Image: cocinayrecetasdevenezuela.com
The Andean arepa It is a version made with wheat flour of the classic Venezuelan arepa, which is made with corn flour. Much more similar to bread, with a sweet and delicious touch, it is an alternative consumed in the Venezuelan Andes that the inhabitants of the rest of the country also enjoy. Although its preparation is a bit more laborious, it is ideal for a special breakfast or for a dinner with family or friends, being a versatile dish that can be filled with salty ingredients or accompanied by jam. In OneHowTo we explain in detail how to make andean arepas.
Low difficulty
Ingredients:
Steps to follow:
1
The Andean arepa It has a delicious sweet touch, but unlike Venezuelan corn arepas, its preparation is more dedicated and takes a little longer.
To start you must mix the 3 cups of flour, salt, sugar and baking powder in a container until everything is perfectly united.
2
Heat the two tablespoons of butter and, once melted, add to the previous mixture little by little, stirring. Then you must add the previously scrambled egg and half a cup of preferably warm milk.
3
Go stirring the dough and finish adding the remaining milk. You must knead for about 10 minutes to obtain the desired consistency in the mass of Andean arepas: it must be possible to sink our fingers into it and remain marked without the dough returning to its original position.
Once this point is reached, cover the dough and let it rest for 15 minutes.
4
After this time, take the dough and make a cylinder with it as if your intention were to make a bread. Cut the dough into slices of about two fingers to make the shape of the arepas much simpler.
Image: gastrocronicas.com
5
Take the slices of dough that you cut and shape them into arepa, squashing until you get the desired size. If it is difficult for you to do it by hand, you can use a roller to obtain a much more perfect shape. Andean arepas should be thin, about half a centimeter thick.
It is advisable to prick them a little with a fork to prevent the dough from bulging.
Image: arepas-trigo.wikispaces.com
6
Place over medium heat under a nonstick skillet greased with a little oil. Go placing the arepas and turning them every 5 minutes so that they slowly brown and cook.
Do not make the arepas over high heat or you will only get them to burn on the outside and remain raw on the inside. Once they are golden brown on the outside they will be ready to eat.
Image: caracascafe.net
7
You can fill them with salty cheese, meat, chicken or simply spread them with a little butter or jam, delicious!
If you want to read more articles similar to How to make Andean arepas, we recommend that you enter our Recipes category.