|okay, so I should have photo’d them in a smaller bowl..|
Arepas (serves 2)
1 cup pozole (soaked overnight in boiling water)
1 tbs mild-tasting oil of your choice
1 tsp salt
1. drain and rinse the hominy and p;ace in a pressure cooker covered by at least an inch of water. Bring up to pressure and cook for 40 minutes. Rinse the pressure cooker under cold water to relieve the pressure then open and check how it’s cooking. For regular hominy you will probably need another 40 minutes. For the smaller yellow-corn type, it’s probably enough.
2. Drain and place in a food processor, reserving a half-cup of the cooking liquid from the pot.
3. Add the oil and salt and process until smooth, adding a little of the water as you go to create a thick, kneed-able dough.
4. Shape the dough into small cakes about 10 cm in diameter and 1cm thick. place on a sheet of greaseproof paper on a tray, placing another sheet on top of them and pressing down gently to seal the dough between the two sheets. If you’re not planning to eat them immediately you can now place them in the fridge where they will keep for a day or two.
5. When ready to cook the Arepas heat a heavy-bottomed non-stick frying pan with another teaspoon of oil. When hot, place as many of the pancakes gently onto the surface taking care not to over-crowd the pan as you want to be able to move them about a little and flip them comfortably.
6. Cook for a couple of minutes on either side until golden. If you’re making a large batch store on a warm tray in the oven on low-heat to keep warm until serving.
|a proper brunch-shot|
We served these for a brunch with south-western baked beans, seitan-bacon and topped with vegan sour cream, but I would hazard a guess they would also be good with chocolate sauce and toasted pecans..one for next time..