Arepas are made of a corn flour called "Harina Pan". It comes in a yellow package and it has a lady in front with a scarf type thing on her head. I am not sure if they sell it in DR but they do sell it in NYC and we (my family and I) make them all the time.
2 cups corn flour for arepas
1 teaspoon salt
1/2 cup grated queso blanco
2 cups cool water (or more if needed)
In a large mixing bowl, whisk together the flour, salt, and queso
blanco. Stir in enough water to make a firm, slightly moist dough.
Cover the dough and let it rest for 5 minutes. Divide the dough
into 10 pieces and form each piece into a ball. Flatten the balls
Preheat the oven to 350 degrees F.
Oil a griddle very lightly and warm it over medium heat. Cook the
arepas on the griddle for about 5 minutes on each side, until a
golden brown crust forms. Transfer the arepas to a baking sheet
and bake 20 to 25 minutes, turning them several times as they bake.
Serve immediately. Serve with black beans. 10 Servings
I have to check it secretly at work now!
I made the Venezuelan corn cakes recipe last night and they were pretty good, even minus the cheese! I baked them for about 40 minutes, just so that they were cooked all the way through! Excited, to try the other recipe too! They aren't the same as I had on the streets of Miami though. Maybe the other recipe will be different. Thanks tons!
They are easy to make, give it a try!
I've been eating arepas since I was a lil' girl and I've never had them like mentioned above baked with cheese. The way I was taught by my mom who was taught by her venezuelan friends is the way MomC mentioned...
"Cornmeal Patties (Arepas)
1/2 cup yellow cornmeal
1 1/2 cups water
1/2 teaspoon sugar
1/2 cup grated white cheese
2 tablespoons vegetable oil
In a small saucepan, combine cornmeal, water, and sugar. Cook over
low heat; stir constantly until mixture thickens; cool. Add cheese;
In a large nonstick frying pan, heat oil over medium heat; form
dough into small balls 1 tablespoon at a time; flatten with spatula
and fry until golden brown on both sides.
But instead of making small balls we make them medium size and we flatten them with our hands. We do not add cheese to the mix. After this is done we fry them until golden brown on both sides on medium to low heat but with plenty of oil (like deep frying), and the last step we cut them in half (sandwich like) put whatever inside. Personally I like them with cheese.
You just made my day! That is exactly what they were like in Miami, flat, and with cheese inside, that is it! I'm excited! Now, all I have to do is go by some corn meal! Thanks, you are a superstar! I'll let you know, how they turn out too!