Arepas – A Beautiful Mess

If you’ve never made Arepas at home before, you should try this complete recipe! Arepas is like cornmeal flatbread (without yeast), consisting of just three ingredients and less than 30 minutes. They are staple foods in Latin American countries like Venezuela and Colombia, and can be prepared in several different ways.

If I’m being honest, I’m thinking of Arepas like the quick cornmeal version of the English muffins. You fry and then bake both. And you can provide them in many the same ways. I keep them warm and warm inside with a little butter and honey, but you can also fill them with meat, black beans or cheese to make a sandwich. For breakfast options, you can fill it with scrambled eggs and hot sauce. Even if you meet this arepas recipe, they are delicious!

Related: Next, try the cornmeal churros or cornbread recipe.

material

• Talking Cornmeal
• Warm water
• salt
• Pan frying oil

Precooked Cornmeal, also known as Masarepa, is white and yellow and is sometimes called Arparina (brand). It is different from cornmeal or corn flour (Masa Harina).

I make arepas like the Venezuelans in that I don’t add cheese to the centre, but please see the notes below for options!

How to make Arepas

Measure the water and add salt in a glass measuring cup. Mix together.

In a large bowl, add the cooked cornmeal and then pour in salted water. Once mixed, you can do this with a large spoon or a clean hand. Mix until a soft dough forms. Arepa dough should be easily held together, but you don’t have to stick to your hands. If it still looks too sticky, add a little more cooked cornmeal.

Use your palm to create a disc and form 6-8 arepatties from the dough. I prefer thinner arepa, so I tend to go for the 8.

If you’re adding cheese to the center, this is also the time to do that. If used, yellow cornmeal dust.

In a large cast iron frying pan, add oil and heat over medium heat. Toast on both sides and fry arepas until golden brown, and 2-3 minutes on both sides. Depending on the size of the bread, this may need to be done in batches. Next, transfer to a baking mat or parchment lined baking sheet.

Cook in the oven at 350°F for 15-16 minutes. Let cool a little before slices and serving.

Tips and notes

• I mix a bit of yellow cornmeal into the batter and use it to dust the top and bottom of the arepa before frying. But this is an option! I like the texture and color it adds.
• Vegetable or canola oil is used for deep frying. If you use more flavors (such as coconut oil or olive oil), know that some of this flavor will affect Arepas.
• If you want to make a cheese filled arepas, as many Colombians enjoy, you’ll need fine mozzarella or other melted cheese, and add 1-2 ounces to these centers when forming arepassi.
• Arepas is naturally gluten-free and vegan-friendly.
• Store the remaining Arepas in an airtight container at room temperature for up to 5 days. Works again with toast or pan-frying.

Arepa fillings and other Latin American recipes