GUASCAS HERB RECIPES

Steps:

• Combine 1 1/3 cups cornmeal, the warm water, and salt in a bowl and mix well with a spoon. If the package directions for the masarepa recommend it, knead the dough in the bowl until it’s very smooth, moistening hands if dough sticks, about 3 minutes. Let dough rest 5 minutes.
• Dough should be firm enough to hold its shape in disks (see next step). If needed, stir in more masarepa until it’s the right consistency.
• Divide dough into 4 equal portions and shape each into a ball. With your hands, gently flatten each into a disk about 4 inches wide and 1/2 inch thick and put on a plate.
• Set a large nonstick frying pan over medium heat until water droplets sprinkled on top dance in the pan. Spray pan with cooking spray. Set arepas in pan (cook in 2 batches if they don’t all fit) and cook, turning once, until golden brown, about 4 minutes per side. Serve hot.

Steps:

• Combine 1 1/3 cups cornmeal, the warm water, and salt in a bowl and mix well with a spoon. If the package directions for the masarepa recommend it, knead the dough in the bowl until it’s very smooth, moistening hands if dough sticks, about 3 minutes. Let dough rest 5 minutes.
• Dough should be firm enough to hold its shape in disks (see next step). If needed, stir in more masarepa until it’s the right consistency.
• Divide dough into 4 equal portions and shape each into a ball. With your hands, gently flatten each into a disk about 4 inches wide and 1/2 inch thick and put on a plate.
• Set a large nonstick frying pan over medium heat until water droplets sprinkled on top dance in the pan. Spray pan with cooking spray. Set arepas in pan (cook in 2 batches if they don’t all fit) and cook, turning once, until golden brown, about 4 minutes per side. Serve hot.