Today we are going to prepare some easy and delicious Colombian arepas, known as chorreadas arepas.
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Chorreadas arepas are a kind of pancakes prepared with yellow corn flour and wheat flour; the truth is that I was not sure what to call this recipe, since I thought that the name of chorreadas arepas was not very attractive and at home they are "arepas de mi mami", so it was quite a dilemma and I finally decided to give it the name with which I have known this delicious recipe all my life.
Here we show you how to make some easy and delicious chorreadas arepas, how to preserve the mixture and how to preserve the arepas after preparing them so that they last longer.
If you want to go to a specific point in this Colombian recipe for chorreadas arepas, here are the times
00: 00.00 Greeting and presentation of the recipe
00: 32.89 Ingredients to make drizzled arepas
00: 54.02 How to make chorreadas arepas
02: 54.52 This is the consistency of the mixture for squirted arepas
03: 03.26 Temperature to grill drizzled arepas
03: 25.76 How to shape the squirted arepas
03: 51.18 How to eat dripped arepas
03: 57.66 With what to accompany the drizzled arepas
04: 06.49 How to store the mixture and how long the mixture lasts to make drizzled arepas
04: 24.61 How to preserve drizzled arepas after roasting
The chorreadas arepas are a kind of pancakes prepared with yellow corn flour and wheat flour, ideal to serve for breakfast, snack or dinner; you choose the moment to enjoy them !!!
Ingredients for 9, or 10 drizzled arepas
1 measure * yellow cornmeal (90 g)
2 measures wheat flour (150g)
3 teaspoons sugar (25 - 30g)
2 pinches of salt
1 teaspoon baking powder (? 5g)
3 teaspoons oil (sunflower, mild olive, or coconut)
1 large egg
250 ml milk
Oil or butter to grill the arepas
* One measure = 1 Glass of yogurt
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