Arepas – like in Venezuela
Arepas
Ingredients · Servings 6 pieces
- 300 ml warm water
- 1 tsp salt
- 220 g fine cornmeal (precooked)
- 3 tablespoons peanut oil
- 1 organic lime
- 1 Avocado
- 1 bunch of fresh coriander
- 1 beefsteak tomato
- 1 red bell pepper
- 1 red onion
- 1 Dose More (at Abtropfgewicht 140 g)
- 0.5 Glass Jalapeno
- 1 pack of vegetarian mince (approx. 200 g)
- 1 tbsp sunflower oil
- 3 tbsp black bean paste
- 50 g grated Cheddar cheese (48% fat in dry matter)
Method · 35 min
- For the dough, stir water and salt in a measuring cup until the salt has dissolved. Put cornmeal in a bowl, add the salt water, and knead with a wooden spoon until a smooth dough forms. Cover the dough and let it rest for about 10 minutes.
- For the filling, rinse the lime with hot water, pat dry, finely grate the zest, and squeeze out the juice. Halve the avocado, remove the pit, scoop out the flesh with a spoon, mash with a fork, and drizzle with lime juice.
- Wash and drain the coriander, tomato, and bell pepper. Pluck the coriander leaves and finely chop about half of them, reserving the rest. Remove the tomato stem and dice the tomato. Quarter the bell pepper, remove the core and seeds, and cut the pepper into strips. Peel and halve the onion, then finely dice it. Combine the diced onion with the tomatoes and chopped coriander. Drain the corn and jalapeños. Fry the veggie mince in sunflower oil in a pan according to the package instructions until crispy and keep warm.
- Divide the dough from the basic recipe into 6 equal portions. Shape each portion into a ball and flatten it between your palms into a disc about 1.5 cm thick. Heat a large pan with the peanut oil and add the arepas in batches. Fry over medium heat for about 5 minutes per side until golden brown.
- Cut or tear open the arepas and spread evenly with refried beans, then sprinkle with grated cheddar cheese. Fill with avocado, tomato and onion salsa, diced bell peppers, corn, jalapeños, and the cooked veggie mince. Sprinkle with the remaining cilantro leaves and serve. The arepas will keep in the refrigerator for 1-2 days. Enjoy!
Arepas are South American corn cakes that can be filled with whatever you like. My vegetarian recipe is simple, delicious, and so quick!
For the filling
Cooking is even easier with our cooking mode. It features larger text and a permanently on screen.
You will need: measuring cup, bowl, wooden spoon, kitchen knife, cutting board, fine grater, small bowl, frying pan, spatula.
… I keep the arepas warm in the oven at 80 degrees fan-assisted (100 degrees top/bottom heat), covered with a slightly damp cloth to keep them moist.
