What a wonderful memory! A dreamy morning was one where we would wake up to the aroma of my mom’s fried anise arepas… She knew better than anyone my weakness for sweets and that I could compete with my brother to see who could eat more. And here I’ll share a secret with you: if you pair them with a touch of Chipinque Jalapeño Sauce, the combination of sweet and spicy will blow you away.
TIME: 30 minutes YIELD: 6 servings
INGREDIENTS:
- 1 cup cornmeal
- 1 cup water
- 1 tablespoon sugar
- ½ tablespoon anise seeds
- ¼ tablespoon salt
- Oil (as needed)
- Chipinque Jalapeño Sauce (to taste)
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INSTRUCTIONS:
- Place the cornmeal in a bowl, add the anise seeds, and mix them with your hands so the seeds are distributed evenly.
- Pour the water into a bowl or measuring cup, and add the salt and sugar. Stir until they dissolve.
- Slowly add the water mixture to the cornmeal and begin kneading it with your hands.
- Once the dough is ready, let it rest for a minute while you prepare for the next step. The dough is ready when it has a texture similar to modeling clay but is firm and doesn’t crack.
- Form your arepas into your desired diameter and poke a hole in the center before frying them—this will give them an extra crunchy touch.
- Fry them in a medium-deep pan until they turn a brown/golden color on both sides. Use enough oil to completely cover the arepas when you place them in the pan.
- Place them on paper towels to remove any excess oil.
- Serve them hot with white cheese (and a little butter if you like).