[ESP/ENG] 🤗💞Mi familia adoptiva brasileña comiendo Arepas + Receta.🤗💞

En una olla a fuego medio coloca la mantequilla, luego de derretida añadimos la cebolla, ají y los dientes de ajo ya cortados, cuando la cebolla esté cristalizada, colocas los temperos la sal, pimienta, onoto y los de tu preferencia, mezclas muy bien y añades la carne cuando ya no tenga aspecto rojizo colocas la pasta de tomate, una cucharada pequeña de azúcar y si prefieres más temperos, un poco de orégano al gusto y dejas por 10 minutos y listo!

Es recomendable hacer el relleno primero ya que luego de que tu arepa está lista, solo la abres hecha mantequilla al gusto, su relleno y buen provecho!

Mi familia adoptiva dice que si es así pueden vivir en Venezuela 100% aprobada.

Greetings dear friends of #Hivefood I tell you that today in the supermarket I found Harina pan! and I was happy because as you know in my country we have the habit of eating the popular Arepa and although I have already almost four years here in Brazil is not common to have the own flour bread. I resolved to buy it, it is a bit expensive but when you are already eating and enjoying this delicacy your palate thanks you and your mind forgets the price you paid to get it (laughs).

Another one is that in the house where I am practically adopted they don't know what arepa is and they want to try it, I told them that they are more or less like a salgado but made of corn flour, not satisfied with that they waited anxiously for this day, today is the day they shouted (laughs), the day to eat Venezuelan arepa.

I was telling you that Venezuelans and Colombians dispute where the arepa comes from, for me from Venezuela, of course! but after so much research I found a video that explains better and in detail. "The girl explains that the gastronomic phenomenon of the modern arepa belongs to Venezuela, it was invented and developed in Venezuela, in the year 1954 was that the precooked flour was created for mass use by the engineer Luis Caballero Mejías, the flour was called (La arepera) and in the 60's a Venezuelan company called Polar bought the patent and gave it the name of Pan flour.

There are many people who prepare the dough in a different way, I will give you the grandmother's recipe, the first thing is to have the ingredients at hand.

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We start

Put two cups of bread flour in a bowl, a pinch of salt to taste, mix and then two and a half cups of water, knead until it has a moldable consistency like plasticine, with your palms you give it a rounded shape. When I make it fried I usually make a hole in the middle when it is roasted. After that you must have a frying pan or a small pot with oil to fry it, generally enough to submerge it, when you see that it is golden brown, it is ready!

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Preparation:

In a pot over medium heat place the butter, after melted add the onion, chili and garlic cloves already cut, when the onion is crystallized, place the temperos the salt, pepper, onoto and those of your preference, mix well and add the meat when it no longer has a reddish appearance place the tomato paste, a small spoonful of sugar and if you prefer more temperos, a little oregano to taste and leave for 10 minutes and ready!

It is advisable to make the filling first because after your arepa is ready, you just open it, add butter to taste, your filling and bon appetit!

My adoptive family says that if so they can live in Venezuela 100% approved.

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