I'm on a journey to learn how to make Arepas! Specifically Arepas Con Queso. I've loved them ever since I first tried them a few years ago.
I'm on a journey to learn how to make Arepas! Specifically Arepas Con Queso. I've loved them ever since I first tried them a few years ago. That cheesy goodness mixed with that light sweetness is just amazing! So I've tried and round one...well it came out like a round one. Knew they wouldn't be perfect on the first try, all good there. Turns out I needed to knead the dough rest for longer and I'm pretty sure I got the water to pre-cooked corn meal ratio wrong. Not to mention being really confused why it was burning so fast before cooking through. Turns out cooking it in a cast iron on high heat looks to definitely not be necessary. (Looked closer at the recipe page since I skipped the "I tell my entire life story" part before trying the recipe and it quickly became apparent their recipe probably wasn't the best. Def just using the recipe on the back of the PAN bag next time. Should've just done that in the first place but I was overdue a stupid decision.) All part of the process! Still edible just not very satisfying. My big confusion is that my Arepas don't have any hint of the light sweetness that I associate with arepas. They also looked oddly pale to the ones I'm familiar with. That's when I noticed that the pre-cooked cornmeal I found at the store/used is a *white cornmeal*. Is that potentially the culprit? Or is this one of those situations where the ones I buy from a stall/frozen have sugar added and it's normally not included in homemade ones? *Next recipe I'm trying:* 2.5 cups water 2 cups PAN Salt to taste Mix ingredients, knead 2mins, rest five. Divide, ball, press, cook on medium heat approx 5mins each side. I'm also very open to trying other Arepas recipes if anyone has suggestions for tried and true ones they love! submitted by /u/Cursed_Insomniac [link] [comments]
