How to Make Andean Arepas
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Andean arepas are made with wheat flour. The classical Venezuelan arepas are made with cornmeal. Much like a bread, a sweet and delicious touch, it is an alternative that is consumed in the Venezuelan Andes. The inhabitants of the rest of the country also enjoy this delicious dish. Although its creation is a bit more laborious, it’s ideal for a special breakfast or dinner with family or friends. It's a versatile dish that can be filled with savory ingredients or it can be accompanied by jam. On OneHowTo, we explain in detail how to make Andean arepas.
Ingredients:
Steps to follow:
Andean arepas have a delightful sweet touch. Unlike Venezuelan arepas made of corn, their production is more demanding and takes a little longer. This is because the wheat flour used gives them a different texture and flavor.
Begin by mixing in a large bowl 3 cups of flour, salt, sugar, and baking powder until everything is perfectly blended. This mixture forms the base of the dough, and the proper blending of dry ingredients ensures even distribution in the dough.
Heat two tablespoons of butter until melted, then gradually add them to the mixture while stirring continuously. This step helps to incorporate the fats evenly, enhancing the dough's texture and flavor. Next, add the previously scrambled egg and half a cup of warm milk. The warmth of the milk aids in dissolving the sugar and salt, integrating the ingredients smoothly into the dough.
Stir the dough thoroughly and gradually add the remaining milk. You should knead the dough for about 10 minutes to achieve the desired consistency. For Andean arepas, the dough should be smooth and elastic, allowing you to dip your fingers in it without it sticking excessively. Once kneaded, cover the dough and let it rest for 15 minutes. Resting the dough allows the gluten to relax, making it easier to shape the arepas later.
After resting, take the dough as if preparing bread. Cut it into slices about two fingers wide, shaping them into arepas. This process is much simpler if you visualize the dough as a log and slice accordingly. The thickness of the slices will determine the final thickness of the arepas.
Take the dough slices and shape them into the form of corn bread, adjusting to the desired size. If shaping by hand becomes difficult, you can use a rolling pin to achieve a more precise, flat shape. Andean arepas should be thin, with a thickness of about half a centimeter (one quarter of an inch). Pricking the dough lightly with a fork can help prevent it from puffing up excessively during cooking, ensuring even cooking.
Cook the arepas over medium-low heat in a non-stick pan lightly greased with oil. Place the arepas in the pan and turn them over every 5 minutes to ensure they become golden brown and cook evenly. Avoid cooking at very high heat, as this will cause the arepas to burn on the outside while remaining raw inside. Once they are golden brown on the outside, they are ready to enjoy. This gradual cooking process helps achieve the perfect balance of a crispy exterior and a soft interior.
Once cooked, you can fill the arepas with salty cheese, meat, or chicken, or simply spread them with a little butter or jam. The versatility of Andean arepas makes them perfect for both sweet and savory fillings, allowing you to tailor them to your taste preferences. Try experimenting with different fillings to discover your favorite combination!
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