Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Arepas
Crispy, creamy, corny arepas are a delicious, festive alternative to insipid burger buns. They turn any appetizer into a fiesta. Easy to make and delightful to eat, slice open a pocket and fill them with chilis and top them with salsa. The crowd will come running!
 
Prep 5 minutes                        
Cook 20 minutes                           
Makes 6 to 8 arepas, depending on size
 
2 cups yellow or white masarepa flour 
1 teaspoon shiro (mild, white) miso powder, diluted completely in 2½ cups warm water
 
Hint:
Arepas require masarepa flour, found in the Latino aisle of your grocery or online. Do not substitute with masa harina or regular corn flour.
 
Add the masarepa to a medium bowl. 
Make a well in the center and add the water-miso mix, stirring very thoroughly to hydrate all the mix. 
Cover the bowl and allow the dough to rest for 5 minutes. 
Use a clean hand to knead the arepa dough in the bowl for several minutes. 
Divide dough into 6 to 8 equally sized balls and return all but one to the bowl. Cover to prevent drying.
Thinner Colombian arepas pile their toppings on top. Thicker Venezuelan arepas are split and stuffed instead. hey are both wonderful and this is your choice. 
If you plan on topping them, Colombian-style, use your palms to pat the dough into a ½-inch thick disk. 
If you plan on splitting and stuffing the arepas, Venezuelan-style, pat them into ¾-inch thick discs. 
Shape all the remaining balls of dough.
Heat a good quality nonstick pan over medium-low heat for 5 minutes.  Cook your arepas covered for about 4 for arepas with a creamier interior, or 6 minutes if you prefer them crisper on the outside and with a drier interior.
Flip and cook them on their other side, uncovered, until they are golden and lightly browned.
Transfer to a cooking rack to cool.
To plate the arepas Venezuelan-style: Use a sharp knife to slice thicker arepas most of the way, so the arepa acts like a hinge. Stuff it with chili, salsa, and any garnishes you like. 
To plate the arepas Colombian-style: Pile layers of the chili, salsa and garnishes on top.
Serve arepas warmed with a wedge of lime.