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Corn
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Recipe of Stuffed Corn Cakes
Colombian Stuffed Corn Cakes, known as Arepas, are a delightful blend of crispy corn cakes filled with savory ingredients. The arepas are made from pre-cooked white cornmeal, water, salt, and melted butter, creating a soft and pliable dough. Once cooked to a golden brown, they are sliced open to form a pocket and generously stuffed with shredded chicken, creamy avocado slices, crumbled queso fresco, and a touch of salsa or hot sauce. Garnished with fresh cilantro, these arepas offer a taste of Colombian comfort in every bite.
Recipe Summary
Preparation
30 min
Servings
8
Difficulty
Easy
Ingredients
Instructions
1
Step 1
In a bowl, combine masarepa, warm water, salt, and melted butter. Mix until you have a soft dough.
2
Step 2
Divide the dough into golf ball-sized portions and shape each into a patty.
3
Step 3
Cook the arepas on a griddle or skillet over medium heat until golden brown on both sides.
4
Step 4
While the arepas are still warm, slice them in half horizontally to create a pocket.
5
Step 5
Fill each arepa with shredded chicken, avocado slices, crumbled queso fresco, and a drizzle of salsa or hot sauce.
6
Step 6
Garnish with chopped cilantro before serving.
Tips for this recipe
Here are some useful tips to perfectly prepare Stuffed Corn Cakes and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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