Arepa Plate (12 People) Recipe

Make dough

In a large bowl combine 4 cups warm water and 2 teaspoons fine salt. Gradually add 4 cups pre-cooked cornmeal, stirring with a wooden spoon until hydrated. Let rest 5 minutes, then knead with hands until smooth and no dry streaks remain (about 2–3 minutes). If dough is too stiff add up to 1/4 cup more warm water; if too wet add a little more cornmeal.

Form arepas

Divide dough into 12 equal portions (about 4.5–5 oz / 125–140 g each). Roll each portion into a ball, then flatten gently into discs about 1/2 inch (1.3 cm) thick and 3.5–4 inches (9–10 cm) diameter with smooth edges.

Cook arepas

Heat a large heavy skillet or griddle over medium heat and add 1 tablespoon vegetable oil. Place arepas in skillet without crowding (work in batches). Cook 6–7 minutes per side until a golden crust forms and the interior is cooked (press gently — they should sound hollow). Add more oil 1 tablespoon at a time between batches. For extra crispness and to finish cooking through, optionally transfer cooked arepas to a 350°F (175°C) oven for 10 minutes.

Finish with butter

Brush hot arepas with melted butter (about 4 tablespoons total) before serving to add flavor and gloss. Keep warm wrapped in a clean towel or a low oven until plating.

Beat eggs

In a large bowl whisk together 24 large eggs, 1 cup milk or cream, 2 teaspoons salt and 1 teaspoon black pepper until uniformly blended and slightly frothy.

Cook eggs

Heat a very large nonstick skillet or two large skillets over medium-low heat. Add 4 tablespoons unsalted butter and let it foam but not brown. Pour eggs into skillet(s). Using a silicone spatula, stir gently and continuously, scraping the bottom to form soft curds. Cook until eggs are just set but still creamy, about 6–8 minutes for this volume. Remove from heat a little early (they carryover cook). Stir in chopped cilantro if using. Keep warm until serving.

Sauté aromatics

In a medium-large saucepan heat 2 tablespoons olive oil over medium heat. Add 1 chopped onion and sauté until translucent, 6–8 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant.

Simmer beans

Add 8 cups cooked black beans, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 teaspoons salt and 1 teaspoon black pepper. Stir to combine and add about 1 cup water or reserved bean liquid to loosen. Simmer gently 15–20 minutes, mashing some beans against the pot side with a spoon for a creamier texture. Taste and adjust seasoning. Keep warm until serving and squeeze lime wedges over beans at the table.

Crumble 4 cups white cheese and transfer to serving bowl. Prepare optional garnishes: slice 3 avocados and prepare 2 cups pickled red onions. Keep chilled until plating so cheese and garnishes are fresh.

Chicken (if using)

If using shredded rotisserie chicken, warm 6 cups seasoned shredded chicken in a skillet over medium heat with 1–2 tablespoons oil or reserved pan juices until heated through (5–7 minutes). Taste and adjust salt and pepper.

Flank steak (if using)

For grilled flank steak, season 5 lbs with salt and pepper (and optional garlic/oregano). Grill or sear over high heat 3–5 minutes per side for medium-rare depending on thickness. Let rest 10 minutes, then slice thinly across the grain. Keep warm tented in foil.

Pork (if using)

For shredded pork, reheat 5 lbs of slow-cooked pork in a saucepan with 1/2 cup of its cooking liquid or broth over medium heat until heated and moist, shredding and stirring to coat.

Chorizo (if using)

Cook 2 lbs sliced chorizo in a skillet over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat and keep warm.

Arrange 12 warm arepas on large platters or individual plates. Place bowls or mounds of scrambled eggs, black beans, crumbled white cheese, chosen meats, sliced avocado and pickled onions alongside. Provide lime wedges and hot sauce. Instruct guests to split or top arepas with eggs, beans, cheese and meat as desired. Keep extras warm and replenish as needed.

Estimated make-ahead and timing tip: Arepas dough can be formed and refrigerated for up to 24 hours; cook just before serving. Beans and meats can be made ahead and reheated gently. Warm arepas in a 300°F (150°C) oven wrapped in foil if needed.