Arepas de Maiz

On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.

1 1/2 cups masa—-I use Tres Latino masa

3 Tbl nutritional heat

Salt to taste

Corn…canned sweet corn. 15 ounces

Water to adjust for the right texture

The arepas should come together like this

The corn gets a blender treatment before being poured in
The photo makes these look way thicker than they are but they are a nice 1/4 inch thick or so

For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.

For the red sauce…

Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.

The two sauces

For the beans…

The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.

Other sides…

My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.

I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice

Then I just loaded them up as a vehicle for the toppings

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