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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa. Ingredients:
2 cups precooked masarepa cornmeal |
1 teaspoon salt |
2 cups hot chicken broth or water |
1/2 cup canned black or pinto beans, drained |
1/2 cup shredded cheese (jack, cheddar, mozzarella, or a combination) |
Directions:
1. 1. Combine the cornmeal and salt in a bowl.
2. 2. Add the broth (or water). Mix until a dough with no lumps forms.
3. 3. When it's cool enough to touch, use your hands to divide it into 8 pieces. Cover them with a damp towel.
4. 4. Heat a lightly greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.
5. 5. Push a teaspoon each of beans and cheese into each ball. Pinch the dough around the filling to enclose it.
6. 6. Flatten each ball to 1 inch thick between your palms.
7. 7. Cook them on the griddle until crisp, about 3 minutes a side.
8. TIP : Tell first-time arepa eaters that a surprise awaits them inside the cake.
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