Arepas

Ingredients

• Cornmeal

  Whole-grain, yellow

  ⅓ cup or 41g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Salt

  Table

  ⅓ tsp or 2g

• Spices Ground Black Pepper

  Compliments

  ¼ tsp or 1g

• Margarine

  Margarine-like vegetable oil spread, 67-70% fat, tub

  2 tsp or 9g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

Directions

1. 1. Add cornmeal (can also be white cornmeal), salt, and black pepper to a bowl and combine. Spices are optional and to taste.
2. Rub in margarine or butter into the cornmeal mix.
3. Add water to dry ingredients and use a spoon or your hands to combine.
4. Let the mixture rest for a few minutes until it starts to absorb the water and become a firmer dough.
5. Divide the dough, rolling it into two balls. (You can also just make one large one.)
6. Heat a frying pan or a griddle on medium and brush with oil (or other fat of your choice...margarine/butter/cooking spray etc).
7. Press the dough onto the pan, flattening it with your hand or a broad spatula until it forms a disk about 1 & 1/2 - 2 cm thick. Try to ensure it is relatively even in thickness all around.
8. Cook on medium for about 7 minutes and then flip and cook for another 7 minutes. Adjust heat as necessary to prevent burning. You may need to leave them a little longer depending on the size you make them.
9. Slice arepas in half (through the side, not the top!) and add whatever fillings you want. I sometimes eat it with cheese or butter or eggs.