Monday, December 7, 2009

Feast of the Immaculate Conception (12/07/09


Makes about 15 small arepas

Recipe by Majo Tinoco


2 cups masarepa (or any finely ground corn flour)

2 cups grated cheese (I prefer a combination of queso blanco and cheddar, or feta and something with a nice melting point)

1 1/2 cups water

1/2 cup milk

2 tablespoons melted butter

1 tablespoon sugar

4 tablespoons lebne (or sour cream, or yogurt)

2 pinches of salt


1. Mix together in a large bowl: the flour, cheese, sugar, salt. Add the lebne and melted butter. Heat up the water and milk together until warm and pour over the mixture. Mix it with a wooden spoon until most of the liquid is absorbed, then knead for a couple of minutes until all the ingredients have blended together.

2. Optional, let the dough sit in the fridge for 30 min (up to 24hrs) for better texture.

3. Grab a small fistful of dough and roll it into a ball shape, then flatten it out to make one arepa. Cook it in a pan with some butter or oil over medium heat for about 3-4 minutes or until golden.

4. They can also be baked at 350 for about 10minutes, or until golden.

5. The arepas also freeze very well, and are toaster friendly. Once frozen you can heat them up and use as you would frozen waffles.

6. Serve on their own as a snack or for breakfast accompanied by eggs, or maybe even chorizo if you’re feeling fancy.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.