Arepa Aguita e Sapo Original Recipe
Arepas Maracuchas, Arepas Cabimeras, Arepas Tumbarrancho
Welcome food lovers! Are you ready to try the best arepa you've ever tasted in your life? Allow me to introduce you to the famous "Arepas Aguita de Sapo". With their soft and tender dough and a juicy and delicious filling, these arepas are the perfect dish for any time of day. Get ready to delight your taste buds with the authentic flavors of Venezuelan cuisine. Ready to give them a try? You won't regret it!
They call it "Aguita de Sapo", "Aguita e Sapo", "Agua e Sapo", so you can see that this is Maracaibo, this is Zulia. A Venezuelan region full of flavor and passion for its customs and values. Here you will find the recipe step by step and with all the details of this fabulous Arepa Aguita de Sapo. With all the necessary tips to make it as if you were in Maracaibo in the most traditional way.
The state of Zulia is a land specializing in abundant and very exotic food, which fills locals and strangers with flavor, visitors who feel at home with all the attention received. But it is also the cradle of witty names for its food, such as the "Tumbarrancho" arepas.
The Aguita e Sapo has nothing to do with any animal such as a toad, so you can eat it with peace of mind that you will not find anything strange, the composition of the filling is pork leg and fried cheese.
We recommend you to make the recipe of Arepas Cabimeras
Remember that you can find everything about Arepas at QuéArepas
What is an Arepa Aguita de Sapo maracucha?
It is a recipe that is prepared based on baked pork leg and where its juice or sauce is the "Aguita de Sapo". The arepas are first cooked roasted in a placha or budare, then divided in two parts and fried with abundant oil. The arepa is formed with shredded or shredded pork leg, fried semi-hard cheese and lots of aguita e sapo or pork leg sauce.
Which Arepas do you prefer Venezuelan Arepas or Colombian Arepas?
Arepa Agüita de Sapo ingredients
The ingredients of these arepas that serve as filling are pork leg and cheese. The pork leg is crumbled and the cheese is fried, over both a lot of sauce.
Main ingredient | Pork leg and fried cheese |
Cooking method | Roasted and then fried |
Main feature | La salsa Aguita e sapo |
Type | Traditional |
Where are they from? | Maracaibo - Venezuela |
How to make Arepas de Agüita e Sapo?
Although the preparation of the pork leg is somewhat laborious and may seem difficult, the truth is that it is very simple. The pernil is seasoned, baked, then the sauce is separated from the pernil and the pernil is crumbled. The arepas are cooked roasted and then ferilized, as well as the semi-hard cheese cut in squares.
But don't worry, with this recipe from ScarlettMiau on her youtube channel, the step by step of what to do and how to do it is all detailed. We invite you to watch this exquisite recipe below.
Arepa Aguita de Sapo Recipe
Ingredients
To bake the pork leg
- 600 gr To bake the pork leg
- 1 unit Medium onion
- 3 unit Sprigs of chives
- 6 unit Garlic
- 50 gr Panela or papelón
- 2 tbsp Soy sauce
- 2 tbsp Worcestershire sauce
- 1 unit Pinch of different spices
- 2 tbsp Ginger sauce
- 1 tbsp Salt
For the arepa dough
- 3 cups Precooked corn flour
- 3 cups Warm water
- 1 unit Pinch of salt
For cheese
- 250 gr Semi-hard white cheese
Instructions
Preparing the pork leg
- All the ingredients we have to prepare the pernil sauce are placed in a blender with some water. Blend until it forms a thick mixture without lumps.Then add the Worcestershire sauce, papelón, soy sauce and ginger sauce. Then add the spices and integrate.
- Once the pork leg is selected, place it in a baking pan. Add salt to taste all over the pork leg.
- Now we bathe the penirl in the sauce, open holes in several parts of the pork leg for a better absorption of the mixture.Cover the pork leg completely with aluminum foil and place it in the oven at medium heat for approximately 1 hour and 30 minutes.
- Remove the pork leg from the oven and let it rest.
- Separate the sauce with a spoon and place it in another container to be used in the assembly of the arepas.Crumble the pork leg and place it in a container.
- The separated pork leg in the sauce and the shredded meat, ready to assemble the arepas.
Preparation of the arepa
- Place the three cups of water in a bowl, add a touch of salt and stir. Gradually add the corn flour, continue stirring to avoid lumps in the dough. Now we knead with our hands until we obtain a smooth consistency that does not stick.Divide into equal portions, make balls with them and then shape the arepas, flattening gently with both hands with circular movements and moistened hands.
- Place a griddle or budare over medium-high heat and cook on both sides for a few minutes. Once ready, let stand for a few minutes and then open the arepas completely, leaving it in two parts.
- Each part of the arepa will be a base and a top of the aguita de sapo.
- Now in abundant oil over medium-high heat we fry the arepa halves.
Preparing the cheese
- The cheese should be cut into square or circular pieces proportional to the size of the arepas. Its thickness should be at least half a centimeter.In the same oil of the arepas fry the pieces of cheese. It must be semi hard and not simple.
Assembling the Arepas Aguita de Sapo
- The first step is to place a base of the "aguita de sapo", juice or sauce from the pork leg on the plate where we are going to serve the arepas.
- Then we place a part of the arepa as the base of the assembly. We add more sauce.
- Add the pork leg to each base and then another little bit of sauce.
- Now it is the turn of the cheese which we place on top of the pork leg.
- Finally, cover with the other part of the arepa to cover the filling.
- Serve the arepas and eat and enjoy this delicacy.
Video
Arepa Aguita e Sapo: best tips
If you want your arepas de aguita de sapo to be like the original ones, with a lot of flavor that everyone will like, you have to take into account these recommendations.
- Las arepas: After grilling the arepas you have to fry them, you have to use abundant oil and dip them when the oil is very hot. They should be very toasted and crunchy.
- El queso: This should be semi-hard and not plain so that it can be fried and does not melt completely. Its thickness should be close to one centimeter and its size should be similar to that of an arepa..
- El pernil: Last, but most important is the pork leg. Place the sauce over the whole of it, making holes for it to penetrate and absorb more flavor. When baking it should have enough juice or sauce to place on the arepa..
It gives you a Arepa con Queso?
If you want to know other articles similar to Arepa Aguita e Sapo Original Recipe you can visit the category venezolanas.