Inspired by my batch of Nasturium queso fresco, I decided to make arepas for dinner tonight. Many thanks to my friend Shiho for the blossoms! They are lovely and tasty.
Place the masa harina in a large mixing bowl. Add the hot water and stock. Stir with a spatula or wooden spoon until well-combined. Stir the egg yolk and butter into the dough. Cover with plastic wrap and let rest for 15 minutes.
Ingredients makes 12 to 14 cakes
- 2 C masa harina
- 1 C hot water
- 1 C hot chicken stock
- 4 T butter, softened
- 2 egg yolk
- 1 C crumbled Nasturium queso fresco
- butter or oil for cooking the arepas
- fresh herbs, for garnish
- crema Mexicana or sour cream, for garnish
- fresh herbs, for garnish (I used carrot top greens)
Place the masa harina in a large mixing bowl. Add the hot water and stock. Stir with a spatula or wooden spoon until well-combined. Stir the egg yolk and butter into the dough. Cover with plastic wrap and let rest for 15 minutes.
Separate the dough into 16 pieces and roll each piece into a ball. Make an impression in the ball with your thumb. Spoon some queso fresco into the hollow.
Then press the dough together into a ball again, trying to keep the cheese enclosed as much as possible. Flatten the dough to about 1/2" thick. Melt a pat of butter in a large, flat-bottom pan. Cook arepas in batches, adding more butter if needed.
Then press the dough together into a ball again, trying to keep the cheese enclosed as much as possible. Flatten the dough to about 1/2" thick. Melt a pat of butter in a large, flat-bottom pan. Cook arepas in batches, adding more butter if needed.
They should cook approximately 5 minutes on each side - till the outside is dry and crusted, but the inside is creamy and soft.
Serve hot, garnished with crumbles of queso fresco, crema Mexicana, and fresh herbs.
I had never heard of Arepas before this post. Thanks for sharing.
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