Arepas with Hogao

Ingredients

• 2 cups masarepa (precooked white corn flour)
• 2 cups warm water
• 1 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 4 medium roma tomatoes, finely chopped
• 4 scallions, thinly sliced
• 1/2 white onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• Fresh cilantro leaves, for garnish

Steps

1. 1

   1. Combine the masarepa, salt, and butter in a bowl, then gradually mix in the warm water until a smooth, pliable dough forms. Rest for 5 minutes.

2. 2

   2. Divide the dough into 4 equal balls and press each into a round patty about 1 cm thick.

3. 3

   3. Cook the arepas on a lightly greased griddle or cast-iron skillet over medium heat for 6–8 minutes per side, until a deep golden crust forms and they sound hollow when tapped.

4. 4

   4. Meanwhile, heat oil in a saucepan over medium-low heat and sauté the onion and scallions until softened, about 4 minutes, then add the garlic and cook one minute more.

5. 5

   5. Add the chopped tomatoes and cumin to the pan, season with salt, and simmer uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens and turns glossy amber.

6. 6

   6. Split each arepa horizontally, ladle the hogao generously over the top, and finish with fresh cilantro.