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Three Ways to Make Corn Cake Arepas

Grill, bake or boil this corn-based creation for a tasty experience.

BAKED AREPAS

Yields 8 portions

Ingredients 

  • 2 cups cornmeal (precooked cornmeal for arepas)
  • 1½ teaspoons salt
  • ¼ cup grated Parmesan cheese
  • 1 cup sour cream at room temperature
  • 1 ounce butter, melted
  • 2½ cups hot water

Serve with:

  • Shredded chicken
  • Diced avocados
  • Sour cream

Directions

  1. Preheat oven to 350° F.
  2. In a glass bowl, mix cornmeal, salt and grated cheese. Add sour cream and mix well. Slowly add melted butter and hot water while kneading until obtaining a soft, uniform texture.
  3. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.  
  4. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
  5. Place on a lightly greased cookie sheet.
  6. Bake for 12-15 minutes or until slightly golden.
  7. Serve with shredded chicken, diced avocado and sour cream.

EGG-STUFFED GRILLED AREPAS

Yields 8 portions

Ingredients

  • 2 cups cornmeal (precooked cornmeal for arepas)
  • 2 teaspoons salt
  • 2 cups unsalted chicken broth, hot
  • ½ cup skimmed milk, warm
  • 1 ounce butter, melted
  • 8 large eggs at room temperature

Directions

  1. In a glass bowl, mix cornmeal and salt. Slowly add broth, milk and butter while kneading, until obtaining a soft, uniform texture.
  2. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.
  3. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
  4. With a knife, make an incision along the side of the arepa, without going all the way around, creating a pocket.
  5. Place an already fried egg inside the arepa’s pocket, along with your favorite shredded cheese. Seal the opening with your fingers. Place the arepa in a skillet and cook for 4-5 minutes.
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