Arepas
These golden corn cakes are crisp outside, tender inside, and ready for butter, cheese, beans, chicken, avocado, or anything you like. The key is using the right flour: precooked cornmeal, often sold as masarepa.
Total
35 min
Servings
Makes 8 arepas
Level
Easy
Arepas are round corn cakes eaten across Venezuela and Colombia. They can be split and filled like a sandwich, served beside eggs, or topped with cheese, beans, meat, or avocado.
The dough is simple: precooked cornmeal, water, salt, and a little oil. Precooked cornmeal is not the same as masa harina, which is used for tortillas, so check the label before you start.
This recipe cooks the arepas in a skillet, then finishes them briefly in the oven so the centers cook through. If you like a softer arepa, you can skip the oven and cook them a few minutes longer on the stovetop.
01What you'll need
Ingredients
5 items · Makes 8 arepas
- 2 cups warm water
- 1 teaspoon fine salt
- 1 tablespoon neutral oil, melted butter, or melted ghee, plus more for the pan
- 2 cups precooked cornmeal, such as masarepa or harina precocida, white or yellow
- Butter, cheese, black beans, shredded chicken, avocado, or eggs, for serving
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Line a baking sheet with parchment paper or leave it unlined. The oven finish helps the arepas cook evenly in the middle after they brown in the pan.
2. Mix the water and salt
Add the warm water and salt to a large bowl. Stir until the salt dissolves. Mix in the oil or melted butter.
3. Add the cornmeal
Sprinkle in the precooked cornmeal while stirring with your hand or a spoon. Keep mixing until no dry patches remain. The dough will look soft at first, then it will thicken as the cornmeal absorbs the water.
4. Rest the dough
Let the dough rest for 5 minutes. This short rest makes it easier to shape. If the dough feels dry or cracks a lot, knead in warm water 1 tablespoon at a time. If it feels sticky and loose, add more cornmeal 1 tablespoon at a time.
5. Shape the arepas
Divide the dough into 8 equal pieces. Roll each piece into a ball, then pat it into a disk about 1/2 inch thick and 3 to 4 inches wide. Smooth any cracked edges with wet fingers.
6. Brown the first side
Heat a large skillet or griddle over medium heat. Lightly oil the surface. Add the arepas in a single layer, leaving space between them. Cook for 5 to 7 minutes, until the bottoms are golden and lightly crisp.
7. Flip and brown the second side
Turn the arepas over and cook for another 5 to 7 minutes. Adjust the heat if they brown too quickly. They should be golden on both sides, not dark before the centers have time to cook.
8. Finish in the oven
Transfer the browned arepas to the baking sheet. Bake for 8 to 10 minutes, until they feel firm and sound slightly hollow when tapped. Let them rest for 2 minutes before serving.
9. Split and serve
Use a small knife to split each warm arepa partway or all the way open. Fill with butter and cheese, beans, shredded chicken, avocado, eggs, or your favorite savory filling.
03From our kitchen
Cook's tips
- Use precooked cornmeal, not regular cornmeal or masa harina. Look for labels such as masarepa, harina precocida, or harina de maíz precocida. Regular cornmeal will not hydrate the same way.
- Make the dough up to 1 day ahead. Cover it tightly and refrigerate. Before shaping, let it sit at room temperature for 15 minutes and knead in a splash of warm water if it feels firm.
- Cooked arepas keep well. Cool them completely, then refrigerate in an airtight container for up to 4 days. Reheat in a dry skillet, toaster oven, or 350°F oven until hot.
- Freeze cooked arepas for up to 2 months. Wrap them individually, then place them in a freezer bag. Reheat from frozen in a 350°F oven for 15 to 20 minutes.
- If the edges crack while shaping, the dough needs more water. Wet your hands and knead the dough briefly, or add warm water 1 tablespoon at a time.
- If the dough sticks to your hands, it may be too wet. Let it rest a few more minutes first. If it is still sticky, add a small spoonful of precooked cornmeal and knead again.
Cook's note
Arepas vary by region and household. Venezuelan arepas are often split and stuffed generously, while Colombian arepas are often served thinner, sometimes with cheese, and eaten as a side. This recipe is a flexible home version that works well for filling or topping.
04Frequently asked
Questions & answers
Can I make arepas without an oven?
Yes. Cook them in a covered skillet over medium-low heat after browning, turning once or twice, until firm and cooked through. This usually takes 6 to 10 extra minutes.
What is the difference between masarepa and masa harina?
Masarepa is precooked cornmeal used for arepas. Masa harina is treated corn flour used for tortillas and tamales. They behave differently, so do not swap them in this recipe.
Why are my arepas raw or gummy inside?
They may be too thick, cooked over heat that was too high, or not cooked long enough. Shape them about 1/2 inch thick, brown them over medium heat, and finish them in the oven until firm.
Can I add cheese to the dough?
Yes. Knead in 1/2 to 1 cup shredded low-moisture mozzarella, queso fresco, or mild cheddar after the dough rests. If the dough gets crumbly, add a little warm water.
What should I serve with arepas?
Try butter and cheese for a simple snack, or fill them with black beans, shredded beef or chicken, scrambled eggs, avocado, roasted vegetables, or a spoonful of salsa.
05Keep cooking
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