This recipe is originally from Venezuela, the wonderful arepas are prepared with white cornmeal, you can fill them with countless stews, cheeses, sausages or just alone.
What we will need for meat filling is:
- 1/2 Kg. Of Meat
- 1 onion and a half
- 2 cloves of garlic
- 1/2 Kg. Tomatoes
- 1/2 small red pepper
- 4 Spoons of Tomato
- Paste
- Oregano
- 1 bay leaf
- Salt
For the arepas we will need:
- 800 ml Tibia Milk
- 550 gr. Flour Maizarepa La Pradera
- sugar
- 2 cds of oil
PREPARATION:
In a pot (under pressure) place 1/2 onion, 1 bay leaf, 1/2 tomato, 1 clove of garlic, salt and pepper. Add water and cook for 45 minutes. With a fork check the smoothness to discard. Chop the pepper and diced onion and place them in a frying pan to stir, stirring occasionally. Once they are soft, add the finely chopped garlic and tomato paste, mix everything occasionally to avoid settling. With your fingers shed all the meat, then place the meat in a pot, add tomato paste and stir for 15-20 minutes over low heat. In a large bowl, incorporate the Maízarepa La Pradera Flour, salt and milk. Mix with a spoon and let stand for 1 minute or until the mixture thickens. Form 4 dough balls, using approximately 1/2 cup of dough for each. Heat the oil in a 12-inch skillet over medium heat. Form circles of 3 1/2 inches by 3/4 inches thick. Cook 4 minutes on each side or until dark spots appear on both sides and are fully cooked.
These arepas are my favorites but I also love chicken, I leave you a video of how they are made:
foodmichelle 