An Arepa is a flat corn pancake that comes from the Andes (Columbia and Argentina), and as regulars to the Caracas Arepas Bar in the East Village, Swati and I were very excited to find this recipe.
Not only did these arepas come out amazing, we were so surprised by how easy they were to make. For some reason, I think international or exotic foods always seem more trouble than its worth. In reality, arepas were just as easy to prepare as pancakes. Especially if you're someone who keeps masa harina around the house. But unlike pancakes, Swati and I can enjoy these as they are both wheat and gluten-free!
Arepas are delicious by themselves or with simple toppings - ranging from butter to avocado to white cheese. Enjoy!
2 cups canned white or yellow hominy
3/4 cup water
1/4 cup olive oil
1 teaspoon salt
3/4 cup masa harina
1/4 cup thinly sliced scallions
coconut or canola oil for cooking
Place hominy in food processor with a metal blade and puree, adding the oil, water, and the salt. Run the processor for a few minutes until mixture is smooth and creamy.
Pour the pureed hominy into a medium bowl. Add the masa harina and scallions and mix until you have a nice pliable dough. Add more water if necessary. Form into 5 equal balls.
Flatten the balls into patties 1/2 think and about 3 to 4 inches in diameter. Don't make them too thick or they won't cook through.
Heat a griddle or a cast-iron pan over high heat until hot. Lightly oil the griddle, then turn the heat to medium and add the arepas. Cook them on the first side until golden, 5 to 10 minutes, then turn and cook the other side for 5 minutes longer.
Serve warm with your choice of toppings. Pictured with avocado and white cheddar cheese. Accompanied by sauteed sweet potatoes.
-Adapted (by Swati) from The Voluptuous Vegan by Myra Kornfield