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.
8
Servings
30 min
Preparation
Easy
Corn
Ingredients
- For the Arepas:
- 2 cups pre-cooked white cornmeal (masarepa)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 2 tablespoons butter, melted
- For the Filling:
- Shredded cooked chicken
- Avocado slices
- Crumbled queso fresco (fresh cheese)
- Salsa or hot sauce
- Chopped fresh cilantro
Join me and let's see how to make Stuffed Corn Cakes
Instructions:
- In a bowl, combine masarepa, warm water, salt, and melted butter. Mix until you have a soft dough.
- Divide the dough into golf ball-sized portions and shape each into a patty.
- Cook the arepas on a griddle or skillet over medium heat until golden brown on both sides.
- While the arepas are still warm, slice them in half horizontally to create a pocket.
- Fill each arepa with shredded chicken, avocado slices, crumbled queso fresco, and a drizzle of salsa or hot sauce.
- Garnish with chopped cilantro before serving.
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