📝 About This Recipe
Transport your kitchen to the heart of the Andes with these iconic Colombian corn cakes. Naturally gluten-free and deeply comforting, these arepas feature a crisp, buttery exterior that gives way to a soft, steaming center oozing with melted cheese. Whether enjoyed as a soulful breakfast or a late-night snack, they represent the warm, welcoming spirit of Colombian home cooking.
🥗 Ingredients
The Dough Base
- 2 cups Pre-cooked white corn meal (Masarepa) (Ensure it is 'precocida', such as P.A.N. or Goya brand)
- 2 cups Warm water (Should be warm to the touch to hydrate the flour properly)
- 1 teaspoon Kosher salt (Adjust to taste)
- 2 tablespoons Unsalted butter (Melted)
- 1 teaspoon Granulated sugar (Optional, for a hint of traditional sweetness)
The Cheesy Core
- 1 cup Queso Costeño or Queso Fresco (Finely crumbled; provides the salty flavor)
- 1.5 cups Mozzarella cheese (Shredded; provides the classic 'cheese pull')
For Searing and Serving
- 2 tablespoons Vegetable oil or Ghee (For the skillet)
- 2 tablespoons Salted butter (For brushing the finished arepas)
- 1/2 cup Hogao (Colombian Creole Sauce) (Optional, for serving)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, melted butter, salt, and sugar. Stir until the salt and sugar are fully dissolved.
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2
Slowly pour the Masarepa (corn meal) into the water while whisking with your hand or a wooden spoon to prevent large lumps from forming.
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3
Knead the mixture gently for 2-3 minutes until a smooth, moist dough forms. It should feel like soft playdough and not stick to your hands.
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4
Cover the bowl with a damp cloth and let the dough rest for 5-8 minutes. This allows the corn meal to fully hydrate, preventing cracks later.
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5
In a separate small bowl, mix the crumbled Queso Fresco and the shredded Mozzarella together.
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6
Divide the rested dough into 6 equal-sized balls (roughly the size of a large lemon).
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7
Take one ball of dough and use your thumb to create a large indentation, forming a small cup shape in your palm.
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8
Place about 2 tablespoons of the cheese mixture into the center of the dough cup.
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9
Carefully fold the edges of the dough over the cheese, pinching to seal it completely so no cheese is visible.
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10
Gently flatten the ball between your palms to form a disc about 4 inches wide and 1/2 inch thick. Smooth any cracks on the edges with a wet finger.
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11
Heat a cast-iron skillet or non-stick griddle over medium heat and lightly coat with oil or ghee.
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12
Place the arepas on the skillet and cook for 5-7 minutes per side. You are looking for a deep golden-brown crust with charred 'leopard spots'.
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13
If the arepas are thick, you can cover the pan with a lid for the last 2 minutes to ensure the cheese inside is thoroughly melted.
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14
Remove from heat and immediately brush the tops with a little salted butter while they are still steaming hot.
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15
Let them rest for 2 minutes before serving to allow the cheese to set slightly.
💡 Chef's Tips
Always use Masarepa (pre-cooked corn meal), not standard cornmeal or Masa Harina, as the texture will not be correct. If the dough cracks significantly while shaping, it is too dry; add a tablespoon of warm water at a time until pliable. For an extra crispy crust, use a cast-iron skillet which distributes heat more evenly than thin pans. You can make the dough ahead of time and store it in the fridge, but bring it to room temperature before shaping. If you can't find Queso Costeño, a mix of Feta and Mozzarella provides a similar salty and melty profile.
🍽️ Serving Suggestions
Serve hot with a side of Hogao (a savory tomato and onion sauté) for dipping. Pair with a steaming cup of Colombian hot chocolate or 'Café con Leche' for a traditional breakfast. Top with a fried egg and sliced avocado for a more substantial, protein-packed meal. Serve alongside 'Chicharrón' (fried pork belly) for a decadent Colombian feast. Enjoy simply on their own as a handheld snack while the cheese is still gooey.