Jan 8, 2017 - Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
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Directions. Bring milk to a simmer in a pot. Remove from heat and stir in butter. Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large …
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Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen. Form dough into 12 balls about 2 inches in diameter.
Portion the arepa dough into 16 even pieces. Roll each piece into a ball and then press down lightly with your palm to form into discs. Heat a cast iron griddle or skillet on high heat. Lower to medium heat, and add a ½ tablespoon of oil. Fry the arepas 4–5 at a time until golden brown, about 5 minutes per side.
How to make Arepas: This Arepas with Chile Verde Chicken & Guasacaca recipe makes a low carb and keto friendly arepa dough stuffed with Chile verde chicken, creamy Guasacaca Avocado Salsa and a tangy slaw. Put mozzarella and cream cheese in a microwave safe bowl and microwave for one minute.
Roll each piece into a ball and then press down lightly with your palm to form into discs. Heat a cast iron griddle or skillet on high heat. Lower to medium heat, and add a ½ tablespoon of oil. Fry the arepas 4–5 at a time until golden brown, about 5 minutes per side. Transfer to a rack to cool, and repeat with remaining dough.