Stuffed corn cakes, known as arepas, are one of the most iconic dishes of Colombian and Venezuelan cuisine. These corn cakes, crispy on the outside and soft inside, become the perfect canvas for a wide variety of fillings. In this recipe, we fill them with shredded chicken, creamy avocado, fresh cheese, and a touch of hot sauce, creating a balance of textures and flavors that wins anyone over.
The base of the arepas is masarepa, a pre-cooked white corn flour that, mixed with warm water, salt, and butter, forms a smooth and pliable dough. It is shaped into discs and cooked on a griddle until perfectly golden. The result is an arepa with a slightly crispy exterior and a tender interior, ready to be opened and filled.
This recipe is ideal for a quick weeknight dinner or to surprise your guests with an authentic bite. The versatility of arepas allows for endless variations: you can use shredded beef, cheese, beans, or even vegan options. Plus, they are naturally gluten-free, making them suitable for celiacs.
With their comforting flavor and ease of preparation, stuffed arepas are a perfect choice for any occasion.
Prep
30 min
Servings
8
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.
