If you’ve never had arepas, you’re in for a treat—these soft Colombian corn cakes come in many varieties, but the ones stuffed with cheese are obviously popular (and if you already love grilled cheese, then you’ll adore these). Our senior video producer Guillermo Riveros concocted this particular version while pining for the flavors of home; the mix of cheeses may not be traditional, but they’re delicious. And the accompanying hogao (a pan-fried tomato scallion sauce) has a secret ingredient that makes it extra savory. Read more about the dish, and once you get the main ingredient—see the note below—make these posthaste.
What to Buy: Be sure to buy pre-cooked white cornmeal, not the dry, gritty yellow kind that comes in a box or bag—and not masa harina either. You want masarepa, also sometimes labeled masa al instante and harina precocida. Look for the words “harina de maiz refinada precocida” on the bag. You can find it online from various sources, including Walmart and Target.
This is one popular brand (Goya and Maseca are also common), but note the all-important "harina de maiz refinada precocida" on the bag.Buy Now ›
To make the hogao:
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