By Liliana Moyano for Shine Latina
Mini arepitas topped with crema LatinaArepas are a common type of Latin tortilla. They are a typical dish in Colombian and Venezuelan cuisine. In some regions, they are made flat like a thick tortilla. In others, arepas are filled with meats and cheeses.
For football season, I decided to replicate my mother's recipe for arepas, but turn them into appetizer-size arepitas topped with crema latina. Crema latina is a heavy, concentrated, unflavored cream that goes well with everything.
Arepa poked ready to be filled with cheeseIngredients
1 cup Masarepa, or any Latin flour to make arepas
1.5 cups water, warm
1 tbsp. sugar
½ tsp. salt
1 tbsp. melted butter
4 oz. mozzarella cheese, shredded
Butter for grilling
¼ cup crema latina or table cream
Try this dish with my crunchy chicharron
Mix the flour and half of the water in a deep bowl. Add the sugar, salt and butter and continue adding the rest of the water gradually. Continue mixing with your hands until all the ingredients turn into soft dough. The texture of the dough should be delicate and easy to mold.
Arepitas on the grillPreheat a pan at medium heat and start making small balls with the dough. Poke each ball with your finger and fill it with cheese, closing the ends with the dough surrounding the cheese.
Flatten the dough balls, making an approximately ¼ inch thick circle. Repeat the process with the rest of the dough. Grease each arepa on both sides and bring to the pan. Cook for 10 minutes on each side or until golden color. Sometimes, depending on the dough, arepas will take longer to cook.
Serve with crema latina or table cream.
For content that speaks to you, visit Shine Latina