Ripe Plantain Arepas (Arepas de Plátano Maduro)

Name: Ripe Plantain Arepas (Arepas de Plátano Maduro)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 to 6 medium sized arepas
Ingredients: 2 ripe plantains; 1 cup precooked corn flour; 1 cup milk 250 ml; 2 tablespoons melted butter; a pinch of salt; 2 tablespoons oil for the budare or cooking pan; 300 g. fresh white cheese: preferably Guayanés or queso de mano; Butter to taste

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
5 to 6 medium sized arepas
Course
Side Dish, Breakfast, Snacks, Lunch, Brunch
Cuisine
South American, American, Venezuelan, Colombian

Ripe Plantain Arepas (Arepas de Plátano Maduro)

Iris Warren

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Recipe for ripe plantain arepas or arepas de plátano maduro, made with sweet ripe plantains, precooked corn flour, milk, and butter.

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Ingredients

Servings

For the ripe plantain arepa dough:

2 ripe plantains 200 g.
1 cup precooked corn flour 145 g.
1 cup milk 250 ml
2 tablespoons melted butter
a pinch of salt
2 tablespoons oil for the budare or cooking pan

For the cheese filling:

300 g. fresh white cheese: preferably Guayanés or queso de mano You can use mozzarella as a substitute
Butter to taste

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Instructions

For the ripe plantain arepa dough:

Wash the ripe plantains well. Cut off a centimeter from each end, use a sharp knife to make a cut or line lengthwise in the plantain skin, but do not peel them. You should only make a light cut to make cooking easier.
Place the plantains in the microwave on the “Cooking” function, for approximately six minutes. Stop cooking after three minutes, turn them with tongs so they cook evenly and continue until reaching six minutes. Remove the plantains from the microwave and let them cool down for about five minutes.
If you do not have a microwave, you can cook them in boiling water. Likewise, cut off the tips or ends of each plantain. They can be cooked whole or cut in half, but with the peel or skin left on. Put them in a pot with plenty of water and bring to a boil, cook for about 15-20 minutes or until they are soft and fully cooked inside.
While the cooked plantains are still warm (but not too hot), carefully remove the peel and cut them in half crosswise. Remove the veins and seeds.
Next, mash them using a potato masher or a fork until you have a puree.
Place the puree in a bowl and mix in the milk. Knead with your hands until you obtain a soft and sticky dough. Then slowly add the pre-cooked corn flour little by little.
Continue kneading until you obtain a completely smooth dough.
Separate the dough into ~5-6 portions of similar size.
Form each portion into a ball, very round, and then carefully flatten each one between the palms of your hands until you have a thick round patty.
Place a skillet (or budare pan) on the stove over medium heat. Distribute the oil all over the surface and when it is hot, place the arepas on the hot pan. Cook them for approximately 5 minutes on each side.
Remove the ripe plantain arepas from the pan. Make an incision on the side of each arepa with a sharp knife, and fill it with a teaspoon of butter and slices of cheese to taste. Serve these arepas with a cup of good coffee, and enjoy.