#comida tipica

made mini arepas

I've had a lot of trouble with dough anything in the past but these were surprisingly easy, not sure if it was the corn flour or if I've unconsciously picked up Dough Skills. basically even parts flour and water, plus a little oil and whatever seasoning you want. I used a little adobo and I MEANT to put a packet of powdered chicken broth but i forgot lol. I don't think salt is chemically necessary. You let it sit for a bit before you shape the dough and again before you fry the raw arepas

It's probably better to used shaved cheese but i used cubed bc i had a block of mozzarella chillin in the fridge and also that's how i remember my grandma doing it. But i cut the cheese too big and had to make the dough balls bigger to compensate, as such the cheese was not evenly distributed

They came out good; crispy crust and moist interior. Could probably be made flaky with the use of lard instead of vegetable oil. For presentation purposes, I think some parsley would look nice, but this was made for going directly into my mouth, so I wouldn't bother lol. In the future, I'd like to mix in some finely chopped canned corn for sweetness

Sriracha mayo is as untraditional as it gets for toppings, but the mild spicy + corn flavor reminded me of "enchiladas" (not what you're probably thinking of, but rather a kind of bagged snack that you get from Nicaraguan convenience stores). Very nostalgic since I haven't had enchiladas since I left Miami some years ago