Best 2 Arepitas With Chimichurri And Queso Fresco Recipes
**Arepitas with Chimichurri and Queso Fresco: A Taste of Colombia's Culinary Heritage**
Arepitas, small, griddle-cooked corn cakes, are a beloved staple in Colombian cuisine. These delightful treats are a versatile culinary canvas, often served as a hearty breakfast, a satisfying snack, or a flavorful side dish. In this article, we present three enticing recipes that showcase the versatility and deliciousness of arepitas.
**1. Classic Arepitas with Chimichurri and Queso Fresco:**
This classic recipe embodies the essence of Colombian street food. Perfectly golden arepitas are topped with a vibrant chimichurri sauce, a zesty blend of fresh herbs, garlic, and olive oil, and crumbled queso fresco, a mild and creamy cheese that adds a delightful tang.
**2. Vegetarian Arepitas with Avocado, Black Beans, and Queso Fresco:**
This vegetarian-friendly variation offers a nutritious and flavorful twist on the classic. Mashed avocado, creamy black beans, and crumbled queso fresco create a harmonious filling, while a drizzle of tangy cilantro-lime sauce adds a refreshing touch.
**3. Sweet Arepitas with Guava Paste and Queso Fresco:**
Indulge your sweet tooth with this delectable dessert variation. Warm, fluffy arepitas are filled with a sweet and tangy guava paste, a traditional Colombian fruit spread. Queso fresco adds a touch of creamy richness, while a sprinkle of powdered sugar completes this delightful treat.
Embark on a culinary journey to Colombia with these three mouthwatering arepitas recipes. From the savory delight of the classic arepitas to the vibrant flavors of the vegetarian and sweet variations, these recipes offer a taste of Colombia's rich culinary heritage.
CORN FRITTERS WITH HERB SALSA AND FRESH CHEESE: AREPITAS WITH CHIMICHURRI AND QUESO FRESCO
Steps:
- Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
- Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
- Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
- Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
- Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.
AREPAS DE QUESO
These arepas have a crispy crust while the cheese inside stays melty and gives you that cheese-pull that everyone knows and loves.
Provided by Marianne Williams
Time 55m
Yield 14
Number Of Ingredients 5
Steps:
- Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
- Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
- Preheat the oven to 200 degrees F (95 degrees C).
- With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 11.9 g, Cholesterol 10.2 mg, Fat 6.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306 mg, Sugar 0.2 g
Tips:
- For a more flavorful chimichurri sauce, use a variety of fresh herbs, such as parsley, cilantro, and oregano. You can also add a touch of heat with some chopped chili peppers.
- If you don't have queso fresco, you can use another type of fresh cheese, such as feta or goat cheese.
- Arepas are best served hot off the griddle. However, they can also be made ahead of time and reheated in the oven or microwave.
- Arepas can be filled with a variety of different ingredients, such as shredded chicken, beef, or vegetables.
- Chimichurri sauce is also a great condiment for grilled meats, fish, and vegetables.
Conclusion:
Arepas con chimichurri y queso fresco are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With their simple ingredients and easy preparation, these arepas are sure to become a favorite in your home.
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