These Easy Skillets Make Leftovers More Appetizing
Arepa, these golden brown discs of corn oil (dough) that are usually stuffed or topped off are the “sustenance” of many Hispanics (especially if you are from my home country of Colombia or neighboring Venezuela). Technically, it’s bread and can be eaten any time of the day, just like alum. They are served alongside a steaming bowl of freeles (beans) buttered for breakfast and topped with fried or scrambled eggs, or stuffed with all sorts of goodies like chicken salad or pickled strips of fried steak. The options are endless.
When I was little, my dad designed a sort of “grate” for the arepa, which he made from a round piece of metal held together by two screws, with thinner metal parts at the top to keep the arepa neat and with a long handle. for removing from the stove. This thing stood on an electric stove element. And didn’t you know the damn thing worked.
It seemed like a big effort to me, and when I moved out, my mother kept the arepa-making device. If you, like me, lack the specified grill (or the savvy to make one), you can bake arepas, use a panini press if you like, or you can grab my favorite short cut and use the trusty, hot, cast iron frying pan to cook these golden discs. Just make arepa dough (see below) and resize to any size. (I like them about the size of a small English muffin.) Heat some oil (such as avocado oil) and grill until nice and bronze.
It is very easy to prepare these snacks anytime. To start the party, you need one cup of arepa harina (like the Harina Pan) found in any Latin grocery store, a pinch of salt, some butter, and one cup of warm water. Stir and let sit for a few minutes to moisturize all of the cornmeal. Your dough should be smooth and pliable. Pinch off a small piece, roll it into a ball, and then flatten it into a disk about a quarter inch thick. If the edges of the arepa are cracked, you need to add some more water. Add a teaspoon at a time until you have a soft, moist dough.
Add some avocado or vegetable oil to a hot skillet, then place the discs in the skillet, making sure they are not overfilled. Don’t move or fiddle with these babies until they start to stain and crust over. Then turn over and cook on the other side. You will know each side is cooked when, like a steak, they loosen their grip on the surface of the pan. If you don’t wait, you will have that gorgeous crust in the pan, not your belly!
Now comes the fun part. Whether you’re working with a hangover helper, heading to an evening party, or just serving a snack at your next meeting, adding or filling these beauties is a “everything fits.” Any leftover guacamole? How about store-bought fried chicken? Chop the chicken and either toss with the guacamole and a little lime, or use the guac as a base and place the chicken on top. Garnish with cilantro and you’re guaranteed to get a good sip. Leftover black bean soup? Grilled steak? Pretty much anything your heart desires works. Yeah, even ham and cheese.
If you’re feeling creative, you can take some of your favorite melting cheese and place it between the raw mass before cooking. It’s like the Latin American “grilled cheese” you never knew existed.