Why This Recipe Works

Arepas are a type of corn cake popular in Venezuela and Colombia, though iterations exist in other Latin countries. The Venezuelan variety is served as sandwiches that are split open and stuffed with anything from meat and cheese to corn, beans, or even fish. The arepa itself is made using masarepa (a precooked corn flour) along with water and salt, but getting the consistency right proved to be a challenge. In the end, we found that using just a half-cup more water than masarepa produced a dough that was easy to shape, and a small amount of baking powder lightened its texture just enough. We shaped the dough into rounds, browned them in a skillet with some oil, and finished them in the oven. To stuff our arepas, we made a filling of mashed black beans mixed with Monterey Jack cheese. Cilantro added freshness, lime juice injected a bit of acidity, and chili powder brought a hint of heat.

Before You Begin

Masarepa is also called harina precocida and masa al instante and is available in Latin markets as well as the Latin aisle of well-stocked supermarkets.

Instructions

for the arepas

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk masarepa, salt, and baking powder together in large bowl. Gradually add water and stir until combined. Using generous ⅓ cup dough for each round, form eight 3-inch rounds, each about ½ inch thick.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 arepas and cook until golden on both sides, about 4 minutes per side. Transfer arepas to wire rack set in rimmed baking sheet. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining 4 arepas; transfer to baking sheet. (Fried arepas can be refrigerated for up to 3 days or frozen for up to 1 month. Increase baking time as needed in step 3; if frozen, do not thaw before baking.)

Bake arepas on wire rack until they sound hollow when tapped on bottom, about 10 minutes.

for the filling

Meanwhile, using potato masher or fork, mash beans in bowl until most are broken. Stir in Monterey Jack, cilantro, scallions, lime juice, and chili powder and season with salt and pepper to taste.

Using fork, gently split hot, baked arepas open. Stuff each with generous 3 tablespoons filling. Serve.