Entree: Colombia – Santander – Arepa Santandereana (A thick grilled cornmeal patty from Santander typically served with fresh regional cheese, fried egg and crunchy pork)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
5 min
Total
45 min
Ingredients
- 2 cups (240 g) precooked white cornmeal (masarepa)
- 1 1/4 cups (300 ml) warm water
- 1 tsp (6 g) salt
- 2 tbsp (28 g) unsalted butter, melted, plus extra for cooking
- 1 tbsp (15 ml) vegetable oil for griddle
- 8 oz (225 g) queso fresco or queso costeño, crumbled or grated
- 4 large eggs (approx. 200 g)
- 8 oz (225 g) chicharrón or cooked pork belly, chopped
- 1 medium onion (approx. 120 g), finely chopped
- 2 medium tomatoes (approx. 300 g), finely chopped
- 1 clove garlic (approx. 3 g), minced
- 2 tbsp (30 ml) vegetable oil for hogao (Colombian tomato-onion sauce)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) black pepper
- 1 tbsp (3 g) chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
1. In a bowl combine the masarepa, salt and melted butter. Gradually add warm water and mix until a soft, pliable dough forms; let rest 5 minutes.
2. Divide dough into 8 equal balls (for 4 servings, 2 arepas each). Flatten each ball into 1/2-inch (1.2 cm) thick patties; press a pinch of queso into the center of some patties if you prefer filled arepas, then seal and reshape.
3. Heat 1 tbsp (15 ml) oil in a heavy skillet or griddle over medium heat. Cook arepas 4–5 minutes per side until golden and a light crust forms; finish in a covered pan over low heat 4–6 minutes until cooked through. Keep warm.
4. Make the hogao: heat 2 tbsp (30 ml) oil in a separate skillet over medium heat. Add chopped onion and garlic and cook until soft, 3–4 minutes. Add chopped tomatoes, cumin, salt and pepper and simmer until thickened, about 8–10 minutes.
5. Fry the eggs in a small skillet in a little butter to your liking (sunny-side up is traditional).
6. Reheat or crisp the chicharrón briefly in a pan until warmed and slightly crunchy.
7. To serve, split arepas or place whole on plates, top with a spoonful of hogao, crumbled queso, a fried egg and pieces of chicharrón. Garnish with cilantro and lime wedges.
