The burgundy color identifies the Venezuelan sport teams. The passion for the football, for instance, and the dreams of overcoming obstacles, as well as the dream of ever participating at the world cup have made us laugh, sing and specially has brought us together in one team, one country, one flag across the world.
Putting together the passion for the arepa and sports, brings us the burgundy arepas. One of the many ways in which we can see the star of our tables. Changing the water for beet juice, we will transform the original White color of the dough and the beet flavor will give it a particular sweetness. Instead of grilled, we fry it and instead of making it big, we keep it small, to serve it with dips or small portions of our typical preparations.
Ingredients
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1 kg. of Pre-cooked Corn Flour |
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250 gr. of Beets |
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1 lt. Water |
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A pinch Salt |
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1 lt. of Oil for frying |
Utensils
| Blender |
| Bowl |
| Frying pan |
| Spoon |
| Paper towels |
Preparation
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In a blender beets and water are processed. (If previously boiled beets, the result will be darker).
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In a bowl pour the liquefied beets, and add salt. Once diluted incorporate precooked corn flour and with continuous movements knead until a homogeneous compound. Let stand for 3 – 5 minutes. The dough will harden a bit so you should rehydrate, kneading vigorously to regain its soft and pliable texture.
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With the help of a scale, divide the dough into balls of about 30 – 40 grams and crush until the shape of a thick disc that will change depending on the taste of each.
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In a pan with hot oil and medium-high heat, fry until completely sealed.
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Place on paper towels to remove excess oil.
