Arepas Rellenas (Colombian Street Food Style)
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Colombian, South American
•Thick pan-fried Colombian corn cakes stuffed with shredded chicken mixed with hogao and plenty of melted cheese. Messy, comforting, and deeply flavorful — classic Colombian street food.
Ingredients
4
SERVINGSArepa Dough
240 g precooked white cornmeal (masarepa)
7 1/4 dl warm water
5 g salt
15 g butter or neutral oil
Hogao
2 pcs ripe tomatoes
3 pcs scallions
1 pcs garlic clove
3 cl olive oil
ground cumin
salt
pepper
Filling
240 g shredded cooked chicken
300 g melting cheese
3 cl mayonnaise or crema
salt
pepper
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Mix warm water and salt in a bowl.
720 ml warm water
5 g salt
3
Slowly add masarepa while mixing with your hand.
240 g precooked white cornmeal (masarepa)
4
Rest 5 minutes until soft, smooth, and pliable.
5
Divide into balls.
6
Flatten into thick discs (about 1.5–2 cm thick).
7
Heat oil over medium heat.
30 ml olive oil
8
Cook scallions gently until softened.
3 pcs scallions
9
Add garlic briefly.
1 pcs garlic clove
10
Add tomatoes, cumin, salt, and pepper.
2 pcs ripe tomatoes
ground cumin
salt
pepper
11
Cook slowly until softened and slightly thickened.
12
Stir shredded chicken into the hogao during the last minute to warm through.
240 g shredded cooked chicken
13
Heat lightly oiled pan over medium heat.
14
Cook arepas 5–7 minutes per side until golden and cooked through.
15
Slice open to create a pocket.
16
Add a layer of cheese inside first.
300 g melting cheese
17
Spoon in the chicken and hogao mixture.
240 g shredded cooked chicken
2 pcs ripe tomatoes
18
Add more cheese if desired.
melting cheese
19
Return briefly to pan or cover to melt cheese.
20
Serve hot, slightly messy, and generously filled.
Ready to eat!
