Ingredients for 16 3-inch arepas
4 ripe plantains, peeled and cut into 3 or 4 pieces
1 cup yellow arepa flour (I used Harina P.A.N.)
1 tablespoon softened butter
½ cup Cacique Cotija cheese ground
1 pinch of salt
Cacique panela cheese
Directions
1. Cut each piece of plantain lengthwise and remove the seeds and veins.
2. In a pot with water, boil the
plantains until they float, about 5-7 minutes, depending on how ripe they are.
3. With a slotted spoon, remove
the bananas from the water. Reserve a bit of water just in case you need it to
knead the dough.
4. With a fork and while they
are still hot, puree the plantains.
5. Stir in arepa flour and stir
with the fork. Add the butter, stir and, if needed, add some water (the amount
of water will depend on the moisture provided by the plantains.)
6. Add the Cotija cheese and
knead with your hands until you have a smooth, elastic dough. Make balls a little
bigger than a golf ball and let stand for about 5 minutes.
7. Preheat a griddle or skillet
over medium heat.
8. On a sheet of plastic wrap,
put a ball of dough, cover with plastic wrap and roll it out with a rolling pin.
The dough should be about 1/8 inch thick.
9. With a cup, cut the arepas.
10. Place the arepas in the griddle
and grill for about 2-3 minutes, flip them and cook them until they bulge (a
sign they are ready).
11. Serve hot with butter and panela
cheese.