Arepas with Cheese and Corn

Mark Bittman

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  • on June 19, 2014

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    I don't doubt of the flavor of this recipe, but I just want to make clear, since I'm colombian (born and raised) that these are not colombian arepas. The authentic colombian arepa is made of cooked corn and nothing else. I'm saying this because this recipe is being promote as a colombian dish to celebrate the World Cup and it's not.

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  • on September 03, 2012

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    My husband liked these more than I did, although they turned out more like corn pancakes than light buns for filling. I had never made these before, but knew something was not right with my runny batter than never became dough-like. Checking other arepas recipes on Epicurious I saw a number of recipes using arepas flour, a precooked corn meal, rather than fine ground corn meal. In fact, a few recipes stated not to use regular corn meal for arepas since it won't work. I still served them with a pork ropa vieja, which helped, but it would have been better if I made them bilini-sized, rather than 3" - 4"

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  • on October 20, 2011

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    I LOVED IT!! I have already made them 4 times in 1 week! They are so good, Thanks Cooking Channel! I used pinto beans instead of black bean with a little bit of hamburger meat and sour cream.

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  • on June 19, 2011

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    Crunchy, our family love your arepa recipe

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