Serious Eats: Recipes

Dinner Tonight: Arepa Sandwiches with Chorizo and Black Beans

[Photo: Nick Kindelsperger]

Most of the arepas I've had in my life have been dry and lifeless. Then again, essentially all the arepas I've eaten have come from my own kitchen, so I suppose I have only myself to blame. I've stayed away from them for a while now, waiting until I had a restaurant version that proved to me that they weren't always just rock hard pieces of dough. But I came upon this recipe from My Kitchen Movement and couldn't look away.

The process seemed a little involved at first. You have to crisp the dough, bake it, and then broil it. I thought briefly about cutting a step or two, but I'm glad I didn't. The procedure reminded me most of English muffins. They get a nice crisp outside and a tender inside. Finding the masarepa may be a problem for some, though I spotted it at my local Mexican market. Besides that, only cutting them in half presents any problems, but chorizo and cheese hide most faults. It's a great little sandwich.

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