4 Serves
98 Mins
In a large mixing bowl, combine the nixtamalized corn flour with warm water and a pinch of salt. Knead the mixture thoroughly until a smooth, soft dough forms that does not stick to your hands.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
MexicanVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
194 mg / 4,700 mgSodium
578 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Divide the dough into equal portions and shape them into round, flat discs about half an inch thick using your hands.
Heat a small amount of vegetable oil in a frying pan over medium heat.
Place the dough discs into the hot frying pan and cook for approximately 10 minutes per side, or until a golden-brown crust forms and the arepas sound hollow when tapped.
32
g42
g15
g
Swiss
Italian