And so I've had a serious craving for it ever since.
Problem is, I haven't been able to find it! Upon furthering questioning, I discovered that this tasty treat seems to be a regional thing, more popular in the mountain towns of Jarabacoa and Constanza than in my home-sweet-Santiago. So with a serious craving and no arepas to be found, what was a girl to do? Tie on the apron strings and make it myself, of course.
I found the original recpipe at El Fogoncito, but changed it around a little to suit my needs.
So first let's start with the ingredients:
- 1 pound of corn meal. (1 libra de harina de maíz)
- 1 standard-size can of evaporated milk (1 lata de leche evaporada)
- 1/2- 1 cup raisins (1/2- 1 taza pasas) to your liking. These can be omitted if you hate raisins, but I would a bit more sugar in that case. Also, the traditional recipe is made with regular raisins, but I sprung for the fancy golden ones)
- 1 teaspoon vanilla (1 cucharadita de vainilla)
- 1 tablespoon butter (1 cucharada de mantequilla)
- 1 standard-size can of coconut milk (1 lata de leche de coco)
- 3/4 cup brown sugar (3/4 taza de azúcar moreno)
- 1 teaspoon cinnamon (1 cucharadita de canela)
- 1/2 teaspoon salt (1/2 cucharadita de sal)
2. Next, In a large bowl, stir together the corn meal, evaporated milk, vanilla, raisins, and cinnamon and let sit.
(another important note is that this recipe is super forgiving. I don't have a measuring cup or real teaspoons or tablespoons, so all measurements were approximate. It still turned out great!!)