Arepas

Jorge’s Farewell Arepas

Jorge bids farewell on his last Thursday in the office with an all-Venezuelan (with a pinch of Cuban) arepada, to the music of Reynaldo Armas and cold Estrella Damm quintos.

Jorge's Farewell Arepas
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Venezuelan
Serves: 6
Ingredients
For the arepas
  • Harina de maiz blanco precocida
  • agua
  • sal
For the filling
  • Yuca
  • Platano macho
  • Aguacate
  • Limon
  • Garlic
  • Queso fresco
  • Mantequilla
  • Jamon
  • Tranchetes de queso
  • Olive oil to fry
  • Salt
Instructions
For the arepas
  1. In a bowl, put in the water and salt, and then add the flour while you squash and mix with your hands to avoid crumbles. Keep adding flour until the though is not sticky.
  2. To make the arepas make a ball of the size of a paddle ball, and craftily convert it into a kind of UFO. This part is tricky.
  3. Cook them on a pan at medium-high until they are golden on the outside and patting them makes a hollow sound, and store wrapped on cloth.
For the filling
  1. Peel and cut the yuca and boil it until soft, about 10 min.
  2. For the yuca to be even softer, you can optionaly put the cut pieces of yuca on the freezer overnight. Allow more time to cook in that case.
  3. Finely cut or squash the garlic and mix with squized lima juice and a pinch of salt. Sprinkle the cooked yuca with this sauce.
  4. Cut the banana into oblique, 1-inch pieces and fry in a pan with half an inch of oil until crunchy on the outside.
  5. Cut or slice the rest of the ingredients conveniently to fill in the arepas.
Preparing the arepas
  1. Cut open the arepa bread on one side.
  2. Fill in with the desired filling.
  3. Enjoy with Venezuelan music (Reynaldo Armas) on the background!

 

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