The key to making Arepas in Exito is to use the proper arepa flour. Arepa flour is a precooked corn flour, usually sold in Latin food markets. It is sometimes labeled masarepa, harina precocida, or masa al instante. The name "Arepas in Exito" translates to "successful" or "delicious" arepas in Portuguese. Arepas are popular in most of Latin America, including Brazil, where Portuguese is spoken; they are a staple food in both Venezuela and Colombia. Colombian Arepas tend to be lightly thicker than those found in Venezuela. These scrumptious, little corn cakes are delicious with butter or cream cheese for breakfast, or stuffed with meat and cheese for lunch.
Step 1
Mix the arepa flour, cheese and salt in a bowl. Slowly stir in the water, then let the mixture stand for one to two minutes in order to let the dough set.
Step 2
Measure three level tbsp. of dough and roll it into a ball. Flatten the ball between your hands, then press around the edges to eliminate cracks. Make patties, about 1/4 inch-thick each, out of all the dough using this method.
Step 3
As you finish each patty, transfer it to a wax-paper lined platter.
Step 4
Heat the oil in a large skillet over medium heat.
Step 5
Fry the arepas in batches, four to five minutes per side, carefully turning them with a spatula.
Step 6
Transfer the arepas to a paper towel-lined platter to drain the excess oil.
Tips and Warnings
- This recipe yields 10 to 12 corn cakes.
- Be careful when working with hot oil as it can splatter.
Things You'll Need
- 1 cup arepa flour
- 1 cup crumbled ricotta cheese
- 1/8 tsp. salt
- 1 cup plus 2 tbsp. water
- Wax paper
- 1/4 cup vegetable oil
- Paper towels
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