Arepas

South American Corn Cakes

Ingredients:

1 1/2 cups masarepa cornmeal (*NOTE: not regular cornmeal)
1/2 teaspoon salt
1 1/2 cups hot water
1 Tablespoon melted butter
vegetable oil and 1/2 Tablespoon butter

Directions:

Stir salt into arepa flour.  Pour hot water over flour and mix well with a wooden spoon.  Stir in the melted butter.  Cover dough with plastic wrap and let rest 15 minutes. 

Cut dough into 6 evenly sized pieces.  Shape each piece into a smooth ball.  Flatten each piece into evenly sized disks about 3 inches in diameter and 1/2 inch thick. 

Heat a skillet on medium heat.  Lightly coat skillet with vegetable oil, add 1/2 of remaining butter and allow it to melt.  Place several arepas in pan and cook about 5 minutes per side.  Surface should be dry, lightly browned, with a light crust.  Add more oil and butter to pan and cook the remaining arepas as above.

Serve like bread with meals or stuff with cheese, meat, or other fillings.

*NOTE: masarepa is pre-cooked cornmeal.  Regular cornmeal found on the grocery store shelves will not work the same.  Look for masarepa in the Latin food aisle or Latin market.*

Serves 3