These arepas are based on a recipe for the Colombian-style ones, which are distinguished from their Venezuelan counterparts by their flatter, larger shape and the fact that they can be made with yellow—as opposed to white— corn. This, I learned from Maricel E. Presilla’s encyclopedic cookbook Gran Cocina Latina, where I discovered arepas de queso asadas, or grilled corn and cheese arepas.
When Ms. Presilla makes them at home, she chars them under the broiler. I created a similar effect without a grill or an oven (which is where the “lazy” comes from—and where it stops). For textural contrast, I incorporate seared corn kernels into the batter. Then I work at least two types of cheese into the dough. The cool crunch of the lime-splashed slaw makes the corn-flecked arepas seem even warmer, softer, and gooier by comparison. It’s worth the extra effort.
— Charlotte Druckman
• ON-DEMAND: Listen to Faith and Charlotte talk about this recipe as well as how to care for your cast-iron skillet. •
From Stir, Sizzle, Bake by Charlotte Druckman. Published by Clarkson Potter/Publishers. Copyright © 2016 Charlotte Druckman, Photographs Copyright © 2016 Aubrie Pick.