The arepa is one of the most popular dishes as the main ingredient of breakfast or as a companion in the different meals of the day. It occurs mainly in the Andean region of Colombia, where it is quite popular to accompany typical dishes such as paisa tray, sancocho, or soups.
Likewise, the arepa offers endless opportunities to prepare it, either by filling it with different ingredients such as meats, cheeses, guacamole, vegetables, adding the egg, hogao, or only eating it with butter.
The main ingredient of the arepa is corn. However, in our recipe, we will use precooked cornmeal, which produced by grinding the cereal by various methods. Its flavor changes a bit, but traditionally it is used to speed up and optimize the time required for the preparation of arepas.
Corn flour is also food rich in magnesium, calcium, and potassium, it has high fiber content, and as it made through the hydration of the flour with water. It provides excellent satiety since its consumption in minimal portions can be very filling. It can also be excellent food since it does not contain gluten.
Although this recipe “stuffed arepa” is very popular in our neighboring country Venezuela, here in Colombia, we have adopted it by converting the typical arepa into a stuffed arepa with delicious ingredients from our land. It is quite usual when you go out to eat a weekend, and indifferent parks or food areas, you find places that offer stuffed arepas as their main course. It is a delight to sit and savor them, tasting each of the ingredients in their filling. They are delicious!
For the filling of the recipe, I wanted to do it with sausage, diced meat, and avocado, but in the recipe you make, you can use the most you like. Now to cook:
You can prepare the typical arepas to use in this recipe for stuffed arepas and accompany with Russian salad and guarapo.Español
- 2 cups precooked cornmeal
- 2 cups warm water
- 3 tablespoons butter
- ¼ teaspoon salt
- shredded meat or chicken
- Mozarella cheese
- · In a medium bowl, add the cornmeal, the two tablespoons of butter, the salt to taste, the warm water, stir and let stand for about 2 minutes.
- · Knead enough until it is compact and easy to mold (this depends on the texture of the arepa)
- · Assemble the arepas by hand or with mold, you can use a plastic bag, place a dough ball in half and with a flat flattened container. The arepas must be approximately 5 in diameter and cannot be very thin so that they can easily open for filling.
- · Spread a tablespoon of butter on an iron or nonstick skillet over medium heat. Place the arepas and let them cook for approximately 4 minutes on each side or until golden brown.
- · Open the arepas with a knife and fill with mozzarella cheese, chicken or meat and accompany with hogao or guacamole.