companies that Savoir Faire collaborates with, which
allows me to keep creating fun,
flavorful and colorful recipes.
These plantain arepas-fit combine three ingredients that
nobody can resist at home: ripe plantain, arepas and white cheese.
They resemble mandocas (fried plantain donuts), with the advantage there is nothing to fry.
these plantain arepas are simply irresistible if you serve them with fresh
white panela cheese.
Because they are so, so thin (even more than the telita arepas
my grandma used to make) you can put two arepitas together and make a sort of
But you can also fill them, because, like piloncillo and anise
sweet fried arepas, these bulge when you are cooking them (a sign they are
The trick to make these arepas so skinny and plump is to put
the dough between two sheets of plastic wrap, roll it out with a rolling pin
and then cut it as if you're cutting cookies.
These arepas are a staple in my kitchen and since I made for
the first time, I always have dough made in the refrigerator.
Now that the holidays are around the corner, they are
perfect for a Thanksgiving breakfast, as a snack or simply to bring some
tropical flavor to your Thanksgiving table.
Arepas-Fit with Panela Cheese | Ingredients for 16 3-inch arepas
plantains, peeled and cut into 3 or 4 pieces
1 cup yellow corn arepa flour
½ cup Cacique
Cotija cheese ground
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
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.
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Etiquetas: #arepasfit, arepas, breakfast, plantain, snack, sponsored post, Venezuelan cuisine