Reina Pepiada



For the filling:

For the arepas:


For the filling:

Mix all of the ingredients together and adjust seasonings to taste.

Cover with plastic wrap and refrigerate until needed.

For the arepas:

Preheat oven to 180°C.

Whisk the masarepa, salt, and baking powder together in a medium bowl.

Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight  rounds, each about 1 cm thick.

Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering.

Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total.

Transfer to a parchement lined baking sheet, and repeat with remaining oil and corn cakes.

Bake until the corn cakes sound hollow when tapped on the bottom, about 10-15 minutes.

Split the cakes open using a fork or paring knife as you would an English muffin, and stuff each with a generous 3 Tablespoons of filling. Serve immediately.