AREPAS

This is one of our favorite recipes. Arepas are Venezuelan stuffed corn cakes. One of the best things about this dish is it can be done entirely ahead of time. Masarepa is a precooked corn flour and is widely available. It is also called harina precocida and masa al instante. My local grocery store (Macey's) sells P.A.N. brand masarepa and it worked perfectly.

serves 4

2 cups (10 ounces) masarepa blanca
1 tsp. salt
1 tsp. baking powder
2 1/2 cups warm water
1/4 cup vegetable (or reasonable substitute) oil
1 recipe corn cake filling (see below)

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 hands if necessary to remove lumps. 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.

CHEESE FILLING
8 ounces Monterey Jack cheese, shredded (about 2 cups)
4 ounces queso fresco, crumbled (about 1 cup)
2 Tb. minced fresh cilantro leaves
2 scallions, sliced thin
1 Tb. juice from 1 lime
1/4 tsp. chili powder
Salt and pepper

Mix all the 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.)

CHICKEN AND AVOCADO FILLING
1 cup cooked chicken, shredded into bite-sized pieces
1 medium ripe avocado, halved, pitted, and cut into 1/2-inch chunks
2 Tb. minced fresh cilantro leaves
2 scallions, sliced thin
1 Tb. juice from 1 lime
1/4 tsp. chili powder
Salt and pepper

Mix all the 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.)

BLACK BEAN AND CHEESE FILLING
1 (15-ounce) can black beans, rinsed
4 ounces Monterey Jack cheese, shredded (about 1 cup)
2 Tb. minced fresh cilantro leaves
2 scallions, sliced thin
1 Tb. juice from 1 lime
1/4 tsp. chili powder
Salt and pepper

Using a potato masher or fork, mash the beans in the 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.)