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Chicago Area Arepas

arepas the fried kind with eggs inside (de Barranquilla)

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arepas the fried kind with eggs inside (de Barranquilla)

tony yarzagaray | Feb 28, 2004 05:43 AM

I know this is a long shot as I have not found then anywhere except at home but it is made with a white cornmeal product that is mixed evenly with warm water until a disc the size of a 45 inch vinyl record about an eighth to a quarter inch thick. you fry it at around 350 and it balloons open. you take it out and cut it open and fill it with an egg or two and carefully put it back in the fryer. cook it for another few minutes to cook the egg inside the way you like it. I like it very gooey so I cook it for around another two minutes. its crunchy on the outside and soft on the inside. It is really amazing. I have made it for around 50 or 60 people, and everyone who has ever had it has really really liked it. It is from the coast of Colombia and I have not found it in any restaurant anywhere. They make small baked ones that are around 1/2 to 1 inch thick in a lot of south american restaurants but not deep fried like these.
Its made with an ecuadorian product called pan harina.
this is truly a great product. If anyone is interested I can post a detailed description on how to make it. It is really simple, but unbelievably good.

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