Arepas with Creme Fraiche and Caviar
- Level: Easy
- Total: 1 hr 10 min
- Active: 1 hr 10 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr 10 min
- Active: 1 hr 10 min
- Yield: 8 servings
Ingredients
2 1/2 cups warm water
1 teaspoon kosher salt
2 cups cooked white cornmeal (masarepa)
8 tablespoons lard (can substitute vegetable oil if desired)
1 cup creme fraiche
2 hard-cooked large eggs, peeled and finely chopped
1/2 cup minced chives
1/2 cup minced shallot
2 ounces caviar
Directions
- Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
- In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
- Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.
