Colombian Arepas with tomato-Onion Relish (Hogao)

Born in the kitchens of indigenous tribes, long before Christopher Columbus even dreamt of America, these cornmeal patties have been charming the palates of Colombians for centuries. As versatile as a Swiss Army knife, and just as essential, they’ve got an endearing simplicity that somehow manages to spark culinary fireworks. Unlike their Venezuelan cousins - who they love like a sibling but argue with at every family gathering - Colombian arepas are traditionally thicker, often served up plain to soak up the flamboyant flavours of their accompaniments. But don't let their humble appearance fool you - these are no mere bread substitutes, but rather, the subtly confident maestros orchestrating a symphony of Latin American flavors.

Hogao, also known as criollo sauce, is a traditional Colombian condiment originating from the Andean region of the country. It's a flavorful sauce made primarily from tomatoes, onions (or scallions), garlic, and cumin, cooked slowly until it becomes a thick, aromatic mixture. The name "hogao" comes from the term "ahogar", which means to smother or sauté in Spanish, reflecting the cooking process of the sauce. As for its taste, hogao boasts a savory, slightly sweet profile, with the freshness of the tomatoes and scallions being prominent. The garlic and cumin add depth and a warm, earthy note. This sauce is used as a base for many Colombian dishes and is a customary topping for arepas, giving them an added layer of flavor.

Yield: 8

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Colombian Arepas and Hogao

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Arepas

• 2 cups of pre-cooked White Cornmeal (Masarepa)
• 1 teaspoon Salt
• 1 cup Cotija Cheese, finely grated
• 2 cups of Warm Water
• Vegetable Oil (for grilling)

Hogao

• 2 tablespoons Vegetable Oil
• 1 cup White Onions, finely chopped
• 2 cups Tomatoes (about 4 medium tomatoes), finely chopped
• 2 Garlic cloves, minced
• 1 Scallion (green onion), finely chopped
• 1 Tbsp Cilantro, chopped
• Salt and pepper, to taste

Instructions

Arepas

1. In a large bowl, combine the masarepa, salt, and cotija cheese. Mix these dry ingredients together until they are well combined.
2. Gradually add warm water to the dry ingredients, mixing as you go. Continue mixing until you have a soft dough with no lumps. Let the dough rest for about 5 minutes.
3. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it with your palms to form a disc about 4 inches in diameter and ½ inch thick.
4. Preheat your grill to medium heat and lightly oil the grates. If you don't have a grill, you can also cook the arepas in a pan. To do this, heat a tablespoon of oil in a large non-stick pan over medium heat.
5. Place the arepas on the grill (or in the pan). Cook for about 5 minutes on each side, until the arepas are golden brown and have a crusty exterior. The cheese within the dough should melt and give the arepas a delicious flavor.
6. Serve the arepas warm. They can be eaten as is, or you can add more toppings if you like.

Hogao

1. Heat the oil in a large pan over medium heat.
2. Add the chopped onions, tomatoes, scallion, and garlic to the pan. Cook, stirring occasionally, until the vegetables are softened and the tomatoes have released their juices. This should take about 10-15 minutes.
3. Add the chopped cilantro, and salt and pepper to taste. Cook for a few more minutes to let the flavors meld together.
4. Use the hogao immediately, or store it in the refrigerator for up to a week.

Adam's Notes

• If you want a cheese-filled arepa, you can stuff the arepas with cheese. After forming the arepa dough into a ball, flatten it out and add in a pinch of shredded cheese. Flatten the arepa and proceed with the technique.
• Queso Costeño is a Colombian cheese very similar to Mexican Cotija which is more widely available in the US. Feel free to sub it out if needed. As far as melting cheese goes, Colombian Queso Campesino is traditional, but I use mozzarella or Queso Oaxaca because it’s easier to find where I live.
• It’s fun to use the Arepa as a vessel for other flavors. Think meats, sauces, herbs, etc. Or even make a sandwich with two Arepas. You can also try to stuff your arepa, but that’s more of a Venezuelan arepa thing because they’re generally thicker so it’s easier to stuff.
• If the arepas are dry, add a bit more water.

Stuff I Use...

P.A.N. Masarepa (Cooked Corn Arepa Flour)

Some thoughts...

Hogao can be used as a sauce for meats, a base for stews, or a topping for arepas and other Colombian dishes. It's a versatile sauce that adds a lot of flavor to a variety of dishes.

Hogao, also known as criollo sauce, is a traditional Colombian condiment originating from the Andean region of the country. It's a flavorful sauce made primarily from tomatoes, onions (or scallions), garlic, and cumin, cooked slowly until it becomes a thick, aromatic mixture. The name "hogao" comes from the term "ahogar", which means to smother or sauté in Spanish, reflecting the cooking process of the sauce. As for its taste, hogao boasts a savory, slightly sweet profile, with the freshness of the tomatoes and scallions being prominent. The garlic and cumin add depth and a warm, earthy note. This sauce is used as a base for many Colombian dishes and is a customary topping for arepas, giving them an added layer of flavor.

Ropa Vieja with Hogao spread onto a Colombian Arepa

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