Arepas are one of the most representative recipes of Colombia. Eaten with butter and cheese for breakfast, as a starch with red beans or as a midday snack sold by street vendors all around the country. I make these arepas in my Brooklyn home and serve them as a full meal for brunch or lunch, with a dollop of Roasted Tomato Onion Hogao and avocado slices.
30 minutes, 4-6 servings
- 1/2 cup of Chef Mariana Valesquez's Roasted Tomato Onion Salsa (Hogao)
- 3 Cups sweet corn kernels (fresh or frozen)
- 1/2 cup masa harina— precooked yellow cornmeal
- 1/2 cup milk
- 3 eggs
- 1/2 cup ricotta cheese
- 1/4 cup grated pecorino cheese
- 1 tablespoon unrefined sugar
- 1/2 teaspoon baking powder
- Freshly ground black pepper
- Non stick organic cooking spray
- 1 avocado
- Cilantro for garnish
- 1 lime
- Place corn, masa harina, milk, eggs, ricotta, pecorino, baking powder, sugar and black pepper in the bowl of a food processor or blender.
- Process until the mixture becomes a chunky batter. I like keeping some texture and not blending all the way through.
- Heat a large non-stick skillet or electric griddle on medium high.
- Coat with cooking spray and using a measuring cup or 1/2 cup ice cream scoop, divide the batter onto the pan in batches of 3 to 4, without overcrowding (pancake style).
- Cook over medium heat for 2 to 3 minutes or until bubbles appear all over the surface and flip over and cook for about 2 minutes or until golden.
- Repeat with the remaining batter, and keep the cooked arepas covered with foil to keep warm.
- When ready to serve, spoon a dollop of Roasted Tomato Onion Hogao over the arepas, scatter some avocado slices, a squeeze of lime and a sprinkle of cilantro leaves.