The Arepa originates from Colombia but is common now in the United States probably due to the large Colombian population. They are a fried flat bread made and eaten daily by those in the know using a cooked corn flour. They are often eaten like a tortilla with toppings ranging from meat, seafood, eggs, vegetables or even sweet with a type of dulce de leche. You can also split them and eat them as you would a sandwich. This recipe appears in my new cookbook, Tenina’s America and if you are an Insider you are receiving a discount on the pre-order of that book right now! Make sure you check your home page for details if you are reading this in October!! (Or join us and get the discount!)
In the meantime, cue the pulled pork and get these on the go!
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- 75 Grams white mozarella or provolone, cubed
- 100 Grams PAN Harina flour
- 200 Grams warm water
- 20 Grams Cobram Estate Extra Virgin Olive Oil BUY
- Pinches pink salt flakes BUY
- Cobram Estate Extra Virgin Olive Oil for frying BUY
Place cheese into the Thermomix bowl and mill 8 sec/speed 8.
Add remaining ingredients and mix 10 sec/speed 8.
Knead 1 min/Interval.
Turn out onto a floured silpat mat and push together into a flat round. Wrap and rest the dough for 10 minutes.
Preheat a cast iron frying pan on a medium heat until very hot.
Divide the dough into 4-6 equal pieces and roll into balls, then flatten using wet hands.
Add plenty of EVOO to the hot pan and cook arepas one at a time, turning as needed and adding oil as needed until golden and forming a crust on each side.
Eat hot with plenty of butter, grated cheese, Chimichurri, Roasted Red Capsicum Puree, or any toppings of choice.
The flour used is a cooked maize that is dried and then ground into flour. You can source it in South American or African grocery suppliers in Australia.
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