Arepas Jenesanences (Jenesano-Style Corn Cakes)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4
cup(s) yellow corn masa, soft
125
gr butter
2
piece(s) egg yolks
125
gr cuajada (fresh curd cheese), ground
1/4
piece(s) bottle (187 ml) of fresh milk
sugar
Directions
- Soak the yellow corn for at least 24 hours.
- Then drain and grind.
- Add a little water and knead very well to get a smooth dough.
- Mix this dough, butter, yolks, milk, salt and sugar, and beat well until obtaining a smooth dough.
- Wash and heat a stone slab over fire, on which the very thin arepas (tortillas) are placed, made with small portions of dough worked with fingers.
- When half grilled, put the cuajada in the middle and cover with the other half, pressing the edges and letting them grill completely on both sides.