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Homemade Arepas

4

30 min

Homemade Arepas

Homemade Arepas Photo 1

Time

30 min

Serving

8 persons

Calories

96

Rating

4.00★ (58)

Author: Victoria Bailey
I first tasted arepas at a New York City hole-in-the-wall eatery and I fell in love with this stuffed white corn cake. Halfway through my first arepa — one stuffed with black beans, beef, plantains, and salty cheese — I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Ingredients

  • lukewarm water: 2.5 cups
  • salt: 1 tsp
  • pre-cooked white cornmeal (such as P.A.N.В®): 2 cups
  • vegetable oil: 0.25 cup (or as needed)

Metric Conversion

Stages of cooking

Homemade Arepas Photo 21
Homemade Arepas Photo 32
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Homemade Arepas Photo 5 4
  1. Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
    Homemade Arepas Photo 2
  2. Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
    Homemade Arepas Photo 3
  3. Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
    Homemade Arepas Photo 4
  4. Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
    Homemade Arepas Photo 5

History of the Homemade Arepas: Arepas are a staple food in Colombia and Venezuela, where they date back to pre-Columbian times. These stuffed white corn cakes are a popular breakfast, lunch, and dinner option in both countries, often filled with cheese, meat, beans, or avocado. In recent years, arepas have gained popularity in the United States, where they are now commonly found at Latin American restaurants and food trucks.

Tips and Tricks for Homemade Arepas Recipe: When making homemade arepas, it's important to use pre-cooked white cornmeal, such as P.A.N.В®, to ensure the right texture. Gradually adding the cornmeal to the water and salt mixture will help you achieve a soft, moist, and malleable dough. Forming the dough into eight 2-inch diameter balls and patting them to flatten into a 3/8-inch-thick arepa patty will ensure even cooking. Frying the arepas in oil over medium heat for 4 to 5 minutes per side until golden brown will give them a nice crispy exterior.

Tips for presenting the dish: Once the arepas are cooked and sliced halfway through to form a pita-like pocket, it's time to stuff them with your favorite fillings. In this recipe, spicy pork and avocado make for a delicious and flavorful option, but you can also fill them with caramelized plantains and salty goat feta for a sweet and savory combination. When serving, arrange the arepas on a platter and garnish with fresh herbs or diced tomatoes for some added color and flavor. Enjoy!

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