Recipe

Arepas -hispanic Cornmeal Cakes Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 4 months, 2 weeks ago Simple authentic arepas don't have eggs, baking powder or garlic in them. But after tasting them at a street fair, I came up with this recipe for a spongier texture and our family loves them made this way Prep:10m Cook:10m Servings:6	Midgelet
	ethnic griddle hispanic

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Ingredients

1 cup masarepa/masarica/masaharina Ex: Pan Brand a

(precooked fine granulated white or yellow cornmeal found at ethnic section of supermarket or ethnic grocers

1/2 tsp salt

dash black pepper

1 tsp garlic powder

1/2 tsp baking powder

1 large egg

1 cup boiling water

1/4 cup or as desired shredded mozzarella cheese

optional but the cheese adds a nice texture and flavor

butter, margarine or olive oil to cook

Extra cheese or sour cream as accompaniment

Directions

In a mixing bowl add cornmeal, salt, pepper, baking powder and mix well.

Stir in cheese well.

With a fork stir in boiling water well, then add egg and continue to mix well with a fork until dough leaves the side of the bowl.

Knead dough together with your hands only to form into a ball.

Pull off pieces of dough and shape into hamburger like patties, about 3 to 4 inch in diameter and about 1/2 inch thick.

In a nonstick pan or griddle heat some olive oil or butter or combination of both over medium high heat and cook arepas until golden brown on each side, turning once or twice on each side.

Serve arepas hot with extra shredded mozzarella cheese piled over the top or sour cream if desired.

Even tomato sauce taste great on them.

Arepas also can be split in half with a sharp knife and made into sandwich filled with cheese and veggies.

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