As I was complaining to my visiting teachers about my lack of gluen-free food, they suggested that we make arepas. They recently learned from a Columbian woman how to make this torilla/pupusa like bread made of corn and I was so glad they did. What a fantastic gluten-free find! I went over to their house and Susan showed me the ropes. She bought a tortilla maker just for the occasion, although she said it wasn't manditory. She cooked one up for me with mozzerella cheese and ham on top and I was sold. I went home with the rest of the corn meal and the arepas we made.
Here's the recipe Susan gave me that she received from her Columbian friend.
- 1 cup pre-cooked white or yellow arepa four/cornmeal
- 1 cup warm water
- 1/3 cup white or mozzarella cheese, grated
- 2 tbsp butter
- Pinch salt
- Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
- Knead with your hands for about 3 minutes moistening your hands with wateras you work.
- Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flatpotcover flatten to 1/4 inch.
- Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.
I cooked these up for Albert and me the next day. I topped them with avocado, cherry tomatoes, and mozzerella. Susan said she like mozzerella and jam on hers so I tried that as well and I loved it. I could eat these all day long. I need to make some more. I don't know if Albert is as big of a fan as I am, but that just leaves more for me. I might have to attempt to make them by myself one of these days :) I give it them at least 4 1/2 out of 5 stars.