Arepas and empanadas, the food of my childhood! Easy to prepare, it’s mostly a matter of technique. As far as the cheeses go, I tried both of these pictured below. The queso fresco cooked and tasted the most like that I grew up with.
According to the package of Harina Pan, mix 2 1/2 cups water and a 1/2 teaspoon salt with the masa. Mix well with your hands. Kind of like making dough, you might need more or less water depending on the humidity. I actually used about 2 1/4 cups masa harina.
I cooked a few plain arepas just to make sure the dough was good.
This one was delicious with just a little bit of butter inside.
After that, I started making some cheese empanadas.
Important things you will need to make these:
- a zip loc baggie, opened up
- a small bowl of water, to keep the dough from sticking to your fingers when patting out the dough
- a small bowl, to cut and seal the empanadas
They’re just that easy!
They are even better with a little guasacaca sauce. Yummy!