Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Arepas are made from ground corn flour and mixed with warm water. They’re most popular in Colombia and Venezuela. I like them filled with cheese and served for breakfast with huevos pericos and avocado.
My mom is Peruvian so I grew up eating Tallarines Verdes, Chicha Morada and Aji de Gallina. But my dad is Colombian and this is something she made for him all the time.
Ingredients You’ll Need for Arepas
- Masarepa. I like using the brand PAN. The masarepa flour is finer in texture than traditional corn flour. They sell it at most Latin markets.
- Mozzarella cheese. I love using mozzarella for a delicious cheese pull.
- Butter. I like adding this to the dough. It helps give it good flavor.
For the rest of the ingredients, please see the recipe index card below!
How to Make Arepas
- I like to dissolve the salt into the warm water. This is a new way of making it to be honest. I used to just whisk the salt into the corn flour (you can do that too!)
- Next, I like to mix in the corn flour and when it comes together I knead it with my hands.
- Then, I add in the softened butter and mix that until combined. After that I add in the shredded mozzarella.
- When it’s a cohesive ball, I separate the dough into 10 balls of dough. You can weigh the dough balls (they’ll be about 65 grams each).
- Grease a non-stick skillet with a bit of oil or butter over medium-heat. When the skillet is warm, add the arepas to the pan. You can put them pretty close together since they won’t spread. Cook on each side for about 2-3 minutes, until lightly golden brown.
- This step is optional but I like to cut them open and then add a bit more cheese. And then return them it to the skillet until the cheese has melted.
Tips and Tricks
- Recipes like this are about touch and feel. But these measurements should give you something that’s pretty accurate. You’re welcome to add a teeny bit more butter to make them richer. Or even cook them in butter. I would just be sure to wipe the skillet clean after each use because the butter can tend to burn.
- You can find masarepa at any Latin grocery store. The most popular brand is P.A.N. I use the white corn but they also have it in yellow corn.
Recipe FAQs
Arepas are pre-Columbus. Meaning, they were made by indigenious tribes in the Andes region before Columbus “discovered” South America. During this time, cooks from these tribes would grind corn into a flour and mix it with water. These were the first iteration of arepas. Currently, they’re most associated with Venezuela and Colombia. They’re similar to Pupusas.
More Latin Recipes
Peruvian Recipes
Papa a la Huancaina
Dinner
Cuban Picadillo
Dinner
Pollo Frito a la Criolla
Desserts
Sopapillas
If you tried this Arepas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Arepas
Ingredients
- 1 teaspoon kosher salt, (15g)
- 1 2/3 cup warm water, (380ml)
- 250 grams masarepa flour
- 1 tablespoon unsalted butter, at room temperature
- 1/4 cup finely shredded mozzarella cheese
- 3 ounces sliced mozzarella
Instructions
- In a medium bowl, mix together the salt and warm water until the salt dissolves. Add the masarepa flour and mix with a spoon until mostly combined. Then knead the dough until it comes together in a mass. Add in the softened butter and knead again. Lastly, mix in the shredded mozzarella cheese.
- Separate the dough into balls and form them into patties using your palms. It should be about 1/2-inch thick and a 3-inch diameter. Brush a cast iron skillet or non-stick skillet with a bit of butter or avocado oil and place over medium heat.
- When warm, add the arepas to the pan and cook on each side for about 4 to 5 minutes, until lightly golden brown. Remove from heat and slice open. Add slice of cheese to the inside and return to the skillet until cheese has melted.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best four is a brand named PAN. I know it because Iโm Venezuelan
I love arepasโค๏ธLived in Venezuela for a few years, and learned to.love them.there.But I never added cheese to my arepa dough,but must try that the next time
Venezuelans and Colombians definitely make arepas slightly different. I love adding a little cheese to the dough. Let me know if you try it! ๐
Teaspoon or tablespoon of salt? The 15 gms implies a tbsp.
I tried making these yesterday for breakfast. The salt measurement was confusing because it says both teaspoon and tablespoon. I decided to weigh out the 15 g instead. I cut one open after 4-5 minutes and they were still soft inside. I cooked them for a few more minutes on each side. They were delicious although a little salty. Next time I will use less salt. Delicious!
yess venezuelan represent hahahahhahaha i LOved
omg omg omg I LOVE arepas. I seriously could eat them all the time. Cant’ wait to try this out!!