Arepas are griddle corn cakes made with a specially processed cornmeal called masarepa. Arepas come in many varieties, shapes and sizes. They are very versatile and are enjoyed many different ways - on the side of the dinner plate to soak up the extra sauce, stuffed with an egg and deep fried, or split and filled with sandwich fixings.
These arepas are made with quinoa, a traditional Andean grain, in addition to the masarepa, which gives them a delicious subtle nutty taste. They are excellent with cheese and/or fruit jam - a perfect breakfast arepa. Quinoa is extremely nutritious, and is an especially good source of protein, so these arepas should keep you going all morning. You can prepare the dough the night before and cook the arepas in the morning - just shape the arepas and wrap them tightly with plastic wrap, then leave them in the refrigerator overnight.Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: About 8 arepas
Ingredients:
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup yellow masarepa
- 1/2 cup white masarepa
- 3 tablespoons butter
- 1/2 tablespoon honey
- 3/4-1 cup buttermilk
- Vegetable oil
Preparation:
- Rinse the quinoa thoroughly with water (unless it is pre-rinsed). Place the quinoa in a small saucepan, and add the water and 1/2 teaspoon salt. Bring water to a simmer over medium-low heat, cover, and simmer quinoa about 15 minutes. When quinoa is fully cooked, the grains will appear more translucent and you will be able to see a tiny white "tail" on each grain. Remove cover and stir until all of the liquid is evaporated or absorbed.
- Place cooked quinoa in a mixing bowl. Add white and yellow masarepa cornmeal, honey, and melted butter. Stir until just mixed. Add 3/4 cup buttermilk and stir mixture with a fork until it starts to come together. Dough should be fairly wet, and not crumbly. Add more buttermilk as needed and knead into the dough with your hands. Season with salt to taste.
- Cover dough and let rest for 15 minutes. Knead dough briefly and break off about 1/4 cup of mixture. Shape into a flat round patty with your hands. If edges crack, return dough to bowl and add a bit more buttermilk. Shape dough into about 8 arepas, about 3 inches in diameter and about 1/2 inch thick.
- Place 1 tablespoon vegetable oil in a heavy skillet, and heat skillet over medium-low heat. Cook the arepas (in batches if necessary) until lightly browned and crispy on each side. Add another tablespoon vegetable oil if needed. Keep arepas warm on a cookie sheet or baking pan, covered loosely with foil, in a 200 degree oven until ready to serve.
