Caracas Sampler Recipe

Make arepa dough

In a bowl combine 0.75 cups masarepa and 0.25 tsp salt. Gradually add 0.5 cups warm water, mixing with your hands until a soft, slightly tacky dough forms. Let rest 5 minutes to hydrate.

Form and cook arepas

Divide the dough into two equal portions and shape into 2 flattened rounds about 2.5–3 inches (6–7.5 cm) wide and 1/2 inch thick. Heat 2 tbs vegetable oil in a nonstick skillet over medium heat. Fry arepas 3–4 minutes per side until golden and a crust forms. Reduce heat to low, cover and cook an additional 3–4 minutes per side if needed so they cook through. Optionally rub 1 tsp butter on hot arepas.

Assemble arepas

Carefully slice each mini arepa horizontally (like a sandwich) leaving one edge intact. Choose two fillings from the options provided (e.g., 0.5 cup shredded roasted chicken; 0.5 cup shredded beef; 0.5 cup seasoned black beans; 0.5 cup sliced avocado; 0.25 cup crumbled queso blanco). Warm fillings if necessary. Stuff each mini arepa with your selected fillings—approximately 2–3 tbs per arepa—so you have two different filled arepas. Serve immediately so the shells stay crisp.

Make cachapa batter

In a blender or food processor combine 1 cup corn kernels, 2 tbs flour, 1 tsp sugar, 0.125 tsp salt, 2 tbsp milk and 0.5 of a beaten egg (whisk egg and use half). Pulse or blend briefly until a coarse, slightly chunky batter forms — you want texture, not perfectly smooth.

Cook mini cachapas

Heat a nonstick skillet over medium-low and add 1 tbs butter to coat. Spoon about 3–4 tbs batter per mini cachapa (makes two) into the skillet, spreading to 3–4 inch rounds. Cook 3–4 minutes until the bottom is golden and edges set. Flip and cook another 2–3 minutes. Reduce heat if browning too quickly to ensure the inside cooks through.

Add cheese and finish

Top each hot cachapa with about 1/4 cup (heaped) soft melting cheese. Fold or sandwich the cheese between two mini cachapas if you made four small pancakes, or simply place cheese on top and cover the skillet for 1 minute to melt. Remove and serve warm.

Make quick pastry

In a small bowl combine 0.5 cup flour and pinch salt. Cut in 1 tbs cold butter with a fork until mixture resembles coarse crumbs. Add 2 tbs cold water and mix until a soft dough forms. Do not overwork. Chill 10 minutes wrapped in plastic if time allows.

Assemble tequeños

Roll the dough on a lightly floured surface into a thin strip about 6–7 inches long. Cut into two pieces. Wrap each mozzarella or queso blanco stick (2 units, mini batons) with the dough, sealing edges by pinching or tucking so cheese is fully enclosed. Keep seam on the bottom to prevent unwrapping.

Fry tequeños

Heat 1 cup vegetable oil in a small pot or skillet to 350°F (175°C) — or medium heat if you do not have a thermometer. Fry the two tequeños 1.5–3 minutes, turning as needed, until golden brown and pastry is cooked. Remove with a slotted spoon and drain on paper towels. Serve warm so cheese is melty.

Arrange 2 filled mini arepas, 2 mini cachapas with melted cheese, and 2 tequeños on a serving platter. Provide 2 tbs sour cream or crema, 2 tbs salsa criolla/pico de gallo, and lime wedges for squeezing. Serve immediately while hot and melty.