Ecuadorean Arepas

niedziela, 9 lutego 2014

Ecuadorean Arepas

Time: 50 mins

Ingredients

  • 1 1/2 lbs frozen corn, thawed
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup masa harina
  • 2 tablespoons sugar
  • 1/3 cup monterey jack cheese, grated
  • 3 tablespoons parmigiano-reggiano cheese, grated
  • 3 tablespoons queso blanco, grated (or cotija or ricotta salata)
  • 1 tablespoon butter (for frying)
  • 2 teaspoons oil (for frying)

Directions

  • 1 In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
  • 2 Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
  • 3 Let the mixture stand at room temperature for twenty minutes.
  • 4 Add the cheese and incorporate them into the batter.
  • 5 Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
  • 6 Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
  • 7 Serve immediately, with creme fraiche for dipping.

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