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Arepa Recipe Please!

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Making a Latin influenced lunch for some family on Saturday. I have made arepas several times, but they often come out a bit dry. Looking for something moist, yet still holds together. Thanks.

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  1. I like to use P.A.N. for arepas. Google 'Venezuelan Arepas' for recipes. They are a bit less dry than the Colombian variety. Oil or fat will certainly help keep them more moist. Your choice.

    P.A.N. ---> http://www.legoutdumonde.ch/mediac/40...

    Also Google ... Pollo al chocolate -- which is chicken fillets in an exotic mixture of these four flavors: chocolate, red wine, mild chilli and sour cream.

    2 Replies
    1. re: Cheese Boy

      Cheese Boy, is the pollo al chocolate similar to a mole? The red wine sounds different.

      1. re: chocolate chick

        Lots of people adore red wine and chocolate. Mole has many different ingredients in it: dried chile peppers, ground nuts and/or seeds (almonds, peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients sometimes even including charred avocado leaves (from Wiki entry). Mole can be viewed as a curry in a sense. The pollo al chocolate highlights chocolate more than anything else. The red wine and mild chili flavors help offset some of the chocolate's sweetness and the sour cream incorporates all the flavors as well as adds a sour note of its own. In answwer to your question, I'd say that mole has more complex flavors to it. I've had store bought mole that I didn't like simply because it was poorly made.

    2. I know the woman who writes this blog and she told me this is one of her most popular recipes: http://chefmomcooks.blogspot.com/2007...

      1. Chocolate Chick:

        This is my favorite recipe for arepas:

        http://www.epicurious.com/recipes/foo...

        HOWEVER, unless you really like your food on the greasy/rich side, I suggest you cut the cheese by 1/4 to 1/2 of the amount in the recipe. Also, I suggest you use skim milk, or if you use red-cap milk, also reduce it by 1/4 to 1/2 of the amount in the recipe, and substitute water for the remainder. Lastly, I only throw in a dash of sugar, not the whole amount the recipe calls for.

        Do not skip the step bringing the milk to a simmer; this is critical to the texture of the arepas, and, in my opinion, what makes this recipe a winner.

        Noice