Best 5 Colombian Arepas With Ham And Cheese Recipes

COLOMBIAN AREPAS

Steps:

• Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
• Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
• Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

COLOMBIAN AREPAS WITH HAM AND CHEESE

Steps:

• Making the Arepas:.
• I a large bowl combine masa with cheese,baking soda and salt. Slowly pour the warm water in and stir well. Using your hands,knead until smooth dough forms. Form into 6 even balls,flatten into circles, about 4 inches in diameter.In a cast iron skillet or flat top grill, melt half of the butter on medium heat.
• Working in batches,if necessary,cook Arepas until golden brown, about 3 minutes.Add remaining butter,turn Arepas and cook 2-3 minutes until golden. Set aside.
• Making the Sandwich:.
• Slice the arepas in half horizontally. Layer on the ham,cheese and tomato, season with salt and pepper. Top fixings with remaining Arepas halves. Heat half the butterin a skillet or flat top grill. Cook Arepas in batches,about 3 minutes, until golden. Add remaining butter,turn,cover and cook 2-3 minutes until cheese is melted and Arepasare golden. Serve with Salsa on the side.

COLOMBIAN AREPAS

Steps:

• Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated.
• Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface.
• Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
• Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch.
• Drain on paper towels.

COLOMBIAN CORN AND CHEESE AREPAS

Steps:

• Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
• One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
• Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
• Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).

COLOMBIAN AREPAS

Steps:

• Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste.
• Form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove.
• Serve hot with butter and fresh white cheese.