Arepas
A staple of Colombia and Venezuela — round corn cakes griddled until golden and crisp outside, soft inside. The dough is just three things: masarepa, water, and salt. Spread with butter, or split and stuffed with cheese, egg, or meat.
Ingredients
- Masarepa · pre-cooked corn flour (e.g. Harina P.A.N.)2 cups
- Warm water2.5 cups
- Salt1 tsp
- Butter · for the dough, optional1 tbsp
- Cooking oil · for griddling1 tbsp
- Mozzarella / cheese · filling, optional
Steps
- ⏲ 3 min
Mix the warm water and salt in a bowl, then work in the masarepa a little at a time by hand. (Butter makes the dough softer.)
- ⏲ 5 min
Rest the dough about 5 minutes so it hydrates evenly. Add water if it cracks, more flour if it's too wet.
- ⏲ 4 min
Divide into 8 and shape round patties about 1 cm thick, smoothing any cracked edges with your hands.
- ⏲ 12 min
Heat a lightly oiled pan over medium heat and griddle 5–7 minutes per side until a golden crust forms.
- ⏲ 2 min
While warm, split and fill with butter and cheese, or stuff with egg, meat, and more.
Tips & Variations
Variations
- Arepa con queso: Mix cheese into the dough or stuff it inside.
- Arepa de huevo (Colombian coast): Deep-fried with an egg inside.
- Reina pepiada (Venezuela): Filled with avocado-chicken salad.
- Oven / air fryer: Bake instead of pan-griddling.
Tips
- You must use pre-cooked corn flour (masarepa) — regular cornmeal or cornstarch won't work.
- If the dough cracks, it needs more water — add it gradually until smooth.
- Griddle low and slow so the inside cooks through and the crust crisps.
- Smooth the edges by hand after shaping to prevent cracking.
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