Gluten-free Monday: Arepa Tacos

I was looking for a quick lunch today, and I couldn’t decide between arepas and tacos . . . .  And then it came to me!  Arepa Tacos!   (AKA the spicy, gluten-free pasty)

Following the general recipe for Arepa dough—1 cup Masa corn flour, 1 cup water, 1 tablespoon olive oil—I prepared enough dough for two stuffed arepas.  I had pre-prepared taco meat in the fridge already.  I made two half arepas, put about half a cup of taco meat in the middle of one, covered it with a second arepa and then sealed the edges.  Repeat with the other half of the dough.

In the meantime, heat a pan on medium with a few tablespoons of olive oil or butter.  When the pan is hot, place both arepas in the pan, gently.  Cook at least five minutes on both sides.  (I cooked them a bit longer because even though the meat was pre-cooked, it was cold out of the fridge.)

Remove from pan and plate.  Allow to cool (both inside and outside are hot!) for five minutes.

Eat and enjoy!!!!  Yum!!!!

(No pics because I was too hungry to be patient and it looks just like the other arepa pics except the insides are taco meat.  Really.)

About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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