Arapas - South American Street Food


1 ½ cups bread flour
1 ½ cups corn meal
2 tsp baking powder
1 tbs sugar
2 eggs
3 cups buttermilk
(optional) roasted corn – cut off cob – heaping ½ cup
cotija cheese
chihuaha cheese
chopped onion
roasted green chilies


In large bowl, combine dry ingredients and stir. Add in eggs and buttermilk. Mix well. Add corn, if desired. In a medium heat sauté pan, add clarified butter to coat pan, pour in batter to small “pancake” size. Flip and cook other side. When done, take out and immediately add both cheeses, onions and roasted green chilies. Top with another Arapa on top. The heat from the cakes should help melt the cheeses. Serve as finger food.