Arepas are flavorful, crunchy perfection.
They’re perfect if you’re looking for something a little different. This is a slightly altered version of a recipe I found in the New York Times by ‘The Minimalist.’
Start by adding 1 cup and 3 tablespoons of cornmeal to a mixing bowl.
Toss in 1/2 teaspoon of kosher salt.
Add 1/2 cup of your favorite cheese. I used a Mexican blend.
Next add 1/4 cup of chopped onion.
Then toss in 3 tablespoons of your favorite herbs. I would have used cilantro only, but almost all my cilantro died, so I added parsley with a little basil thrown in.
Next add 1 finely chopped fresh jalapeno. I only used 1 small jalapeno, but add as much as you like.
Throw in 1/2 cup of corn.
Finally, melt 2 tablespoons of butter into 1 cup of warm milk.
Mix well to combine.
Ladle the mix into a pan with about 1/2 inch of hot vegetable oil.
You’ll know they’re ready to turn when the toasty brown color starts coming up the side.
Cut in half…think English muffin.
Time to layer on your favorites. We started with seasoned black beans.
a spoonful of sour cream,
We topped it off with fresh tomato and jalapeno from our garden.
I would love to hear about what you put on your arepas!
the wanna be country girl – Caroline