Deliciosas arepas rellenas con solo patata, maicena y queso. Perfectas para celíacos. Sin gluten, sin TACC. ¡Prueba esta receta fácil y sabrosa ahora!
ONLY POTATO, CORNSTARCH, and CHEESE! | Stuffed Arepas (Gluten-free, TACC-free)
Don’t miss this unique way of enjoying potatoes, a delicious POTATO AND CORNSTARCH AREPAS. They are easy to prepare, very affordable, and absolutely delicious! For 6 arepas, you’ll need: 550g of peeled potatoes, 55g of cornstarch, salt, and melting cheese. These arepas are a must-try for any potato lover!
Prepare them for breakfast, as a snack, or even as a side dish for your meals. The combination of the creamy potatoes with the crispy cornstarch creates a delightful texture that will leave you craving more. Top them with melting cheese for an extra touch of flavor that will make them irresistible. Enjoy these potato arepas for a comforting and satisfying dish that will surely become a favorite in your recipe rotation.
Potato, Cornstarch, and Cheese Magic! | Stuffed Arepas (Gluten-free, TACC-free)
Hello everyone! Today I am going to prepare a very simple recipe with ingredients that we all have at home: some potato arepas stuffed with cheese, simply incredible. Although traditional arepas are made of corn, these arepas are a good alternative if you do not have pre-cooked corn flour, or if you simply want to consume potatoes in a different way. By the way, don’t miss my recipe for arepas prepared with cooked rice, I leave the recipe up here and in the description text. I encourage you right now to subscribe to my channel and turn on notifications. And let’s see how to prepare these potato arepas stuffed with cheese.
Start by cooking the potatoes with the skin on. This makes them less watery. Wash them well and place them in a saucepan with water that covers them, and cook them over medium heat until they are very tender and can be easily passed through. I don’t give exact time, since it depends on how big they are and the variety of potato used. When they can be easily passed through, put out the heat, throw them in water and let them cool enough to be able to touch them. When they don’t burn, remove the skin, which will come off easily by simply pulling on it. And mash the potatoes. I am going to use a potato masher, but you can mash them with a fork, being careful not to leave large pieces. They have to be well crushed. When you have mashed the potatoes, let.
Them cool completely, since they are more sticky when hot. Once the potatoes are cold, weigh them, since the amount of cornstarch, that is, corn starch to use depends on the weight of the peeled potatoes. Add approximately 10 grams per 100 grams of cooked and peeled potatoes. In my case it is almost 550 g of potatoes, a little less. You would need about 55 grams of starch, which by chance is practically what is missing until you reach 600 grams. Spread the potato a little and add the cornstarch. Add a pinch of salt. Mix with your hands until the cornstarch is perfectly incorporated, and then knead until you have a perfectly continuous dough. The texture of the dough will vary depending on the variety of potato used. There are potatoes.
That are sandier, looser, these in particular are very sticky, that is why the dough is so elastic, yours may be softer or a little less elastic. If you notice the dough is very watery, it may help to add a little more cornstarch, but just little. If you add a lot, the arepas will be dense and will be heavier to eat. It is best to add as little cornstarch as possible to allow you to handle the dough well. Divide the dough into portions of about 100 grams. With clean and lightly oiled hands, take the first portion and divide it into 2 halves. Form a disk with each half. To make it easier for you, you can do it on plastic wrap or a cut-up freezer bag. It will stick less than if you do it on your hands.
Grease it a little and spread the two discs. Leave them somewhat thin so that the arepa is not too thick. Now add the cheese you are going to use, leaving a free edge. I am going to use grated mozzarella, so I am going to add a little salt, since mozzarella is very mild in flavor. Put the second lid on and press the edges to seal. Give it a nice shape and place it on a greased plate or covered with kitchen film that is also lightly greased. When you have several arepas made, heat a frying pan over medium-high heat. I use position 6 of the 9 that my kitchen has. Add a little oil, I have tried to make them without oil, or with very little oil and unfortunately they stick. You need the pan to be sufficiently greased.
When the pan is hot, add the first arepas, and make sure they don’t stick. I shake the pan to make sure and if necessary I loosen them a little. Once you see that they have not stuck, cook them for about 5 minutes, until they are golden brown on the bottom. If necessary, lower the heat a little. Flip them over and do the same, making sure they don’t stick together. And let them brown on the other side as well. When they are ready, take them out to a plate covered with kitchen paper. You will see that they release all the oil they may have. And now you have them ready, see if it was easy. Serve them directly, but be careful as they burn quite a bit. When I open this one I’m getting burned. But look.
How they look on the inside. wonderful! Look what this melted cheese is, what a delicious thing. The good thing about these arepas is that you can also vary the fillings. I recommend that you make the ones that are going to be eaten right away, since they are at their best warm. And just for today, I’m going to eat a couple of warm arepas, and I hope you dare to prepare them at home. Greetings to all!
