📝 About This Recipe
A cornerstone of Venezuelan and Colombian cuisine, these arepas are crispy on the outside, tender on the inside, and infinitely versatile. Crafted from pre-cooked corn flour, these gluten-free discs are grilled and baked to perfection, offering a subtle, sweet corn aroma that pairs beautifully with savory fillings. Whether you split them open to stuff with cheese or serve them as a hearty starter, they represent the warm, comforting soul of South American home cooking.
🥗 Ingredients
The Dough
- 2 cups Pre-cooked white or yellow corn meal (Must be Masarepa brand like P.A.N., not cornstarch or masa harina)
- 2 1/2 cups Warm water (Approximately 105-110°F to help hydrate the flour)
- 1 teaspoon Fine sea salt (Adjust to taste)
- 1 tablespoon Vegetable oil (Added to the dough for extra suppleness)
- 1 tablespoon Unsalted butter (Melted, optional for a richer flavor)
For Searing
- 2 tablespoons Neutral oil (Canola, vegetable, or grapeseed oil)
- 1 tablespoon Butter (For finishing the crust)
Suggested Fillings & Toppings
- 1 cup Queso Fresco or Mozzarella (Crumbled or sliced)
- 1 piece Ripe Avocado (Sliced thinly)
- 1/2 cup Black beans (Cooked and seasoned)
- 1/4 cup Hogao Sauce (Traditional Colombian tomato and onion sauté)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). This ensures the arepas cook through perfectly after their initial sear.
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2
In a large mixing bowl, combine the warm water, salt, and 1 tablespoon of vegetable oil. Stir until the salt is fully dissolved.
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3
Slowly add the corn meal to the water, whisking constantly with your fingers or a fork to prevent lumps from forming.
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4
Knead the mixture gently in the bowl for about 2-3 minutes until a smooth, moist dough forms. It should not stick to your hands.
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5
Cover the bowl with a damp kitchen towel and let the dough rest for 5-8 minutes. This is crucial as the corn meal needs time to fully hydrate.
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6
Check the consistency after resting. If the dough feels too dry or cracks when pressed, add a tablespoon of water. If too wet, add a pinch of corn meal.
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7
Divide the dough into 8 to 10 equal portions, roughly the size of a large lemon.
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8
Roll each portion into a smooth ball between your palms, then gently flatten it into a disc about 3.5 to 4 inches wide and 1/2 to 3/4 inch thick.
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9
Smooth out any cracks along the edges with a slightly damp finger to ensure they don't split while cooking.
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10
Heat a large cast-iron skillet or griddle over medium heat and add the neutral oil and butter.
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11
Place the arepas in the skillet (work in batches if necessary) and sear for 5 minutes on each side until a golden-brown crust forms.
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12
Transfer the seared arepas directly onto the oven rack or a parchment-lined baking sheet.
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13
Bake for 10-12 minutes. You’ll know they are ready when you tap them and they sound slightly hollow.
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14
Remove from the oven and let them rest for 2 minutes. Slice them halfway through horizontally to create a pocket for stuffing, or serve whole with toppings.
💡 Chef's Tips
Always use 'Masarepa' (pre-cooked corn flour); regular cornmeal or cornstarch will not yield the correct texture. If the edges crack significantly when you flatten the dough, your mixture is too dry—add a splash more water. For a Venezuelan-style 'Reina Pepiada', stuff your arepas with a mix of shredded chicken, avocado, and lime mayonnaise. To keep arepas warm while cooking in batches, wrap them in a clean kitchen towel. Leftover dough can be stored in the fridge for 2 days; just re-hydrate with a little water before shaping.
🍽️ Serving Suggestions
Serve with a side of 'Aji Dulce' or spicy cilantro lime sauce for dipping. Pair with a hot cup of Colombian coffee or a refreshing glass of Papelón con Limón (cane sugar lemonade). For a decadent starter, top with a dollop of nata (sour cream) and crumbled salty white cheese. Serve alongside a bowl of black bean soup for a complete, traditional meal.