Arepa Recipe
The origins of arepas trace back to pre-Columbian times when indigenous communities in the northern regions of South America first began preparing them. They were made using ground corn and cooked over a flat griddle, a technique that remains largely unchanged today.
Equipment
- Mixing bowl
- Measuring cups
- Non-stick griddle or frying pan
- Spatula
Ingredients
- 2 cups of precooked cornmeal (such as P.A.N. or Masarepa)
- 2 ½ cups of warm water
- 1 teaspoon of salt
- 1 tablespoon of butter or vegetable oil (optional, for softer texture)
- Filling options (optional): shredded chicken, cheese, black beans, avocado, or scrambled eggs
Instructions
- Mix the DoughIn a large mixing bowl, combine the precooked cornmeal and salt. Gradually add warm water while mixing with your hands or a spoon to form a soft dough. Let the dough rest for 5 minutes to allow the cornmeal to hydrate fully.
- Shape the ArepasDivide the dough into 6–8 equal portions. Roll each portion into a ball, then flatten it gently into a disk about ½ inch thick. Smooth out the edges to avoid cracking during cooking.
- Cook the ArepasHeat a non-stick griddle or frying pan over medium heat. Lightly grease it with a small amount of butter or oil. Place the arepas on the pan and cook for about 5–7 minutes on each side until they develop a golden crust. You can also tap them lightly; if they sound hollow, they’re ready.
- Optional: Bake for Extra CrispinessFor a crispier texture, transfer the cooked arepas to a preheated oven at 350°F (175°C) and bake for an additional 5–7 minutes.
- Serve and EnjoyServe the arepas hot. If desired, slice them open and fill with your choice of fillings, such as cheese, shredded chicken, or avocado slices. Alternatively, enjoy them plain as a side dish.