For over a week, my home has been in a heightened state of readiness.
Of waiting. Of antici…
And then, last Saturday, I undertook a grand working.
I made arepas.
I first had arepas at Caracas, a Venezuelan restaurant in the East Village in NYC. They also have a Brooklyn location, which is mostly the same except for their Rum Bar (!).
Arepas are great because like all good food-delivery foods, the arepa itself is delicious, as is the contents.
Thanks to a tip from Tobias Buckell, I found the right base materials:
and so began #ArepaWatch
Once the dough had been smooshed down into cooking shape, it was time to get cooking:
Once they get cooking, they look like:
And when they’re fried, you toss them in the oven for a bit more love to cook them all the way through (if one is making the thicker Venezuelan varietal, which I was.)
When they’re all cooked, you cut them open and add the delicious filling. I went with pulled pork, black beans, cheese, and fried plantains.
THIS WAS A TRIUMPH. I’M MAKING A NOTE HERE: