Arepas

With more than 50 varieties from different corns and distinctive fillings or garnishes, arepas are one of the main dishes in Colombian gastronomy. Either for breakfast, as a snack, or for dinner, arepas are delicious, versatile, and filling. My favorite ones are filled with cheese and anything I have on my fridge … can be salmon, chicken, eggs, veggies, or avocado. Here I tell you how to make some of these:

Ingredients

3 portions – 6 arepas

• 2 cups of pre-cooked corn flour (Harina PAN)

• Butter or ghee

• 2 cups warm water

• 100 gr. grated cheese

• 2 avocados

• Chicken breast

• 1 small onion

• 2 tomatoes

• 1 garlic clove

• 1 teaspoon tomato paste

• Coriander leaves

• Coriander seeds

• Salt & Pepper

1. Mix the corn flour, warm water, and 1 tablespoon of butter/ghee in a bowl. Add some salt to taste. Mash with your hands until a soft dough is formed. If needed add more water

2. Let the dough rest for some minutes and start preparing the fillings

3. Avocado filling: simply cut avocados in slices or make a guacamole

4. Cheese filling: grate or crumble any preferred cheese

5. Chicken filling: cook the chicken breast in water for 20 minutes. Stir fry chopped onion, tomatoes, and smashed garlic in a pan along with some smashed coriander seeds, salt and tomato paste forming a sauce (guiso). Shred the chicken and combine it with the sauce. Top with some coriander leaves

6. Make the arepas by taking some dough, rolling it into a ball, and then pressing to get a flat rounded arepa. I like my arepas to be rather small and not too thick to cook them faster

7. Put little butter/ghee or cooking oil in a pan and fry the arepas on medium heat for some minutes. Flip to the other side and continue until deep golden brown. The best arepas are crunchy on the outside and soft on the inside

8. Serve arepas along with fillings. Arepas can be enjoyed alone or they can be opened with a knife to be filled inside as you want!