Plantain Arepas with Hogao and Fresh Avocado Salad

Golden cornmeal arepas infused with sweet plantains, served with a rich, slow-cooked Hogao sauce and a vibrant avocado salad with lime.

• Prep: 35 min
• Cook: 35 min
• Total: 1 hr 10 min
• Servings: 2
• Cuisine: Colombian
• Difficulty: Medium
• Cost: $2.52/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• fry
• savory
• sweet
• classic
• fresh
• comfort food

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, finely chopped)
• 1 Roma tomato (large, finely diced)
• 1 clove garlic (minced)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 ripe plantain (large, yellow with black spots)
• 1 cup precooked white cornmeal
• 1 cup water (warm)
• 1 tablespoon vegetable oil (for cooking arepas)
• 1 ripe avocado (medium, diced)
• 0.25 cup red onion (diced)
• 2 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. For the Hogao (tomato-onion sauce): Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the finely chopped yellow onion and cook, stirring occasionally, until very soft and translucent, about 10-12 minutes.
2. Add the finely diced Roma tomato, minced garlic, ground cumin, and dried oregano. Continue to cook on medium-low heat for another 10-15 minutes, stirring frequently, until the tomato breaks down and the sauce has thickened. Season with salt and black pepper to taste. Set aside and keep warm.
3. For the plantain arepas: Peel the ripe plantain and slice it into 1/2-inch thick rounds. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Fry the plantain slices for 2-3 minutes per side, until golden brown and soft. Remove from skillet and mash thoroughly with a fork or potato masher.
4. In a large bowl, combine the precooked white cornmeal, 1 cup warm water, and 1/2 teaspoon salt. Mix well with your hands until a soft dough forms. Add the mashed plantain to the cornmeal dough and knead until well incorporated. If the dough is too dry, add a little more warm water, 1 tablespoon at a time, until it is pliable but not sticky.
5. Divide the dough into 4 equal portions. Form each portion into a ball, then flatten into a disc about 3/4-inch thick and 3-4 inches in diameter.
6. Heat a large heavy-bottomed skillet or griddle over medium heat. Cook the arepas for 7-10 minutes per side, or until golden brown and slightly puffed, with a crusty exterior and tender interior.
7. For the avocado salad: While the arepas cook, combine diced ripe avocado, diced red onion, 2 tablespoons chopped fresh cilantro, and lime juice in a small bowl. Season with a pinch of salt and black pepper. Gently toss to combine.
8. Serve the warm plantain arepas with generous spoonfuls of Hogao and a side of fresh avocado salad.

Notes

Arepas are best served fresh, but the hogao can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 610
• Protein: 11 g
• Carbohydrates: 88 g
• Fat: 28 g
• Fiber: 12 g
• Sodium: 700 mg
• Saturated Fat: 4 g
• Sugar: 22 g