Stuffed Cornbread: Arepas

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I'm Venezuelan and this recipe does not work like this. You MUST get the corn flour from Venezuela which is precooked already. It makes all the difference in the world. You stuff them with cheese, ham and cheese, all sorts of things but you have to knit the dough and def. put more liquid. When cooking, it's just with a tiny bit of oil removing the excess with a paper towel just to make the outside a bit crispy and then to the oven.

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A 1 to 1 ratio of flour to water did not work. It ended up in a watery mess.

Instead, I followed the flour tortilla recipe on the back of my harina preparada which called for 2 cups of flour and only 1/2 cup of warm water. This worked great and made a great dough which made great biscuits (arepas.

I didn't understand why the recipe says not to brown the arepas when you are cooking them in the oil. I let them cook until they got a little brown and it didn't hurt anything in the end. However, I have yet to make one that is hollow inside. Instead, they've been turing out like biscuits.

I put the pulled beef I made from the recipe from the same show in between the havles and made great sandwiches.