Yummy, those arepas were great on you and you have made a good combination. Andean arepas are very versatile and have the great advantage that they can even be eaten cold, which is not the case with the traditional arepa. Usually in western Venezuela they are filled with yellow cheese and are delicious, combining with almost any meal. Thank you for making and sharing one of the best known Venezuelan recipes. Greetings.
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I didn't know they can be eaten cold, I saw recipes where it's combined with broth based meal. If I can find cornmeal,I'll try making better arepas. So, how do you know if the inside of arepa is cooked? do you use toothpick to check or just wait until it's slightly burned?
Hello @macchiata , when I say that they can be eaten cold, it is at room temperature, not from the fridge. You will be able to know that the interior is already cooked, when you take it in your hands, and with your fingers you sound it like a small drum, if the sound is like a hole, it is ready, although this technique is learned. . with practice. The other technique that you propose to use a toothpick could also help you to know if it is cooked inside (in Andean arepas, not in traditional ones). Generally, when making the Andean arepas and traditional arepas, we use the ear, the noise, to know if they are already cooked inside. I look forward to seeing your post on traditional arepas when you get the cornmeal. Greetings.