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https://www.youtube.com/watch?v=TnhPoMkJDOU

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La esquina del sabor
El Penol
Paisa

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2 1/2 cups lukewarm water

1 teaspoon salt

2 cups pre-cooked white corn meal (such as P.A.N.®)

1/4 cup vegetable oil, or as neede

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1. Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.

2. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.

3. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

4. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

5. Ready in 20 min

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Arepas are corn meal pockets made in different sizes and thickness. This typical food can be baked, fried or grilled.  The arepa is from Colombian. The arepa was made by the people of Colombia and Venezuela.  

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Arepas are corn meal pockets made in different sizes and thickness. This typical food can be baked, fried or grilled.  The arepa is from Colombian. The arepa was made by the people of Colombia and Venezuela.  