Venezuelan Stuffed Corn Cakes (Arepas)
By America's Test KitchenPublished on June 23, 2009
Time
1 hour
Yield
Makes 8 arepas
Ingredients
Black Bean and Cheese Filling
1 (15-ounce) can black beans, rinsed3 ounces Monterey Jack cheese, shredded (about 1 cup)2 tablespoons minced fresh cilantro leaves 2 scallions, sliced thin1 tablespoon lime juice ¼ teaspoon chili powderArepas
2 cups masarepa blanca (10 ounces)1 teaspoon salt 1 teaspoon baking powder 2 ½ cups warm water ¼ cup vegetable oilBefore You Begin
Masarepa, a precooked corn flour that is also called harina precocida and masa al instante, is available in specialty Latin markets, and often in the Latin American aisle at supermarkets. While we had the best results with masarepa, we found that white cornmeal can be substituted. Arepas are a great way to use up leftovers—they can be stuffed with almost anything, like Refried Beans (see related recipe) or the filling for Shepherd-Style Spicy Pork Tacos (see related recipe). Serve with Mojo Sauce (see related recipe), if desired.
Instructions
- Using potato masher or fork, mash beans in medium bowl until most are broken. Stir in remaining ingredients and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (Filling can be refrigerated for up to 2 days.)
- Adjust oven rack to middle position and heat to 400 degrees. Whisk masarepa, salt, and baking powder together in a medium bowl. Gradually add water and stir to form dough. Using generous ⅓ cup of dough, 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 total. Transfer to parchment-lined baking sheet and repeat with remaining 2 tablespoons oil and remaining 4 arepas. (Arepas can be refrigerated for up to 3 days, or frozen for up to 1 month in zipper-lock bag).
- Bake until arepas sound hollow when tapped on bottom, about 10 minutes. (If frozen, increase baking time to 20 minutes.) Split hot arepas open using paring knife or 2 forks as if they were English muffins, and stuff each with generous 3 tablespoons of filling. Serve immediately.
for the black bean and cheese filling
for the arepas
Time
1 hourYield
Makes 8 arepasIngredients
Black Bean and Cheese Filling
Arepas
Ingredients
Black Bean and Cheese Filling
Arepas
Ingredients
Black Bean and Cheese Filling
Arepas
Why This Recipe Works
Venezuelan-style arepas are made from a type of flour called masarepa blanca, which is precooked white cornmeal. We made arepa doughs that were too dry and crumbly and too wet and sticky before we hit upon the right formula of masarepa and hot water. To combat the denseness of the dough in our arepas recipe, we looked to an untraditional ingredient—baking powder. We found that 1 teaspoon of baking powder lightened up the dough slightly without turning it fluffy.
Before You Begin
Masarepa, a precooked corn flour that is also called harina precocida and masa al instante, is available in specialty Latin markets, and often in the Latin American aisle at supermarkets. While we had the best results with masarepa, we found that white cornmeal can be substituted. Arepas are a great way to use up leftovers—they can be stuffed with almost anything, like Refried Beans (see related recipe) or the filling for Shepherd-Style Spicy Pork Tacos (see related recipe). Serve with Mojo Sauce (see related recipe), if desired.
Instructions
- Using potato masher or fork, mash beans in medium bowl until most are broken. Stir in remaining ingredients and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (Filling can be refrigerated for up to 2 days.)
- Adjust oven rack to middle position and heat to 400 degrees. Whisk masarepa, salt, and baking powder together in a medium bowl. Gradually add water and stir to form dough. Using generous ⅓ cup of dough, 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 total. Transfer to parchment-lined baking sheet and repeat with remaining 2 tablespoons oil and remaining 4 arepas. (Arepas can be refrigerated for up to 3 days, or frozen for up to 1 month in zipper-lock bag).
- Bake until arepas sound hollow when tapped on bottom, about 10 minutes. (If frozen, increase baking time to 20 minutes.) Split hot arepas open using paring knife or 2 forks as if they were English muffins, and stuff each with generous 3 tablespoons of filling. Serve immediately.
for the black bean and cheese filling
for the arepas
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