Why is this recipe special?
I invite you to prepare these delicious arepas de yuca or cassava arepas, an ideal alternative to replace the traditional corn arepa that frequently consumed at breakfast, lunch, or to accompany other preparations. They are straightforward to prepare and with a minimum of ingredients that you can have in the kitchen.
It often heard to say that the arepa is a very original recipe not only from Colombia but also from Venezuela, where it has impregnated in the Creole cuisine and typical of these places, to accompany numerous dishes such as soups, sancocho or the typical bandeja paisa
This recipe is a new version of the arepa, which has a delicious flavor and texture. Precisely the latter makes it unique; when you try it, you can feel the mixture of cassava and cheese, which is a unique taste, very similar to the taste of bonus bread.
What should be taken into account to prepare the recipe for arepas de yuca?
If you like cassava or on the contrary, you have trouble eating it for its flavor; This is an excellent alternative for you to start testing. When prepared with different ingredients such as cheese, salt, and milk, it provides a pleasant taste. When roasted, these flavors mixed to give the arepa a secret touch.
Generally, when I make cassava arepas or arepas de yuca, I choose to use the ones I have frozen for several days, or I also use some fresh ones that I find in the market. It is essential that in the selection of this it is well fixed inside, you can look for a knife and remove the tip, so you can verify that it looks white, without splinters, or black stripes.
The proper point is essential in cooking because if it is not, the dough can become sticky or doughy, and if it is quite hard, it won’t be straightforward to scratch it, and when the arepa is made it will feel its texture.
How to make arepas de yuca?
Remember that you can also prepare traditional arepas.Receta original en Español
- 1 lb cassava peeled (cut and cooked.)
- ½ cup pre-cooked cornmeal
- 3 tablespoons milk
- 2 tablespoons melted butter
- Half a cup of mozzarella cheese or grated white cheese.
- A pinch of salt
- Butter needed to roast the arepas.
- Add the cooked cassava in a large bowl, grate, or crush it.
- Add pre-cooked cornmeal, tablespoons of milk melted butter, and salt. Knead very well to incorporate the ingredients and then let stand for 5 minutes.
- Then, add the cheese and knead a little more. Make balls with the mixture and form the arepas by hand, about 1-centimeter-thick, and the desired size.
- Add a little butter to a nonstick skillet over medium heat, place the arepa and let it brown on each side for 4 to 5 minutes or until you notice that they are golden brown.