**2 cups of masa harina (corn flour),
**salt (I used a fairly liberal pinch),
**3ish tablespoons of olive oil
(My olive oil was cold so I was fishing it out of the bottle in globs using a metal shishkabob skewer. There’s some good vegan recycling going on at my house!)
*** 1 and three-fourths cups of water.
The recipe said to mix the masa, salt, and oil well, which I did with a fork much liking pie dough. I first took the fork and fluffed up the masa and salt and then dribbled the olive oil in and continue to fluff, which made little balls of dough.
I ate my lovely arepas left over instantaneous vegan “chili“, which originally was composed of
1/2 a jar of the Mild Full Circle Salsa
1 drained can of black beans
1 can of corn
1 can of diced tomatoes (14oz)
and some Adobo seasoning.
The arepas were fantastic broken up in the chili, sort of like tamales, all lovely and corny. (Ok this is the point where I admit that I am a Southerner, raised on grits, cornbread, cornmeal-dusted fried okra, corn-on-the cob, creamed corn, hush puppies, ….. I am starting to sound like Bubba and Forrest, the point is I REALLY LIKE CORN. These arepas meet some primal digestive Southern need of mine. I also love Mexican food but have given up on getting vegan food in restaurants.
