Arepas Oreja'e Perro (Dog Ear Arepas)
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Fuentes: Sinic (página web) y Carlos Enrique “Toto” Sánchez Ramos
Difficulty
Medium
Ingredients
500
gr white threshed corn
pinch salt to taste
toasted plantain leaves
1
cup(s) cooked and ground rice (optional)
Directions
- Leave the corn soaking, without stirring it, for 3 days; then grind it twice to obtain a fine dough. Moisten this with 1 cup of water and pass through a strainer to remove the bran.
- Take the resulting dough to cook over low heat with little water, stirring constantly with a wooden spoon, until it forms a paste. Add salt to taste and, if desired, 1 cup of cooked and ground rice, to make the dough more flexible.
- Spread out 1 toasted plantain leaf and place a small ball of dough on it. Then take another plantain leaf and with it flatten or thin the dough until forming an arepa, which is grilled or cooked in a clay pot.
- After grilling, wrap the arepas in the plantain leaves and preserve them.