Abuela’s Arepas

Arepas were a childhood treat for me & my brother growing up. Anytime my Abuela could get her hands on Pan arepa flour, she would make big batches of arepas so we could eat them for breakfast…

Pan Flour linked via Amazon at the bottom of the page.

Arepa flour wasn’t easy to come by growing up in Appalachia, but now thanks to e-commerce anyone can get their arepa fill. I love eating arepa’s plain, with butter on top, or smothered in chicken stew (recipe coming soon.) I hope you enjoy this piece of my Abuela Carly’s heart!

INGREDIENTS RECIPE

Ingredients

-Pan Arepa Flour (White Corn/Maís Blanco, Pre-cooked)

-Warm water

-Oil

-Shredded Mozzarella Cheese

-Salt

RECIPE

1) Grab a large mixing bowl and fill with 1 cup Pan Arepa Flour.

2) Fill a pitcher with 1 1/4 cup warm water and add little by little to the flour while mixing gently with a spoon.

3) Once the mixture is no longer wet and forms a solid dough, add 1 tbsp canola oil, 1 tsp salt and mix.

4) Once combined, add 1 cup shredded mozzarella to the mixture and kneed with your hands until it comes together.

5) Form small balls about 1-2 inches in diameter by rolling in your hands.

6) Flatten the balls using your hands into arepa circles about 1/2" thick and smooth out the edges.

7) Heat a pan with butter or oil until hot and add the arepas. Cook for about 2 min on each side or until golden and cheese is melted.

8) Top with butter, cheese, egg & more!

x Sara & Carly