn meal, recommended brand: P.A.N., which may be located in the ethnic aisle of the grocery store)
lime, sliced into eighths

For the Arepas: Mix warm water, kosher salt and pre-cooked white corn meal. Form into 2 ounce, flat, 1/4-inch thick cakes, and fry. Split arepas.

Answer 2

Ingredients:
1 cup precooked white corn meal
1 cup water
1 Tvsp butter
salt

Directions:

Note: This is a "quick and dirty" way to prepare arepas. They don't exactly taste like the traditional arepa, but they get close enough.

Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomates and onions, beef.

This recipe for Arepas serves/makes 6

Answer 3

Arepas with Lamb Sausage Recipe

Arepas are the daily bread of Venezuela and Columbia. In this party treatment, the fresh corn cakes get gussied up with a quick sauce of roasted red peppers and plenty of garlic, known as Romesco Sauce.

Other necessary recipes:
Romesco Sauce

RECIPE INGREDIENTS

7 tablespoons (about) butter
1 red bell pepper, diced
6 ears fresh corn kernels cut from cobs
(about 6 cups total)
1/2 small yellow onion, chopped
1 cup whole milk
3 large eggs
1 1/2 cups all-purpose flour
1 cup medium stone-ground cornmeal
1 tablespoon olive oil
1 pound Merguez sausage or other lamb sausage

Romesco Sauce

Chopped fresh Italian parsley (optional)

RECIPE METHOD


Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add red pepper and saute until just tender, about 4 minutes. Set aside.


Blend fresh corn kernels and onion in food processor until pureed but still lumpy. Pulse in milk and eggs. Transfer mixture to large bowl. Stir in red bell pepper mixture. Stir in flour and cornmeal.


Working in batches, melt 1 tablespoon butter in heavy large griddle over medium heat. Using 2 tablespoons batter for each arepa, spoon batter onto griddle. Cook until arepas are golden and cooked through, about 4 minutes per side. Transfer arepas to warm plate.


Meanwhile, heat oil in heavy medium skillet over medium heat. Add whole sausages and cook until brown, about 4 minutes. Cover and continue cooking until sausages are cooked through, about 2 minutes longer. Cool slightly and cut into 1/2-inch slices.


Arrange arepas on platter. Top each arepa with 2 slices of sausage. Spoon sauce atop arepas, sprinkle with parsley, if desired, and serve.

Answer 4

The cooked corn meal or cereal mixed with water and or egg white Should be a firm consistency that can be molded into patty shapes, then mold them into patties and deep or pan fry,You may also mix the batter with frying cheese.Which is sort of like a motzerella
Here try this
Arepa
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Arepa from Venezuela filled with cheeseThe arepa is a Venezuelan and Colombian in corn-based dish foodstuff, Originally from Venezuela, widely spread to other Latin American countries, but can be available worldwide. It is composed of a flat (the flatness varies) meal cake of maize flour, split in half and filled with cheese, deli meats, and a great variety of fillings. It may be eaten closed like a sandwich, or dressed with toppings and eaten open-faced. Although similar to a sandwich in its presentation, it can also be eaten as a side dish, in lieu of bread.

Contents [hide]
1 Making Arepas
2 Arepa Types
3 Colombian arepas
3.1 Flavored arepas
3.2 Unflavored arepas
4 Foods Similar to Arepas
5 Reference



[edit] Making Arepas
There are two ways to make the dough: the original, highly laborious method requires the maize grains to be soaked, peeled and ground (this is done by pounding the grains in a larger mortar) to make the flour; the second, easier, and most popular method today is to buy pre-cooked corn flour, specially prepared for making arepa. The most popular brand name of corn flour in Venezuela is Harina P.A.N., produced by Empresas Polar in Venezuela since 1960; made from white corn, it was the first precooked maize flour on the market.[citation needed] The flour is mixed with water and salt (some people add eggs and/or milk). After being molded by hand, or in a special template, into a patty, the dough is fried, grilled or baked. This production of maize is unusual for not using the nixtamalization or alkali cooking process to remove the pericarp. Arepa flour is lower in nutritive value than nixtamal with protein value reduced by 50% though protein digestion may be higher.


[edit] Arepa Types
Their preparation depends on two main factors: one is the personal taste or preference of each individual; the second is the region in which they are made. The result is a wide variety of arepa types:

Typical corn arepa.
Corn flour arepa (Arepa blanca or Viuda).
Wheat flour arepa (Preñaditas in Venezuelan slang).
Sweet arepa (Arepa dulce).
Cheese arepa (Arepa de queso).
Coconut arepa (Arepa de coco).
Andean arepa (Arepa andina).
Mandioc arepa (Arepa de yuca).
Reina Pepeada (special arepa filled with avocado, chicken, potatoes, carrots, and mayonnaise).
Baked arepas (Arepas horneadas).
Fried arepas (Arepa frita).
Arepa pelúa (arepa with yellow cheese and pulled beef).
Arepa catira (arepa with yellow cheese and chicken)
Arepa de chicharrón (arepa with crisped pork skin).
Arepa de dominó (white cheese and black beans).
Arepa de Perico (made with perico, a caribbean type of scrambled eggs).
Arepa viuda ("widow" arepa, an empty arepa usually eaten with soup).
Other fillings are guacuco (a shellfish), cazón (a kind of small shark), pernil (pork), Huevos de codorniz (Quail eggs), and octopus.

Historical note: the arepa comes originally from a tribe located in northern Venezuela, named the Cumanagotos.[citation needed]


[edit] Colombian arepas
In Colombia, the arepa has a deep traditional root in the colonial farms (and in the indigenous preparation before that). In modern times fortunately this tradition has not been forgotten yet although less prepared in homes and more in industrialized forms.

Colombians typically spread butter or cheese on the top. However, there are known specialty arepas:


[edit] Flavored arepas
Arepa de Choclo (or Chocolo): being the most famous; made with sweet corn and farmers white cheese.
Stuffed arepa (called arepa 'e huevo): In Caribbean region the filling is whisked egg ,
Cheese arepa(arepa e' queso): Another variety with grated cheese is placed inside the cake before it is grilled or fried.
Arepuela: Another type of Arepa is the Arepuela: a far cousin of the traditional arepa; made with wheat flour and optionally anis so when fried the layers expand and the arepuela inflates (similar to little tortillas or little pancakes). Very common in the interior.

[edit] Unflavored arepas
Antioquian arepa: little arepa without salt served to acompany soups and mondongo soups. Very common in Antioquia Department.
Arepa Paisa: Very large and flat arepa made of white maize whitout salt but accompanied with meats or butter on top of it. Very common in the Coffee producer region.
In the western part of Colombia, especially around Bogotá and Medellín, a typical breakfast includes one portion of arepa, normally complemented with hot chocolate.

In an argument that doesn't seem to end, both Colombians and Venezuelans claim the arepa as a typical food. The fact is both varieties are very delicious and varied within each country.


[edit] Foods Similar to Arepas
In Costa Rica, arepas are made from batter, and are similar to pancakes, with slight differences in taste. In Mexico there is some food similar that are fried and called gordita not to be confused with tortillas. In El Salvador they are called pupusas.