Recipe for arepas orejeperro or arepas de angú
The orejeperro arepas or arepas de angú are a popular rice or corn arepa widely consumed in the departments of Huila and Tolima, it is prepared with a mixture of corn or rice flour and water, forming a dough that is molded into a disk and They are roasted on a griddle or pan. Unlike other arepas, orejeperro have a more elongated and thinner shape.These arepas are mostly used as an accompaniment to other dishes or as a quick and tasty meal on their own. Learn in this recipe how to prepare the orejeperro arepas quickly and easily.
Ingredients
- 2 cups of rice or threshed corn
- Water
Step by step preparation
Preparation of arepas with corn
- The first thing to do is leave the corn in water for 3 days.
- Then the corn is drained, washed and ground or liquefied. If you do it with a blender, proceed as follows: blend the corn for 2 minutes with double its volume in water.
- Then you strain it and the remaining bran is blended and strained again, repeat the blending and straining process 2 or three times with a little of the water, until there is little or nothing left when straining.
- Then let it sit for 30 minutes, then remove the clear water from the top.
- The resulting mixture should be cooked until a paste or light dough is formed (about ten minutes), stirring constantly with a wooden spoon.
- Once you have the dough, turn off the heat and let it cool, with wet hands you should knead a little to eliminate the lumps and then take a banana leaf or plastic if you can't get it and grease it, place a portion of the dough on it. mix and with your hands they will form the arepa.
- Then lightly grease a frying pan and place the arepa in it (without the leaf) to cook for about 7 to 8 minutes on each side or until you see that it is golden brown. And ready.
Preparation of arepas with rice
- The first thing to do is leave the rice in water overnight.
- Then the rice is drained, washed and ground or liquefied. If you do it with a blender, proceed as follows: blend the rice for 2 minutes with double its volume in water.
- Then you strain it and the remaining bran is blended and strained again. Repeat the blending and straining process 2 or three times with the same water, until there is little or nothing left when straining.
- Then you should cook it until a paste or light dough is formed (about ten minutes), stirring it constantly with a wooden spoon.
- Once you have the dough, turn off the heat and let it cool, then take a banana leaf or a piece of plastic if you can't get it and grease it, place a portion of the mixture on it and form the arepa with your hands.
- Then lightly grease a frying pan and place the arepa in it (without the leaf) to cook for about 7 to 8 minutes on each side or until you see that it is golden brown. And ready.
Interesting Facts
- These arepas are usually used mainly as an accompaniment, especially for meat, in huila they are widely used to wrap the meat of the Huilian Roast when it's time to eat it.
- Threshed corn can be yellow or white.
- Corn is a cereal that provides minerals and vitamins such as: vitamin E, iron, potassium and magnesium; It is also an excellent source of energy.
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- Egg arepa
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- carimañolas
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- rice arepas
- Lentil fritters
- Quibbes
- yam arepas
- Fish drunk
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