Mini arepas go spicy-sweet
With the shelter-in-place order, we’re restricted to only virtual trips to our favorite places. I don’t know about you, but my taste buds are craving South America. Arepas — flat, round cornmeal patties that can be grilled, baked or fried — are a daily delight in Colombia and other regions of South America. They’re typically eaten with cheese, meats or avocado. In this recipe, we’re using cheese with a jalapeño marmalade to add a twist. The arepa dough is easy to make on the stovetop. Warm the milk and butter, then add masa harina, which you can find at most supermarkets in the baking section. Masa harina is a type of flour made from corn that has been cooked in limewater, then dried and ground. Once the dough is made, form silver dollar-size patties and fry them in hot canola oil until golden. Let them drain on a cooling rack set over a sheet pan. Then pop them in a warm oven while you finish frying the rest. The jalapeño jam is easy to make with a blender or food processor. Process the stemmed, seeded jalapeños with the sugar and vinegar, then cook until thick. (You can make it ahead, by the way. Just keep it refrigerated.)
Mini Arepas with Oaxaca Cheese and Jalapeño Marmalade
Makes 24mini arepas
INGREDIENTS
3tablespoons unsalted butter
1¼ cups milk
1¼ cups masa harina
1 tablespoon granulated sugar
1 teaspoon kosher salt
1½ cups grated Oaxaca cheese or mozzarella, divided use
½ cup canola oil
Jalapeño marmalade (recipe follows) Cilantro to garnish
DIRECTIONS
Heat your oven to 300degrees.
In a small saucepan, melt the butter and the milk over moderately high heat. In a large bowl, mix the masa, sugar, salt and half the cheese together. (Reserve the rest of the cheese for topping the finished arepas.) Add the milk mixture and mix until a smooth dough forms. Cover and let the dough rest for 5minutes. Roll the dough into little balls about the size of a large marble. Lightly flatten the balls between your palms to about ¼-inch thick. The flattened dough should be about the size of a silver dollar. Transfer the rounds to a sheet pan.
In a large saute pan, heat the canola oil until hot. Working in batches, add arepas to the pan without overcrowding them, and cook over moderate heat until golden on the outside but moist within, about 2minutes per side. Transfer the cooked arepas onto a cooling rack placed over a sheet pan. Place in the oven to keep warm until ready to serve. Repeat with the remaining dough.
Remove the arepas from the oven. Spoon a dollop of marmalade onto each one. Top with a little grated cheese and a tiny sprig of cilantro.
Jalapeño Marmalade
INGREDIENTS
6large jalapeño peppers, stems and seeds removed
2⁄3 cup white vinegar
1tablespoon kosher salt
1½ cups sugar
Cilantro for garnish
DIRECTIONS
Using a food processor, puree the jalapeños, vinegar and salt until smooth. Transfer to a small saucepan. Heat the mixture over high heat and add sugar. Bring to a boil and let boil for 20minutes, stirring occasionally. Allow mixture to cool briefly, then transfer to a small bowl.