I’ve got some picnic grub for you guys! Or is it still too hot to picnic? Kinda… yeah, it is. I’m really looking forward to some cooler weather! Everything is crispy and completely dried up down here! Luckily these little arepas fit perfectly into your paw so you can take them to a shady spot to cool off, like under a tree or a waterfall. Arepas are super easy to make – the trickiest part is finding that special pre-cooked corn flour called masarepa blanca. I found some here during an impromptu trip with my mom in South Carolina. We sipped on the best horchata while perusing this super authentic market. Right inside this colorful grocery is the tastiest little sandwich shop, we also got street corn and the most refreshing hibiscus tea. Arepas are traditionally stuffed with meat or cheese but here they are with black beans, cotija, cilantro and lime – a delicious vegetarian alternative.
Ingredients for the Arepas
2 cups masarepa blanca
1 teaspoon salt
1 teaspoon baking powder
2 1/2 cups warm water
1/4 cup ghee, coconut oil or other high heat oil for cooking the arepas
Preheat oven to 400F. Mix together masarepa, salt and baking powder. Slowly add the water while you stir to form the dough. Using your hands, form 8 little rounds about 1/2 an inch thick. Heat oil in a skillet on medium-high heat and brown the dough rounds until light brown, about 4 minutes per side. Transfer arepas to a baking sheet and bake for 10 minutes or until they sound hollow when tapped on.
Ingredients for the Black Bean Filling
2 cans black beans (or bean mix)
1/2 cup grated cotija cheese
1 small bunch cilantro, chopped
1 jalapeño, minced
3 scallions, thinly sliced
juice of one lime
1/2 teaspoon chili powder
salt and pepper to taste
Mash beans with fork or potato masher. Stir in the rest of the ingredients and stuff the baked arepas with a generous amount of filling as shown.
Masarepa blanca can be found at your local ethnic market or online.
Inspired from a recipe in this book.