Walk through the State of Trujillo, Venezuela, I brought the flavor and texture that gives the corn arepas with all its shell, but with mass prepared in traditional style house industrial not know today, with its taste is still in its higher purity.
These are the steps to achieve mass and then shelled corn arepas or integral with a body soft but rustic, yellow and pretty, with all the nutritional advantages of whole grain, and although takes a little work, I think it's worth even the effort to work with the grinder!.
Of course, the industrial way we provide comprehensive and enriched precooked dough ready in a few minutes is a wonder, but not to be missed this alternative to the way the grandmothers.
For mass
Makes 12 arepas is needed:
Ingredients:
- 1 kg of corn husk yellow
- dough
- 50 g butter,
- salt to taste
Water
boiling filtered water
Procedure for the dough:
- Boil the corn (which is I previously removed impurities and washed) with water to double its volume. This could take about two hours.
- If necessary add more water, make it hot
- By being al dente, remove from heat, cool with cold water, drain and let cool completely.
- mill grind the corn.
- With corn grinding, kneading integrating filtered water and butter and salt, until soft and manageable dough does not stick to hands or table.
- ready, can be kept well packed in the refrigerator or use immediately for some tasty arepas , or tortillas, tamales, hallaquitas or whatever you want.
Enjoy!; In the images, the yellow arepas are the ones I made with whole corn, fat and medium, and here you see more white boys are the ones that made the teacher with another body, and are smaller and thinner, typical of Trujillo State!
