Hello Friends of Steemit! To start the interesting content that I am going to show you, I have decided to start with the most important food in the entire diet of the American continent and you will see very often in my post, recipes, research or in my speeches, MAIZE ( Zea Mays).
El Maiz is a pre-Hispanic and ancestral cereal, which the aboriginal natives called the food of the Gods, that after Columbus took him to Europe on his return trips, they were able to get the most out of it so much so that it is one of the Europe's largest consumer products (animal consumption) is that the corn after its "discovery" has not left the tropics.
AREPA OF PREHEATED CORN
Ingredients:
1 Cup of precooked cornmeal
½ cup of water · salt to taste
Preparation:
1- In a container join the flour and salt. The water is added little by little while mixing with the hand.
2- Knead well until a smooth and homogeneous dough is obtained.
3- Let it rest for three (3) minutes.
4- They are separated into portions according to the size required and they are made into balls that are smoothed and crushed in a circular motion until they obtain the disc shape with the desired thickness.
Note: Cooking can be done roasted, grilled, fried, baked or parboiled.
PINEAPPLE MAIZE AREPAS
Ingredients:
½ kg of piled corn
Water
Salt
Preparation of the dough:
1- The corn grains are chosen removing all the impurities and the damaged grains it may have.
2 - The grains are washed several times under plenty of water until it comes out transparent, they drain.
3- In a pot with plenty of water, cook the corn over high heat for one (1) hour and let it rest until the next day.
4- Drain the corn and grind it in a corn mill.
5- Once this dough is obtained, add a little water and salt until it is a compact and smooth mixture.
Preparation of arepas:
1- They are separated into portions according to the required size and they are made into balls that are smoothed and crushed in a circular motion until they obtain the large disk shape of approximately ten (10) centimeters and a thickness of two (2) centimeters.
2 - Cook first over medium heat in a budare until they begin to brown and then finish cooking on the grill or in the oven.
DOUGH EMPANADAS:
Ingredients:
Cup of precooked cornmeal
½ cup of water · salt to taste
Preparation:
1- In a container join the flour and salt. The water is added little by little while mixing with the hand.
2- Knead well until a smooth and homogeneous dough is obtained.
3- Let it rest for three (3) minutes.
Preparation of Empanada:
1- Once the dough is ready on a flat surface, a piece of plastic paper of rectangular size is spread on which dough balls are placed according to the required size that will be flattened by hand until a very thin circle.
2 - Once extended add the filling in the center of the dough and fold the paper and dough together in half, covering the filling and matching the edges to form a semis circle, which will be cut to give the shape Semi moon characteristic of empanada.
3- Fry in plenty of hot oil, until golden brown
CACHAPAS:
Ingredients:
Tender hojalos shelled
½ cup of milk (if necessary)
Salt and sugar to taste
Oil
Preparation:
1- The grains must be ground or liquefied, mixed with salt and sugar, and a little milk if necessary.
2- With a ladle take a portion of the dough and place it on a hot and oiled budare, and give it a thin disk shape, and cook on the sides until browning.
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Greetings .