Arepas de Huevo (Egg-Stuffed Corn Cakes)

Name: Arepas de Huevo (Egg-Stuffed Corn Cakes)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 cups precooked white corn flour, preferably Harina P.A.N.; 1 1 ⁄ 2 tsp. kosher salt; 1 tbsp. canola oil, plus more for frying; 8 eggs; Hot sauce, for serving (optional)

Serves
serves 8

HELEN ROSNER

Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia. This recipe first appeared in our November 2013 issue with Freda Moon's story Hot Pockets.

Ingredients

2 cups precooked white corn flour, preferably Harina P.A.N.
1 ¹⁄₂ tsp. kosher salt
1 tbsp. canola oil, plus more for frying
8 eggs
Hot sauce, for serving (optional)

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Instructions

Step 1

Mix corn flour and salt in a bowl. Stir in 2 1⁄2 cups warm water and 1 tbsp. oil until dough forms; knead until smooth, 2–3 minutes. Divide dough into eight 4-oz. balls. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Flatten balls into 5" disks, about 1⁄4" thick. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to paper towels to drain.

Step 2

Increase oil to 375°. Working with one arepa at a time, slice a 3" incision horizontally without cutting all the way through to make a pocket. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes. Drain on paper towels; serve with hot sauce, if you like.