Can you believe that I was well into my 30s the first time I tried arepas? My husband came home one day with a bag full of arepas from a little hole in the wall and he said to me, "You HAVE to try these!" I reached into the bag and pulled out what quite frankly looked like a slightly unimpressive little pancake looking doughy thing and took a bite and it was AH-MAZE-BALLS. All of a sudden those little spheres of dough looked beautiful to me and I wanted to scream at the heavens in anger because I had no idea I could have been eating these my entire life.
Well, since my first encounter with an arepa, I've made up for an arepa-less childhood and early adulthood. I buy them whenever I can, but I'm thinking that perhaps it's time to start making them at home so that my children don't suffer from arepa deprivation in their early years like I did. I found a great and easy arepa recipe that I'm sure will be a hit with mine and yours!
Read more ¿Qué Más?: Easy chicken flautas that you can make anytime
Ingredients
5 Tbsp. Country Crock® Spread, divided
2 cups warm water
2 cups arepa flour (pre-cooked corn meal)
1/2 cup shredded queso blanco
1/2 tsp. salt
Directions
Stir 1 tablespoon Country Crock® Spread in warm water until melted. Combine corn meal, cheese, salt and warm water mixture in medium bowl. Let stand 5 minutes, then form into 8 disks (3-1/2-inches round x 1/4-inch thick).
Melt 2 tablespoons Spread over medium heat in 12-inch skillet and cook 1/2 of the arepas, turning once, 9 minutes or until crispy and golden brown. Repeat with remaining Spread and arepas.
Image and recipe via Making Life Better
