Ingredients
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1 cup precooked white Cornmeal
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1 cup finely grated Cotija Cheese
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1 tablespoon minced fresh Chives
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1 teaspoon Salt
Directions
Arepas are gluten-free corn cakes that are popular in Colombia, Venezuela, and Ecuador. In Venezuela, they are served as a side dish with huevos pericos (scrambled eggs with tomato, bell pepper, and onion). They can also be split, some of the creamy filling scooped out (or not!), and filled with mozzarella cheese, any type of ham, or the above-mentioned scrambled eggs, among other things.
Steps
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1
Done
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Stir the cornmeal, cotija, chives, salt, and 1¼ cups hot water together in a large mixing bowl. Stir to make a slightly sticky dough. Set aside to rest until the dough is softer and no longer sticky, at least 20 minutes, or up to 2 hours. |
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2
Done
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Preheat the oven to 350°F. |
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3
Done
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Form 3 tablespoons of the dough into a ball, then press it flat to make a 3-inch disk about ½ inch thick. Repeat with the remaining dough. Line the disks up on a baking sheet as you form them. |
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4
Done
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Heat a large well-seasoned cast-iron skillet or heavy nonstick skillet over medium heat. Add as many of the cakes as will fit without crowding and cook, turning once, until browned in spots on both sides, about 8 minutes. Transfer to a separate baking sheet and repeat with the remaining dough. |
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5
Done
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Bake until the cakes are crisp and feel light when picked up, about 25 minutes. Let stand for a few minutes before serving. |
