Venezuelan Corn Cake filled with beans | Goya Spain

Name: Venezuelan Corn Cake filled with beans | Goya Spain
Ingredients: 4 slices of bacon finely chopped; 2 can of Black Beans in Sauce; 1 tablespoon of Ground cumin; 0.5 134 of Latin cheese; 2 cups of White Masarepa; 1 tablespoon salt; 2 tablespoons of Único Olive Oil; Set aside over medium-high heat, heat oil on a large roasting pan or nonstick skillet. Add the balls in batches, leaving spaces between each one.; Using the palm of your hand, flatten the balls to ½ centimeter thick. Cook, turning once, until golden brown on both sides and cooked through, about 7 minutes.; Repeat with the rest of the dough.; Once the arepas are browned on both sides, open them horizontally in the middle with a knife, without separating the ends. Divide the black bean and cheese felling between the arepas.

goya.es

In Venezuela, arepas, or mini round corncakes. They can be eaten plain, served with sauce, or stuffed with a variety of fillings.

View Original

Share this recipe:

Ingredients

4 slices of bacon finely chopped
2 can of Black Beans in Sauce
1 tablespoon of Ground cumin
0.5 134 of Latin cheese
2 cups of White Masarepa
1 tablespoon salt
2 tablespoons of Único Olive Oil
Set aside over medium-high heat, heat oil on a large roasting pan or nonstick skillet. Add the balls in batches, leaving spaces between each one.
Using the palm of your hand, flatten the balls to ½ centimeter thick. Cook, turning once, until golden brown on both sides and cooked through, about 7 minutes.
Repeat with the rest of the dough.
Once the arepas are browned on both sides, open them horizontally in the middle with a knife, without separating the ends. Divide the black bean and cheese felling between the arepas.