I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
This summer has been filled with culinary exploration. I discovered an amazing new staple that I have been using in a ton of my recipes lately. It is P.A.N. Cornmeal! Here are few of my previous creations with this quick and easy ingredient: Strawberry Shortcake and a new brunch favorite, Jalapeno Cornbread Muffins.
Today, I made Arepas! They are a classic Venezuelan speciality that can be used to replace sandwich bread.
Arepa is a flatbread made of cornmeal prominent in the cuisine of Venezuela. It is eaten daily there and can be served with various accompaniments such as cheese, avocado, or (especially in Venezuela) split and used to make sandwiches.
1 lb P.A.N. Cornmeal
1 tbsp salt
2 tbsp vegetable shortening
4 cups room temperature water
By hand, mix room temperature water, salt and shortening.
Slowly adding the flour mixing quickly to avoid lumps.
Keep dough covered in the mixing bowl with a moist towel letting the dough rest for 10 minutes underneath the towel.
Roll dough into several medium sized balls and flatten to make hockey puck size patties or three to eight inches in diameter. Make sure that it is thick enough to be sliced open and stuffed. This is about 3/4 of an inch thick.
Pre-heat oven at 350°F.
Cook the arepa in a heated pan of oil for 2 minutes on each side.
Bake the arepa in the oven on a cookie sheet for for 10-15 minutes at 350°F.
The Arepa is ready when it sounds hollow if tapped in the middle.
Using a small, serrated knife, slice through the middle halfway.
Stuff with your favorite filling like fresh salsa and pulled chicken.
To make the Arepa Chicken Salsa Sandwich, use this pulled chicken recipe and add fresh salsa (recipe coming very soon, promise!)