Arepas
Griddled corn cakes with a crisp crust, split open and stuffed with cheese or savory fillings.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Colombian arepas tend to be thinner, often plain or with cheese baked into the dough (arepa de queso) rather than split and stuffed, while Venezuelan arepas are typically thicker and split open for hearty fillings (reina pepiada, pabellón).
Ingredients
- 2 cups pre-cooked white cornmeal (masarepa)
- 2 1/2 cups warm water
- 1 tsp salt
- 1 tbsp oil
- 1 cup shredded mozzarella or queso fresco
- Butter, for the griddle
Steps
- Mix warm water, salt, and oil in a bowl. Gradually add the masarepa, stirring, then knead by hand 2-3 minutes until a smooth, crack-free dough forms (add a little more water if it cracks). Cover with a damp cloth and rest 5-10 minutes.
- Divide into 6 balls, flatten into discs about 1.5cm (1/2 inch) thick with smooth edges, patching any cracks with wet fingers.
- Cook on a lightly buttered griddle over medium heat, 5-7 minutes per side, until deeply golden with a firm, slightly crisp crust.
- If centers still feel doughy, finish in a 180C (350F) oven for 10-15 minutes, until they sound hollow when tapped.
- Slice each arepa open like a pita (not cutting all the way through) and stuff with shredded cheese or your choice of filling.