Arepas Recipe
Venezuelan / Colombian · Main course / Snack · 25 min total
Arepas are versatile cornmeal cakes from Venezuela and Colombia, perfect for breakfast, lunch, or dinner. This recipe yields soft, golden arepas that can be split and filled with cheese, meat, or avocado.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups pre-cooked white cornmeal (such as P.A.N.)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (plus more for greasing)
Instructions
- In a large bowl, mix the warm water and salt. Gradually add the cornmeal, stirring with your hands or a spoon until a soft dough forms. Let rest for 5 minutes.
- Knead the dough briefly in the bowl until smooth and pliable. If too dry, add a tablespoon of water; if too sticky, add a little more cornmeal.
- Divide the dough into 4 equal portions and shape each into a ball. Flatten each ball between your palms to form a disc about 1/2-inch thick and 4 inches in diameter.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with vegetable oil. Cook the arepas for 5-7 minutes per side, until golden brown and cooked through. They should sound hollow when tapped.
- Transfer to a plate and let cool slightly. Slice open horizontally (like a pita) and fill with desired ingredients such as shredded beef, black beans, cheese, or avocado.
Tips
- For extra flavor, add a little melted butter or a pinch of sugar to the dough.
- Arepas can be made ahead and reheated in a toaster or dry skillet.
- Store leftover arepas in an airtight container at room temperature for up to 2 days.
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