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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
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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.
I’ve never made arepas, these look like the ultimate breakfast comfort food. I’m sure it’s faux pas but I can see a little salsa verde or guacamole going mighty nicely with these. Yum!
I’ve never heard of these before but they look delicious!!
Kari
www.sweetteasweetie.com
These look so yummy and tasty!
http://alexandermcqueenoutlet.allseasonscovers.com
There’s nothing better than gooey cheese! I had arepas when I was in Colombia last year and I’ve been wanting to make my own ever since… I need to get on it!
Yes! They’re so much easier than you would think. Hope you like ’em!
Do these freeze well?
Yes, they do! I’d make them completely, let them cool to room temperature and then place them on a sheet pan and stick ’em in the freezer for 1 hour. When they’re mostly frozen, I’d put them all in a freezer-safe plastic bag, separated by small sheets of parchment.
Could I do this in a sheet pan?! HA! 🙂
Lol. Probably!
This is the breakfast recipe I have been waiting for. Trying to stay away from wheat, needing protein and easy! Thanks Adrianna, pet Amelia for me!
I just did and she says thank you and hi! 😉
These look amazing and I can’t wait to make them! Is cornmeal an okay substitute for the corn flour in this recipe? Maybe I can run it through a food processor until it’s finely ground?
Hmm…that might work actually. I’m not sure because I haven’t tried it but if you put it in the food processor I can’t imagine it not working!
Those look so yummy and they look easy. I’m trying them soon. Technically gluten free as well!
Definitely gluten-free!
I LOVE apepas! I haven’t made them myself though, so trying this version is definitely something I’ll be doing soon. Woo hoo!
Thanks, Katrina! 🙂