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.
- 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.
- 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.
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