MyPlate Arepas – Cornmeal Patties
An Everyday South American Delight Arepas, or cornmeal patties, are an easy and scrumptious complement to any meal. Found on the tables of Colombia and Venezuela, many families make Arepas as a fun and flavorful substitute for the common dinner roll. Place a crispy Arepa or two on the side of any main course for a tasty addition to any meal, any time of day. Arepas are a favorite filler for families throughout South America.
Ingredients
- 1 1/2 cups GOYA® Masarepa (pre-cooked white or yellow corn flour)
- 1 1/2 cups water
- 2 oz. low fat, low-sodium mozzarella cheese, grated
- 2 tbsp. fat-free milk
- 1/8 tsp. salt or 1/4 tsp. GOYA® Adobo All-Purpose Seasoning Light without Pepper
- 2 tsp. butter
Instructions
- 1
In medium mixing bowl, combine masarepa, water, cheese, milk and salt, mixing thoroughly. Let mixture stand five minutes.
- 2
Using wet hands, knead dough until smooth. Divide dough into 18 portions; with wet hands, roll dough into small balls.
- 3
Heat butter in large griddle, or non-stick skillet over medium-high heat. Place balls of dough on hot surface about 3½” apart. Using palm of hand, flatten balls to form disks 3″ diameter x ¼” thick. Cook, flipping once, until crisp and golden brown on both sides, about 7 minutes per batch. Serve warm.
Cook it from the original
This recipe comes from goya.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goya.com