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  Stuffed Arepas



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2 cups pre-cooked cornmeal (found in Latin markets—do not use regular cornmeal or masa harina)
1 teaspoon salt
2 1/2 cups lukewarm water

Mix salt into cornmeal. Slowly pour cornmeal mixture into water, whisking continually
until completely incorporated. Let stand for 5-10 minutes.
Heat heavy pan or griddle over medium-high heat. For full size arepas, use 1/2 cup of the
dough and form a patty with your hands—about 4-5 inches across and 1/2 inch thick. Place on
griddle and cook until lightly browned on each side. Place on baking sheet and bake in oven for 30
minutes. Smaller arepas can be made with 1/4 cup of dough—cooking times remain the same.
Serve immediately or cover with a clean towel to keep warm.

Carnivore—grilled meat or fish, fresh basil, Green Salsa or Tomatillo Chutney, crumbling cheese
Vegetarian—roasted beet slices, fresh basil, Green Salsa or Tomatillo Chutney, crumbling cheese
Vegan—roasted beet and zucchini slices, fresh basil, Green Salsa or Tomatillo Chutney, nuts

Make the arepas and prepare the stuffing ingredients. Use a knife or tines of a fork to open
arepa, just like a biscuit or English muffin. Either assemble Stuffed Arepas and serve ready-to-eat
on a platter OR display the stuffing ingredients and allow diners to stuff their own arepas.

Copyright © 2010 Stefanie Samara Hamblen