Best 3 Arepitas With Chimichurri And Queso Fresco Recipes

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Arepitas, small corn cakes that are a staple in Colombian cuisine, are a delectable treat that can be enjoyed as an appetizer, a side dish or even a main course. Made with simple ingredients like cornmeal, salt and water, arepitas have a slightly sweet and nutty flavor that pairs perfectly with a variety of toppings. With their crispy exterior and soft, chewy interior, arepitas are the perfect vessel for all sorts of fillings, from the classic shredded beef to the more adventurous options like black beans and plantains. In this article, we will explore the art of making arepitas, providing step-by-step instructions and tips for creating the perfect arepa. We'll also introduce you to the delightful flavors of chimichurri, a fresh and tangy sauce that is the perfect accompaniment to arepitas. Finally, we'll top it all off with a sprinkling of queso fresco, a mild and creamy cheese that adds a touch of richness to this delightful dish.

Let's cook with our recipes!

AREPITAS WITH CHIMICHURRI AND QUESO FRESCO



Arepitas With Chimichurri and Queso Fresco image

Recipe courtesy of Susanna Goihman, Azafran Restaurant, Philadelphia. Love latin infused tapa like dishes. I have yet to make this recipe, so if you do, please share your thoughts. Arepitas are similar to corn fritters.

Provided by Cristina Barry

Categories     South American

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large garlic cloves
1 jalapeno, stemmed and chopped
kosher salt & freshly ground black pepper
2 cups cornmeal (harina pan, precooked white corn flour)
1/2 cup grated parmesan cheese
1 teaspoon fine salt
2 cups lukewarm water
1/2 cup milk
3 tablespoons vegetable oil, plus more
vegetable oil, for frying
1/2 lb queso fresco, crumbled

Steps:

  • Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
  • Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
  • Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
  • Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
  • Using your hand, knead the mixture until a firm but malleable dough is formed.
  • Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
  • Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
  • Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
  • Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
  • Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

Nutrition Facts : Calories 375.8, Fat 23.4, SaturatedFat 4.7, Cholesterol 10.2, Sodium 542.1, Carbohydrate 36.1, Fiber 3.4, Sugar 1.4, Protein 7.5

CORN FRITTERS WITH HERB SALSA AND FRESH CHEESE: AREPITAS WITH CHIMICHURRI AND QUESO FRESCO



Corn Fritters with Herb Salsa and Fresh Cheese: Arepitas with Chimichurri and Queso Fresco image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 16

1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper
2 cups harina pan (precooked white corn flour), or cornmeal
1/2 cup grated Parmesan
1 teaspoon fine salt
2 cups lukewarm water
1/2 cup milk
3 tablespoons vegetable oil, plus more for frying
1/2 pound queso fresco, crumbled

Steps:

  • Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
  • Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
  • Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
  • Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
  • Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

AREPAS DE QUESO FRITAS



Arepas De Queso Fritas image

This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar.

Provided by Daniel Aguilar

Categories     Lunch/Snacks

Time 25m

Yield 8 arepas

Number Of Ingredients 6

2 cups coarsely ground cornflour
1 egg yolk
3 cups water
1 teaspoon salt
cream cheese or ham, anything you want to fill them with
oil (for deep frying)

Steps:

  • Mix the water and the egg yolk.
  • In a large bowl mix the flour and the egg/water mixture.
  • Mix and kneed the dough for about 5 minutes until it is compact.
  • Cover with a damp cloth and set aside for 5 minutes.
  • Meanwhile heat a deep fryer to 170ÂșC, or fill a frying pan with lots of oil and heat.
  • Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
  • Fry until golden brown, turning regularly.
  • Turn out onto crumpled absorbent paper and leave to cool slightly.
  • Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
  • Serve immediately--they don't keep and don't re-heat.

Nutrition Facts : Calories 111.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 20.8, Sodium 295.7, Carbohydrate 22.6, Fiber 2.1, Sugar 0.2, Protein 2.3

Tips:

  • Use fresh ingredients whenever possible. Fresh cornmeal will give your arepitas a better flavor and texture.
  • If you don't have queso fresco, you can substitute another type of fresh cheese, such as feta or goat cheese.
  • Chimichurri sauce is a great way to add flavor and moisture to your arepitas. You can make it ahead of time and store it in the refrigerator for up to a week.
  • Arepitas can be served as an appetizer or main course. They're also great for breakfast or lunch.
  • You can fill your arepitas with a variety of ingredients, such as shredded chicken, beef, or vegetables.

Conclusion:

Arepitas with chimichurri sauce and queso fresco are a delicious and versatile dish that can be enjoyed by people of all ages. They're easy to make and can be customized to your liking. So next time you're looking for a new recipe to try, give arepitas a try!

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