Arepas de Choclo

These simple corn cakes are a wonderful addition to any dinner, lunch, or breakfast. They are not too different than Jamaican Johnny Cakes other than the myriad of filings Colombians, Venezuelans, and New Yorkers stuff them with,

5 from 1 vote

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Course: Appetizer, Bread, Breakfast, Lunch, Street Food

Cuisine: Colombia, South American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large skillet (not nonstick)

Ingredients

2½ cups Warm water
1 tsp Salt
2 cups Pre-cooked white corn meal (i.e. P.A.N.)
3 tbsp Vegetable oil

Arepas with Black Beans and Guasacaca

1 RECIPE Basic arepas dough
14.5 oz Can of black beans, drained and rinsed
1 medium Jalapeno pepper, stems, seeds & ribs removed, chopped
1¼ cup Monterey Jack cheese, shredded
½ cup Guasacaca salsa

Arepas con Huevo (Breakfast sandwich)

1 RECIPE Basic arepas dough
1 tbsp Butter, melted
6 large Eggs

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Instructions

Basic Arepas

Stir water, 2½ tbsp oil, and salt together in a bowl. Gradually stir corn meal into water and with your fingers, form a moist, soft ball.
Divide dough into 8 golf ball-sized balls and pat-down into a ½-inch thick by 4-inch wide disk.
Coat bottom of skillet with ½ tbsp oil and heat skillet over medium heat. Working in batches, cook patties until golden brown, 5+ minutes per side. Transfer to a paper towel-lined plate to drain and cool. Repeat process until all cooked.

Arepas with Black Beans and Guasacaca

Prepare basic Arepas as described above.
Place black beans, salt, pepper, chopped jalapeno and a few tbsp water in a skillet over medium-high heat. Cook until water evaporated. Season to taste. If softer beans are desired, add more water and continue cooking until desired texture is reached.
Slice off the top half of each arepa. and scoop out some of the interior. Fill with beans, cheese, and guasacaca. Serve with optional sliced avocado.

Arepas con Huevo - Corncake & Egg Breakfast Sandwich

Save 3 tbsp dough before cooking basic arepas from the recipe above. Slice 6 cooked arepas each almost in half, leaving about an inch on one side. Hollow out insides a bit to make room for the egg filling.
Break an egg into a ramekin, add salt & pepper, and gently pour into the hollowed-out arepas. repeat. Seal each using the reserved dough. Heat ¼ cup oil in a skillet over medium-high heat. When hot, add egg-filled arepas and cook until eggs are set as you like them, 2-4 minutes.
Remove to paper towel lined plate, season to taste, and serve warm.

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