Coinsidentaly this came to me while I was looking over some files. This is a delicious treat any time of year. Not specifically Mexican to go with Cinco De Mayo, but worth the adventure none the less.
These Arepas are from Venezuelan origin. Whether you buy one in a local venezuelan place or venture into the kitchen, you must try one.
The idea of an arepa makes me anticipate the mouth-watering meal. You might wonder what this actually is. In a word they are delightful, however, to do the arepa justice it needs a better description.
Whenever I would go into this corner shop and walk to the counter they would ask my order. 2 Cerda arepas I would say. They would say hot sauce or garlic sauce.
While originally I considered the option of using hot sauce it was only for a short time. My taste for hot sauce isn't high, garlic sauce is a heavenly option. Quickly I respond and they would get Into the production of my arepas.
They go quick so you will want to have your sauce picked first.
Venezuelan Hot (Picante)
- 1/2 cup water
- 1/4 cup white vinegar
- 1-2 habanero peppers chopped and seeded
- 1-2 green onions chopped
- 1/2 cup crushed tomato
- 1 teaspoon
2T lime juice
2 T. chopped fresh cilantro
2 T. minced garlic
1/2 cup of mayo
So now we have our sauce. It is time to look at our arepa. We can start with the dough.
The dough is pretty simple. Combine water and salt to masa harina flour, which is cooked fine ground corn flour. Mix the ingredients into a dough-like consistency. Shape into a small ball and press into a patty.
Pan-fry the dough until golden on the outside. Split apart, fill with pulled pork or shredded beef or chicken top with your sauce and sit down and enjoy. For more recipes from the southwest go to thechefscookingschool.com
We love food, it is all that we eat. We have taken our freedom and our love of food to an abusive level that can end in the depreciation of our health. In some cases, our food is killing us. In fact, we love food so much that we eat it without realizing the consequences.