Serious Eats: Recipes
Dinner Tonight: Arepa Sandwiches with Chorizo and Black Beans
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.