Author: Kathy
My husband and I have recently welcomed a Columbian foreign exchange student, Lina, into our home. Lina was getting homesick for some of her native foods. One of her favorites is a bread called arepas. It is made from a special precooked corn. Lanie helped me find the special meal called P.A.N. at the Waco Woodway HEB. It is a product of Columbia and can be found in the Mexican food section of the store. We made it, and I have to say it was delicious. It was good plain, with meat, and also eaten as a sandwich. They are best fresh, but they are still good the next day, if they are reheated.
Arepas
Ingredients
- 2 cups of precooked cornmeal (NOT the type used for tamales)
- 1 tsp salt
- 1 1/2 cups very warm water
- 1 heaping cup shredded mozzarella cheese (optional)
- 1-2 TBSP oil
Instructions
- Mix cornmeal and salt together.
- Add water and mix well. Add cheese if desired.
- The dough will stiffen as it sits.
- Make into patties about three inches in diameter and one third to one half inch thick.
- Place in a hot skillet with oil and cook on medium heat for about eight minutes on each side until golden brown and done in the center.