Yuca Arepas with Hogao (Tomato and Onion) Sauce
Arepa is a patty made traditionally in Colombian and Venezuelan cuisine with precooked corn flour that can be baked, grilled, or fried. These arepas are made with yuca root, also known as cassava. The outside is crispy and golden, while the middle stays slightly moist and soft. Hogao, a very important component of Colombian cuisine, is a savory sauce made with onions, tomatoes, garlic, and other spices that are sauteed until soft and fragrant.
Prep: 5 mins
Cook: 20 mins
Yield: 12 servings
Ingredients
Ingredients
Arepas
- 2 cups yuca, peeled and cubed
- ⅓ cup almond flour
- 1 Tbsp chia seeds
- Pinch of sea salt
Hogao Sauce
- 1 cup onion, diced
- 1 cup tomatoes, diced
- ¼ cup roasted red pepper, diced
- 3 garlic cloves, crushed
- Pinch of ground cumin
- Pinch of sea salt
- Pinch of ground pepper
- Cilantro, chopped (optional)
Instructions
Instructions
Arepas
- 1. In a saucepan, add the yuca and cover with water. Bring to a boil and cook for 15 minutes or until tender.
- 2. Drain the yuca and transfer to a medium bowl.
- 3. Mash the yuca until there are no big chunks. Add the almond flour, chia seeds, and pinch of salt, and mix well.
- 4. With wet hands, take about ¼ cup of the mix and form into a ball. Flatten into arepa about ½ inch thick. Repeat with remaining mixture.
- 5. In a hot skillet, cook the arepas until lightly toasted on each side.
- 6. Serve immediately.
Hogao Sauce
- 1. In a hot skillet, sauté onions for 3-4 minutes or until slightly softened.
- 2. Add tomatoes and roasted red peppers and sauté for 3 minutes.
- 3. Add garlic and spices and cook for 3 minutes.
- 4. Add cilantro, if using, and serve.
Cooking Tips
Cooking Tips
- 1. You can find peeled frozen yuca in most supermarkets.
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