Arepa Tumbarrancho Zuliana
You are Venezuelan but now you live abroad, and you miss that Arepa Tumbarrancho they used to sell in your town.
Well if so, don't worry because this article is for you. Because we will tell you how to make an arepa tumbarrancho so you can remember the flavors of your homeland.
Some people confuse Arepas Tumbarrancho with Arepas Cabimeras, both are from Maracaibo or Zulia, but they are different.
Although the word "tumbarrancho" is used to describe fireworks (pyrotechnic explosives) of great power and noise, it makes little sense in relation to arepas. But the humor and ingenuity of Venezuelans, in this case of the Maracucho, has no limits.
The relation of the word with this preparation is the abundance of cabbage in the recipe, which produces a great amount of gases in the person who consumes it, causing an effect similar to the naturally exaggerated tumbarrancho of the Zoulians.
The name of this arepa is very difficult to pronounce and most people find it hard to repeat. This is not because the word is so long, but because the pronunciation of each letter is a headache for English speakers than ……
But don't let the name discourage you, prepare this delicious recipe.
What is an Arepa Tumbarrancho?
Tumbarrancho is an arepa that is prepared roasted and then fried with a mixture of wheat flour, egg and mustard, which makes it very crunchy. For the filling, mortadella, cheese and lots of cabbage are used as basic elements.
Other elements can be added to the filling, which depends on the taste of each person, such as chicken, meat, ham.
It gives you a Arepa con Queso?
Where is Arepa Tumbarrancho from?
This arepa is typical of the State of Zulia, an oil producing area par excellence in Venezuela. Its capital Maracaibo, together with the lake with the same name, are emblems of this western part of the country.
The maracuchos, as they are called to those born in Maracaibo, but that extends to all Zulians are characterized by the abundance of their meals. The fried foods are very common in many preparations. For this reason it is also known as arepas maracuchas tumbarrancho.
| Main ingredient | Arepa fried with abundant filling |
| Cooking method | Roasted and then fried overflowing |
| Main feature | Arepa with crunchy crust |
| Type | Typical |
| What to eat? | Mortadella or ham, cheese, cabbage, and sauces |
How to make Arepas Tumbarrancho?
The arepa tumbarrancho is a corn flour snack, it has a laborious but easy to make process. It starts with a roasted arepa that is then overflowed and fried in abundant oil, obtaining a crunchy piece. Then it is filled with various traditional ingredients.
Let's make it easy for you with this fabulous recipe from Sálome Cocina. We invite you to her youtube channel here.
Venezuelan Arepa Tumbarrancho Recipe
Ingredients
Ingredients for the dough
- 2 cups Precooked corn flour
- 2 cups Water
- 1 pinch salt
Ingredients for the rebosado
- 2 unit Eggs
- 1/2 cups Wheat Flour
- 1/4 glass Liquid milk or water
- 2 cda Prepared mustard
- 1/2 cda salt
Instructions
Preparation of the arepas
- First we have to make the roasted arepas, which will then be battered and fried. For this we will use the recipe for traditional Venezuelan arepas with corn flour.
- In a bowl suitable for kneading, add the water and salt. Stir until dissolved. Then gradually add the corn flour and stir to mix so that no lumps are formed. Add the rest of the flour repeating the process.
- Once all the ingredients are mixed, we can let it rest for a few minutes, so we can test the level of absorption of the flour. Then check its consistency and if necessary add more water or flour.
- Start kneading until the dough is smooth and consistent and does not stick. We begin to form balls with the portions that we separated and with our hands we begin to give circular movements and pressure to flatten.
- Roast the arepas in a budare or frying pan for about 6 or 7 minutes per side. Remember that later they will be fried in oil.
- After cooking the arepas in the pan, we grill the mortadella slices to cook on both sides so they are well toasted.
Overflow preparation
- In a bowl place the egg, beat it and add a little salt. Then add the milk and the mustard, stir and add the flour little by little until it is well mixed.
- Once the arepas are ready and the batter mixture is ready, we proceed. Open the arepas and fill with mortadella, one slice for each arepa. We pass the arepas through the batter mixture and put them to fry.
- To fry we use a pot or frying pan with plenty of oil, fry for a few minutes on each side and remove by placing on absorbent paper to remove excess oil.
- Now we give the final touch to the arepas with the filling. We open the arepas again, add the cheese, cabbage and the shredded meat. Then we complement with the sauces of our preference and any other ingredient we like.
Video
Historia de la Arepa Tumbarrancho
The following source has been used as a basis for this text: http://tureporte.com/tostadas-hermanos-lopez-la-basilica-del-tumbarrancho-frente-al-club-bella-vista/
In Venezuela, arepas are like tribal culinary brands that distinguish and give pride to each region or municipality, provoking disputes if someone dares to claim that their arepas are better than those of others.
what are arepas?
For the inhabitants of Maracaibo, the supreme patron of tortillas is the succulent 'Tumbarrancho', whose most popular temple for more than 60 years has been the Tostadas Hermanos López kiosk, in front of the Bella Vista Club, on 72nd Street.
This impressive carbohydrate bomb represents our fried food-loving nation, whose origins are lost in the mists of time, but the version that survives in the oral tradition of downtown Maracaibo states that it was born after World War II, near the municipal market on Comercio Street, very close to the current Lía Bermúdez Museum.
"The greasy creation covered in a crunchy batter, made with wheat flour, egg and mustard, and stuffed with mortadella, cheese and lots of cabbage, would have been born from the ingenuity of Italian immigrants who recycled the previous day's leftover arepas with one of their cheapest cold cuts and other ingredients equally cheap and abundant in the sector."
The result of this undisputed pioneer of fusion cuisine is a succulent and easily accessible product that fills the stomach and energizes the waiters who spend the day carrying suitcases and lattes through the streets of the Malecón.
The name of our popular arepa may not be as charming as that of the "Reina Pepiada" of Caracas (named after Venezuela's first Miss World, Susana Duijm (1955)), but it demonstrates the Zuliano's characteristic sense of humor, comparing the flatulence of the Tumbarrancho cabbage to the thunderous firecrackers of Christmas past.
You can continue watching Venezuelan arepas or go to quearepas.com
If you want to know other articles similar to Arepa Tumbarrancho Zuliana you can visit the category venezolanas.
