**repas de Huevo (Egg-Stuffed Corn Cakes)** Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia

Ingredients

• 2 cups precooked white corn flour, preferably Harina P.A.N.
• 1 1⁄2 tsp. kosher salt
• 1 tbsp. canola oil, plus more for frying
• 8 eggs
• Hot sauce, for serving (optional)

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Instructions

1. Mix corn flour and salt in a bowl. Stir in 2 1⁄2 cups warm water and 1 tbsp. oil

   until dough forms; knead until smooth, 2–3 minutes.

2. Divide dough into eight 4-oz. balls. Heat 2" oil in a 6-qt. saucepan until a deep-fry

   thermometer reads 325°. Flatten balls into 5" disks, about 1⁄4" thick.

3. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to

   paper towels to drain.

4. Increase oil to 375°. Working with one arepa at a time, slice a 3" incision

   horizontally without cutting all the way through to make a pocket.

5. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes.

6. Drain on paper towels; serve with hot sauce, if you like.

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This Recipe Courtesy Of ---->>> Ana Tulia Gómez Peña

bon appetit