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4.95 from 19 votes

Arepa Recipe from Colombia

Arepas are a delicious, warm Colombian dish that are easy to grab and go and can be customized to your liking. These toasty little pockets of dough make an excellent breakfast, snack, or can be stuffed with cheese and meat for a quick lunch.
Course Appetizer, Main Course
Cuisine Colombia
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8
Calories 238kcal

Equipment

Ingredients

  • 2 cups white cornmeal or arepa flour
  • 1 tsp Salt
  • 2 cups warm water
  • 1 cup shredded mozzarella cheese 4 oz (or another white cheese. Traditional choices are queso campesino or queso costeño)
  • 3 tbsp butter softened, divided

Instructions

  • In a large bowl, place 2 cups white cornmeal, 1 tsp salt, 2 cups water, 1 cup mozzarella cheese, and 2 tbsp of butter. Use your hands to mix the dough thoroughly. Cover with a towel and let it rest for 5 minutes.
  • Separate the dough into 8 sections and roll each section into a ball. Press the ball flat in your hand until about ½” thick. Press the edges with your hands so that no cracks form.
  • Warm a cast iron skillet or an electric griddle and then grease with 1 tbsp of butter.
  • Place four arepas in the pan and cook over low-medium heat for 3-4 minutes until brown. Then flip and heat on the other side for about 3-4 minutes, or until a crust is formed on both sides.

Video

Notes

Copyright The Foreign Fork. For educational or personal use only.
  • Arepa Flour/Masarepa: Read the Arepa Flour section for more guidance on finding the right product.
  • Water: Warm water will make the dough more pliable and less likely to crack
  • Shredded Cheese: For an accessible option, you can use mozzarella cheese. Traditional choices are queso campesino or queso costeño.
  • Butter: Softened. This is used in the dough as well as for cooking on the griddle.
  • If you find that your arepas are cracking when you try to cook them, keep a bowl of water nearby, dip your fingers in it, and use that tiny bit of water to smooth out any cracks in the dough.
  • Some chefs like to place the water into the bowl first and then add the flour slowly to prevent any lumps of flour. I’ve also seen chefs add water to the flour so that they are careful not to add too much water. If you run into any issues, try doing it the other way the next time.
  • Venezuelan-style arepas are often stuffed with toppings, rather than topped. You can stuff your dough balls with your favorite ingredients or favorite meat before cooking to try this way.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 417mg | Potassium: 188mg | Fiber: 4g | Sugar: 1g | Vitamin A: 226IU | Calcium: 78mg | Iron: 2mg