1cuppre-cooked white or yellow arepa flouralso known as masarepa - Goya and P.A.N are common brands in North America
½pintof cherry tomatoescut in half
½red oniondiced finely
Fresh cilantrochopped finely
Green onionsliced into thin circles
½cupof Colombian pico de gallo(https://immigrantstable.com/2018/05/03/authentic-colombian-pico-de-gallo-v-gf-paleo/#.W1nU09JKhPY, or your favourite salsa)
⅛cupof Colombian aji(https://immigrantstable.com/2018/05/18/spicy-colombian-aji-the-best-hot-sauce/, or your favourite hot sauce)
To make arepas: Pour water into large bowl. Add arepa corn flour, salt, oil, ½ cup of Jarlsberg cheese, and mix thoroughly to combine. Cover with a towel and let dough rest for five minutes.
Working with moist hands, remove about 3 tbsps worth of dough and flatten them between your palms. Add 1 tbsp of cheese in the middle, and top with a handful more dough, gently pressing to seal the cheese inside and form a patty about ¼ inch thick. If you’re after those perfectly shaped arepas, place each arepa ball between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you’re out of dough and cheese, transferring prepared arepas to a large platter.
Preheat your budare (special arepas pan), griddle or cast iron pan to high heat. Season with oil or butter. Place the arepas in the pan and cook about 5 minutes on each side, until you achieve golden-brown colour and a beautiful char in spots.
To serve arepas, cut them in half and put your favourite toppings inside. Drizzle with Colombian pico de gallo and aji.
Authentic Colombian cheese arepas with all the fixings https://immigrantstable.com/authentic-colombian-cheese-arepas/ March 29, 2018