Kay, would you like an all-cornmeal recipe for blankies? Rollable, handleable, bakes easily on silpats....
PC, I would love one! I made some with cornbread that were decent, but don't reheat well. I like to make a batch on the weekend and take them to work during the week.
OK. Start by going out to your local Latin American grocery, and look for gold Masarepa. This is a type of finely-ground, pre-cooked cornmeal that's essential to the recipe. If you can't find it, you won't be able to make the blankies. Doñarepa Extra Fina is a very good brand from Colombia that I know is exported to the US.
ETA - if you find Doñarepa, you'll actually find a very similar recipe printed on the bag, in both Spanish and English!
1 C Masarepa
1 C Warm milk (or water; milk is better)
1 Tsp Butter
pinch of salt
About 1/4 lb queso fresco, ricotta, or drained cottage cheese, crumbled.
* optional * some finely chopped green onions.
1. Put the masarepa in a bowl, and slowly, stirring often, add the warm milk. Once it's completely blended, add the butter and salt. Knead until you've got a soft dough. You can't overwork the masa, so don't worry about that.
2. Let it rest for 5-10 minutes (this softens the cornmeal and makes for a better adhesion of the dough)
3. Add the egg and cheese and knead until well combined. The dough should be soft, but stiff enough to form into shapes.
4. Shape the blankies, and roll the piggies into them.
Now, traditionally what you've done is stuffed an arepa with a sausage; if you want to continue to be traditional, you cook these on a lightly oiled griddle of some sort (very traditionally, a hot unglazed clay tablet). You can also fry them in shallow oil until the masa crisps up and turns an appealing golden colour.
With the cheese in the dough, these reheat beautifully.
Edited by Panaderia Canadiense, 01 April 2012 - 06:35 AM.