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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
For decades, Harina PAN has been an essential ingredient for Venezuelans, and also in Colombian cooking, with websites dedicated to locating the nearest distributor in several countries in the world. Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes, such as Venezuelan Hallaca, Bollo, and Empanada ...
A staple in Colombian cuisine, arepas can be grilled, baked, fried, boiled or steamed, but actor Juan Pablo Espinosa says they're best when they're filled with cheese.
Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
This page was last edited on 26 November 2022, at 23:40 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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