Arepas

Classic Venezuelan/Colombian cornmeal cakes made with pre-cooked cornmeal (masarepa), water, salt and oil. Crispy outside and tender inside, served split and filled with cheese, avocado, beans or shredded meat.

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Course: Breakfast

Cuisine: Venezuelan/Colombian

Keyword: arepas,masarepa,cornmeal,venezuela,colombia,breakfast,snack,recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: arepas

Calories: 170kcal

Ingredients

2 cups pre-cooked cornmeal masarepa / harina PAN
2 1/4 cups warm water adjust as needed
1 tsp fine salt
1 tbsp vegetable oil plus extra for cooking
1/2 cup crumbled queso fresco or grated white cheese optional
1 ripe avocado sliced (for serving)
Fresh salsa or pico de gallo for serving

Instructions

Measure 2 cups of pre-cooked cornmeal into a bowl and add 1 tsp salt.
Pour 2 cups warm water gradually while stirring with a spoon to prevent lumps.
Mix until the dough is smooth, then add remaining water a little at a time to reach a soft, moist but not sticky texture.
Let the dough rest 4–5 minutes so the cornmeal hydrates fully.
Rub a little oil on your hands and divide the dough into 4 even portions (about 120 g each).
Shape each portion into a ball, then flatten gently into discs about 3–4 cm thick and 8–10 cm wide.
Heat a skillet or griddle over medium heat and brush lightly with oil.
Place arepas on the hot surface and cook 5–7 minutes per side until a golden brown crust forms.
If needed, lower heat and continue cooking 3–5 minutes per side to cook through; you can also finish in a 200°C (400°F) oven for 8–10 minutes.
Remove arepas and let them rest 2 minutes; slice partially open with a serrated knife to create a pocket and stuff with cheese, avocado or desired filling.

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