Crispy Colombian Corn Cakes Stuffed with Chicken and Cheese
A Colombian Street Food Classic Worth Chasing
Few foods capture the heart of Colombian comfort cooking quite like arepas. These golden cornmeal cakes are a daily staple found everywhere from bustling city street carts to tiny countryside kitchens. Crisp on the outside and soft on the inside, arepas are endlessly versatile. They are often served alongside meals or stuffed with delicious fillings. In this version, tender shredded chicken and melted mozzarella transform the humble arepa into a satisfying handheld breakfast or lunch. As a result, it delivers incredible flavor in every bite.
A Morning Discovery in the Colombian Highlands
My first encounter with a truly memorable arepa happened in a small mountain village tucked deep into Colombia’s coffee-growing region. After a long ride down winding dirt roads, I followed the smell of wood smoke drifting from a tiny roadside café with no sign and only three tables. A smiling grandmother stood behind a griddle, pressing fresh dough with practiced hands.
Meanwhile, locals gathered over coffee and conversation. One bite of her crispy, steaming arepa and I immediately understood why Colombians are so passionate about them.
The Village Cook Who Changed My Breakfast Forever
The woman everyone called Doña Marta insisted I sit down and enjoy another. As the morning fog lifted over the surrounding hills, she filled fresh arepas with leftover chicken, local cheese, and slices of avocado picked from a nearby tree. The simplicity was remarkable. Nothing fancy. Nothing complicated. Just honest ingredients prepared with care. Years later, that memory inspired this recipe. In fact, it’s a tribute to that tiny village and the cook who unknowingly gave me one of the best breakfasts of my travels.
More Adventures, More Recipes, More Cock
If you enjoy recipes inspired by culinary adventures around the world, you’ll find plenty more waiting in my cookbook, 101 Ways to Eat Cock. Filled with real recipes, outrageous travel stories, and the occasional questionable life decision, it’s a collection of flavor-packed dishes gathered from every corner of the globe. Visit PhilMcCockin.com and grab your copy to join me around the campfire. You’ll find more recipes, more laughs, and many more unforgettable meals.
Phil McCockin’s Cock-a-Doña Arepas (Chicken Arepas)
Ingredients
For the Arepas
- 1 cup pre-cooked cornmeal masarepa
- 1 cup warm water
- 1 tsp salt
- 1 tbsp butter
For the Filling
- ½ cup shredded cooked chicken
- ½ cup shredded mozzarella cheese
Optional Toppings & Sides
- Avocado slices
- Sour cream
- Hot sauce
Instructions
- In a mixing bowl, combine masarepa, warm water, and salt.
- Mix with your hands until a smooth dough forms. It should be moist but not sticky.
- If needed, add additional water one tablespoon at a time or a little extra masarepa to adjust consistency.
- Let the dough rest for 5 minutes.
- Divide dough into 4 equal portions.
- Roll each portion into a ball and flatten into a disc about ½-inch thick and 3–4 inches wide.
- Smooth any cracks around the edges with damp fingers.
- Heat a skillet or griddle over medium heat and melt the butter.
- Cook arepas for 5–6 minutes per side until golden brown and crisp.
- Transfer to a plate and cool slightly.
- Carefully slice a pocket into each arepa without cutting all the way through.
- Fill each arepa with shredded chicken and mozzarella cheese.
- Return to the skillet and cook 2–3 minutes, covered, until the cheese melts and the filling is heated through.
- Serve hot with avocado, sour cream, or hot sauce.
Just the Tips
- Use masarepa only: Regular cornmeal won’t create the proper texture.
- Hydrate fully: Let the dough rest for 5 minutes before shaping.
- Smooth the edges: Damp fingers help prevent cracking during cooking.
- Cook patiently: Medium heat creates the perfect golden crust.
- Cool before slicing: Warm arepas are easier to cut without tearing.
- Choose melty cheese: Mozzarella, quesito, or Oaxaca cheese all work beautifully.
- Reheat after stuffing: A quick return to the skillet melts the cheese and restores crispness.
- Add avocado: Fresh avocado brings authentic Colombian flavor and creamy contrast.
- Make ahead: Cook the arepas in advance and stuff them just before serving.
- Try different fillings: Pulled pork, black beans, scrambled eggs, or shredded beef all make excellent alternatives.
Notes
Frequently Asked Questions
- What is masarepa? Masarepa is a pre-cooked corn flour commonly used throughout Colombia and Venezuela to make arepas. It creates the distinctive texture that regular cornmeal cannot replicate.
- Can I make these ahead of time? Yes. Cook the arepas and store them refrigerated for up to three days. Reheat and fill just before serving.
- Can I freeze arepas? Absolutely. Cooked unfilled arepas freeze well for up to three months. Thaw and reheat before stuffing and serving.
Be First to Comment