Mega Sampler Recipe

Make arepa dough

In a large bowl combine 2.5 cups pre-cooked cornmeal and 1 tsp salt. Gradually add 2.25 cups warm water while mixing with your hand until a soft, smooth dough forms. Let rest 5 minutes. If dough is too dry add up to 2–4 tbsp more water; if too sticky, add a little more cornmeal.

Portion and shape

Divide dough into nine equal pieces (about 2.25–2.5 oz each). Roll into balls and flatten gently to 3–3.5 inch rounds about 1/2 inch thick.

Cook arepas

Heat a heavy skillet or griddle over medium heat and add 1 tbsp oil. Cook arepas 4–5 minutes per side until golden and a light crust forms. Lower heat if they brown too fast. Transfer to a 350°F (175°C) oven for 8–10 minutes to finish cooking through (optional) or cover skillet and cook 6–8 minutes longer until done.

Fillings — assemble varieties

Using a sharp knife, slice a pocket into each arepa. Fill three with 1/3 cup shredded mozzarella (cheese arepas), three with 1/3 cup seasoned shredded chicken, and three with 1/3 cup seasoned shredded beef. For pabellon-style arepas (if chosen among the three), fill with a combination: about 2 tbsp cooked black beans, 2–3 slices fried plantain (or 2 tbsp mashed plantain) and 2–3 tbsp shredded beef plus a sprinkle of cheese. Press closed lightly and return to skillet 1–2 minutes per side to melt cheese and warm filling.

Make cachapa batter

In a blender or food processor combine 2 cups corn kernels, 0.25 cup flour, 1 tbsp sugar, 0.25 tsp salt, 0.25 cup milk and 2 tbsp melted butter. Pulse briefly — batter should be coarse but cohesive (not completely smooth). If too thick, add 1–2 tbsp milk.

Cook cachapas

Heat a nonstick skillet or griddle over medium-low and brush with butter. Spoon batter to form three 5–6 inch mini pancakes (about 1/4–1/3 cup batter each). Spread slightly to an even 1/3 inch thickness. Cook 3–4 minutes until edges set and underside golden, flip and cook 2–3 more minutes. Reduce heat if browning too quickly.

Fill cachapas

Place a generous amount (about 1/3 cup) of fresh queso fresco or mozzarella on one half of each hot cachapa, fold in half to enclose and press gently. Let rest 1 minute for cheese to soften. Serve immediately.

Make tequeño dough

In a medium bowl combine 1.25 cups flour and 0.25 tsp salt. Cut in 3 tbsp cold cubed butter until mixture resembles coarse crumbs. Stir in 1 tbsp cream cheese (optional) and gradually add 3 tbsp cold water until dough comes together. Gather into a ball, wrap and chill 20 minutes.

Assemble tequeños

Roll chilled dough out to 1/8 inch thickness on a lightly floured surface. Cut into 3 long strips about 3/4–1 inch wide and long enough to wrap around cheese sticks. Pat each cheese stick dry and wrap dough strips tightly in a spiral or overlap single strip leaving ends sealed. Trim excess and press seams to seal; tuck ends closed to prevent cheese leakage.

Fry tequeños

Heat 2 cups vegetable oil in a medium saucepan to 350°F (175°C). Fry tequeños in batches, turning occasionally, until golden brown, about 2.5–3.5 minutes. Remove to paper towel-lined plate to drain. Serve hot.

Prepare fillings — general prep

Finely chop 1 small onion and sauté with 1 tsp minced garlic in 1 tbsp oil until softened. Divide and season portions for different fillings as below. Keep fillings cooled to room temperature before filling dough.

Cheese filling

Combine 1.5 cups shredded mozzarella or queso blanco with a pinch of salt and pepper. Keep ready to spoon about 1.5 tbsp per empanada.

Shredded chicken filling

Mix 1.5 cups shredded cooked chicken with half the sautéed onion/garlic, 1/4 tsp cumin, pinch salt and pepper. Add a tablespoon of tomato sauce or a little oil if dry. Use about 1.5 tbsp per empanada.

Shredded beef filling

Mix 1.5 cups shredded cooked beef with remaining sautéed onion/garlic, 1/4 tsp cumin, 1/4 tsp paprika, salt and pepper. Use about 1.5 tbsp per empanada.

Ground beef filling

Cook 1.25 cups ground beef in a skillet until browned, drain excess fat, add 1/4 tsp cumin, 1/4 tsp paprika, salt and pepper and a splash of water or tomato sauce; simmer 2–3 minutes. Cool and use about 1.5 tbsp per empanada.

Pabellon filling

Combine 0.75 cup cooked black beans (lightly mashed), 1 medium ripe plantain (fry plantain slices in 1 tbsp oil until golden, then mash) and 1.5 cups shredded beef (or use remaining shredded beef portion). Season lightly with salt. Use about 1.5 tbsp per empanada.

Assemble empanadas

On a clean surface, place one dough disc, spoon the appropriate filling (~1.5 tbsp) into the center, leaving a 1/2 inch border. Brush edge with lightly beaten egg. Fold and press edges together. Crimp with a fork or create a decorative edge to seal. Repeat for all 15 empanadas.

Cook empanadas

Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C). Fry empanadas in batches until golden brown, about 2.5–3.5 minutes per side. Drain on paper towels. Alternatively, brush with egg wash and bake at 400°F (200°C) for 18–22 minutes until golden.

Arrange sampler with 3 mini arepas (your chosen three flavors), 3 mini cachapas, 3 tequeños and 3 mini empanadas of each selected filling (or choose a total of 3 mini empanadas if you prefer fewer varieties). Garnish with chopped cilantro, lime wedges and serve immediately while warm.