Hello dear friends, last night was one of those days I had to cook, I don't really do it much because I still live with my mommy and that has its benefits (laughs). But sometimes she gets tired of cooking and that's when her servant gets to work, or in this case she goes to the toilet. Because I made some exquisite arepas.
Like all Venezuelans who respect themselves I love arepa, because for us arepa is like honey for bees. And I am not exaggerating is that the arepa, is easy to prepare, goes with everything and we eat it at any time of day.
Ingredients
2 cups flour.
2 cups water (if it's too hard then you can add a little more).
3 tablespoons of oil.
Salt to taste.
Preparation
In a large bold, place the water and salt, add the flour and mix with your hands until you form a dough, it will have the ideal consistency when the dough does not stick to your hands. If you think it's too hard, you can add a little more water. Then add the three tablespoons of oil and you're done. I like to let it rest, no more than 5 minutes.
Then you grab a little dough and make a pellet that fits the size of your hand, and to give it its shape, you start to turn in a circular shape and crush the dough to make it round.
How many arepas are there?
The amount you get depends on how thick you make them.
In a preheated budare, place the arepas at a low temperature. Cooking time can vary on each side from 4 to 5 minutes.
How do I know when the arepas are ready?
When they turn golden brown, the surface will be placed like a hard shell to the touch.
With which you can fill them out?
Whatever you want, that's what I like about the arepa that goes well with everything, chicken, meat, tuna, cheese, ham, bologna, even combinations, since we even have names for them depending on the filling you put in.
La sifrina: is stuffed with grated yellow cheese.
La domino: it's stuffed with black face and white cheese.
La reina pepiada: Stuffed with chicken salad, avocado and mayonnaise.
La pelúa: Stuffed with chicken salad, avocado and mayonnaise.
La de pabellón: esta rellena de tajadas, carne mechada y caraotas negras.
For my arepas I prepared a salad of tomato, onion, tuna and grated cheese
