In her cookbook Fiesta!, Anya von Bremzen included a recipe by the Jackson Heights (Queens, New York) "arepa lady," known simply as Piedad. Though arepas are a common South American breakfast item (as well as a lunch and dinner starch), what makes hers so special is the luxurious inclusion of butter in the dough and the use of milk instead of water.
We've adapted the recipe slightly.
Recipe information
Total Time
45 min
Yield
Makes 12 arepas
Ingredients
Preparation
Step 1
Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
Step 2
Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
Step 3
Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Step 4
Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
Step 5
Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.
