Arepas are a staple in Colombia. Made this recipe years ago … and it was just as delicious as we remembered! Original recipe is from Pampered Chef, but the recipe below has a few of our own modifications.

ingredients

1-1/4 cups fresh or frozen corn
1 serrano pepper, seeded and finely chopped
1/2 poblano pepper
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1 garlic clove, pressed
4 Tbsp plus 2 tsp olive oil, divided
3/4 tsp salt, divided
1 lb. flat iron steak
1 Tbsp Chipotle Rub
1 cup (4 oz) grated cotija cheese
1 cup pre-cooked arepa flour (see notes below)
1-1/4 cups warm water

Garnish:
Sour cream or lime crema (see notes below)
Fresh chopped cilantro

instructions

1. Drizzle 12-in skillet with oil; heat over medium-high heat 1-3 minutes or until shimmering. Add corn and both peppers (if using frozen corn pre-cook corn for 3-4 minutes); cook 3-5 minutes until corn is slightly browned and peppers are soft. Combine corn, peppers, cilantro, juice, pressed garlic, 2 tsp of the oil and 1/2 tsp of the salt in a bowl.
2. Brush steak with 1 Tbsp of the oil and sprinkle with rub. If cooking on stovetop, drizzle skillet with oil; heat over medium heat 2-3 minutes or until shimmering. If grilling, heat grill on high and keep on high for cooking. Cook steak 5-6 minutes or until thermometer reads 130˚F for medium-rare doneness, turning once. Remove steak from skillet or grill; tent with foil and let stand 5 minutes.
3. Place cheese, flour and remaining salt in bowl; mix well. Add water; mix until dough forms. Divide dough into eight pieces; form into 4-in disks. In a clean skillet, heat 1-1/2 Tbsp of the oil over medium-high heat 1-3 minutes or until shimmering. Add four arepas to skillet; cook 3-5 minutes or until golden brown, turning once. Repeat with remaining oil and arepas.
4. Thinly slice steak. Top arepas with steak, corn salsa, sour cream or lime crema, and additional cilantro, if desired.

yields

4 servings (8 arepas)

source

The Pampered Chef, More Latin Flavor

notes

Lime crema: Combine 4 oz sour cream, juice and zest of 1/2 lime, 1 clove garlic (minced), and 1/8 tsp salt.

Arepa flour (sometimes labeled as masarepa) is a refined, pre-cooked corn flour. Yellow cornmeal can be substituted for the arepa flour, if desired. Combine cornmeal, cheese, salt and water in bowl; mix well. Microwave on high 3-4 minutes or until mixture is thickened; mix until dough forms. Proceed as recipe directs in step 3.