I recently bought a huge thing of corn flour. I needed to use some for a gluten-free recipe and was left with a ton. Since I don’t like things sitting around the pantry too long, I looked into how to use a whole bunch of this Masa flour. I thought tamales but didn’t feel like putting in that much effort. Then I came across this recipe from “That Pain in the A** Vegan” that seemed much more doable. The corn flour dough was soft and light. I wanted to keep squeezing it in my hands… which worked out well since I had to attempt to form thin discs to pan fry. As I fried these little wonders up and nibbled off many bites, I realized that I had made arepas, pillowy, soft arepas.
And I piled on the deliciousness, turning over the lentils I had in the freezer for many months. I also made tofu sour cream.
I’m very happy these will be my lunch for the next few days.
Now I know what I’ll be using the rest of my masa flour for. Arepa!