Arepas
Warm, pillowy cornmeal cakes that form the foundation for endless savory fillings. Fill them with your choice of proteins, vegetables, and sauces for a versatile meal that adapts to any cuisine or dietary preference.
Ingredients
Method
In a mixing bowl, combine cornmeal and salt. Slowly add warm broth while stirring with a wooden spoon until a thick, moistdough forms (similar to mashed potato consistency). Let rest for 5 minutes.
Divide dough into 4 equal portions. Wet your hands and gently shape each portion into a flat disk about 3 inches wide and 0.75 inches thick, smoothing the edges.
Heat butter in a cast iron skillet or griddle over medium-high heat. When foaming, carefully place arepas on the hot surface.
Fry arepas for 4–5 minutes per side until golden brown and a light crust forms. The interior should be soft and warm. Transfer to a paper towel-lined plate.
Heat a skillet over medium heat and sauté minced garlic and aromatics for 1 minute until fragrant. Add primary vegetable and cook until tender, about 5–7 minutes. Stir in cooked protein and warm through for 2–3 minutes.
Carefully halve each warm arepa horizontally or cut a pocket into the side. Stuff generously with the protein and vegetable mixture.
Top with sauce, crumbled cheese, and fresh herbs. Serve warm while the arepas are still soft inside.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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