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May 24, 2017
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Make This: Arepas
By Dee Ryan | Photo by Julia Calleo
Posted On: 05/01/2017   

This tortilla-pancake lovechild can be sliced and filled or topped with just about anything. In a medium bowl, combine 2 cups warm water, 1 tablespoon vegetable oil and 1 teaspoon kosher salt and stir until the salt dissolves. Gradually add 2 cups masarepa (arepa flour), stirring constantly 1 minute. Cover the bowl with a towel and let rest 10 minutes. Divide the dough into 8 equal portions and shape into 5-inch patties, ½-inch thick. Heat a 12-inch cast-iron skillet over medium-high heat, brush lightly with vegetable oil, add 4 arepas and cook until golden brown with some charred spots, 4 to 5 minutes per side. Let cool on a wire rack and repeat with the remaining arepas. – Dee Ryan

The tops
Nutella and crushed peanuts
Butter and agave
Guacamole and cojita cheese
Black beans and hot sauce
Carnitas or barbacoa

Masarepa, the precooked corn flour this recipe needs, is available at most international groceries. $3. Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com

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