Avocado, Tomato, and Bell Pepper Arepas
By America's Test KitchenPublished on October 16, 2019
Time
1 hour
Yield
Makes 8, Serves 4
Ingredients
Arepas
2 cups (10 ounces) masarepa blanca 1 teaspoon salt 1 teaspoon baking powder 2 ½ cups warm water ¼ cup vegetable oilFilling
¼ cup minced fresh cilantro 4 scallions, sliced thin3 tablespoons lime juice ½ teaspoon chili powder 2 avocados, halved and pitted, 1 avocado chopped and 1 avocado mashed2 tomatoes, cored and chopped into ½-inch pieces1 yellow bell pepper, cut into ¼-inch piecesBefore You Begin
Masarepa is also called harina precocida and masa al instante and is available in Latin markets as well as the Latin aisle of well-stocked supermarkets.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Whisk masarepa, salt, and baking powder together in large bowl. Gradually add water and stir until combined. Using generous ⅓ cup dough for each round, form eight 3-inch rounds, each about ½ inch thick.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 arepas and cook until golden on both sides, about 4 minutes per side. Transfer arepas to wire rack set in rimmed baking sheet. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining 4 arepas; transfer to baking sheet. (Fried arepas can be refrigerated for up to 3 days or frozen for up to 1 month. Increase baking time as needed in step 3; if frozen, do not thaw before baking.)
- Bake arepas on wire rack until they sound hollow when tapped on bottom, about 10 minutes.
- Meanwhile, place one mashed and one chopped avocado in bowl. Stir in tomatoes, yellow bell peppers, cilantro, scallions, lime juice, and chili powder and season with salt and pepper to taste.
- Using fork, gently split hot, baked arepas open. Stuff each with generous 3 tablespoons filling. Serve.
for the arepas
for the filling
Time
1 hourYield
Makes 8, Serves 4Ingredients
Arepas
Filling
Ingredients
Arepas
Filling
Ingredients
Arepas
Filling
Why This Recipe Works
Arepas are a type of corn cake popular in Venezuela and Colombia, though iterations exist in other Latin countries. The Venezuelan variety is served as sandwiches that are split open and stuffed with anything from meat and cheese to corn, beans, or even fish. The arepa itself is made using masarepa (a precooked corn flour) along with water and salt, but getting the consistency right proved to be a challenge. In the end, we found that using just a half-cup more water than masarepa produced a dough that was easy to shape, and a small amount of baking powder lightened its texture just enough. We shaped the dough into rounds, browned them in a skillet with some oil, and finished them in the oven. To stuff our arepas, we made a filling of avocados mixed with tomatoes. Cilantro added freshness, lime juice injected a bit of acidity, and chili powder brought a hint of heat.
Before You Begin
Masarepa is also called harina precocida and masa al instante and is available in Latin markets as well as the Latin aisle of well-stocked supermarkets.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Whisk masarepa, salt, and baking powder together in large bowl. Gradually add water and stir until combined. Using generous ⅓ cup dough for each round, form eight 3-inch rounds, each about ½ inch thick.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 arepas and cook until golden on both sides, about 4 minutes per side. Transfer arepas to wire rack set in rimmed baking sheet. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining 4 arepas; transfer to baking sheet. (Fried arepas can be refrigerated for up to 3 days or frozen for up to 1 month. Increase baking time as needed in step 3; if frozen, do not thaw before baking.)
- Bake arepas on wire rack until they sound hollow when tapped on bottom, about 10 minutes.
- Meanwhile, place one mashed and one chopped avocado in bowl. Stir in tomatoes, yellow bell peppers, cilantro, scallions, lime juice, and chili powder and season with salt and pepper to taste.
- Using fork, gently split hot, baked arepas open. Stuff each with generous 3 tablespoons filling. Serve.
for the arepas
for the filling
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