Venezuelan Stuffed Corn Cakes (Arepas)

By lorik

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.

Ingredients

• Black Bean and Cheese Corn Cake Filling:
• 2 cups masarepa blanca (10 ounces)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 1/2 cups warm water
• 1/4 cup vegetable oil
• 1 recipe corn cake filling (see below)
• 1 (15-ounce) can black beans, rinsed
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
• 2 tablespoons minced fresh cilantro leaves
• 2 scallions, sliced thin
• 1 tablespoon juice from 1 lime
• 1/4 teaspoon chili powder
• Salt and ground black pepper
• Cheese Corn Cake Filling:
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 4 ounces queso fresco, crumbled (about 1 cup) (see note)
• 2 tablespoons minced fresh cilantro leaves
• 2 scallions, sliced thin
• 1 tablespoon juice from 1 lime
• 1/4 teaspoon chili powder
• Salt and ground black pepper

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Whisk the masarepa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight 3-inch rounds, each about 1/2 inch thick.

2. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 of the arepas and cook until golden on both sides, about 4 minutes total. Transfer to a parchment paper–lined baking sheet and repeat with the remaining 2 tablespoons oil and the remaining 4 arepas. (The arepas can be refrigerated for up to 3 days, or frozen for up to 1 month in a zipper-lock bag).

3. Bake until the arepas sound hollow when tapped on the bottom, about 10 minutes. (If frozen, increase the baking time to 20 minutes.) Split the hot arepas open using a paring knife or 2 forks as if they were English muffins, and stuff each with a generous 3 tablespoons of the filling. Serve immediately.

Black Bean and Cheese Corn Cake Filling:
Using a potato masher or fork, mash the beans in a medium bowl until most are broken. Stir in the remaining ingredients and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (The filling can be refrigerated for up to 2 days.)

Cheese Corn Cake Filling:
Mix all ingredients together and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (The filling can be refrigerated for up to 2 days.)

Variations: Can also be served with carne asada, pork al Pastor, or chicken tinga.