That’s it, my friends. I hope you enjoy this humble arepas recipe. Let me know if you make it. I’d love to hear how it turned out for you. How are you serving yours? As a spicy food lover, this humble food is the perfect serving vessel for all sorts of wonderfully flavored food, from meats, cheeses, dips and more, and they’re quite tasty on their own. Originally, they were made by soaking dried corn, which was then cooked and ground into a type of masa, which is different from Mexican masa or corn meal. Today, they are made from pre cooked cornmeal arepa flour, called masa al instante, or masarepa. Arepa recipes vary from region to region, with Vezuelan arepas being thicker than the Colombian version. They’re naturally gluten free as well, which is a bonus for some. We love them in our home as a simple party appetizer, or for quick and easy dinners. I can heat up leftover pulled pork or pulled chicken from a previous batch and serve them over quickly made arepa corn cakes for a change to our normal meals. They’re fun for parties with an assortment of creamy goat cheeses and ground meats that guests can stack for themselves. We also love them stuffed. There are so many ways to enjoy them. Let’s talk about how to make arepas, shall we? If the dough feels too dry and is cracking, add a tablespoon of water at a time and mix until the dough forms a ball, smooth. It should not stick to your hands. Form the Arepas. Hand form the dough into 8-10 balls of dough, then flatten into small patties, about 4-5 inches across and 1/2 inch thick. It could take longer. The outer shell will harden and form a crisp crust, with a softer or hollow interior. Boom! Done! Ready to serve. They look great, don’t they? I love pan frying them. How are you going to serve them? I’d love to hear!
Snack. Serve with butter or cream to be enjoyed on their own. Top Them. Use them as a base and top them with your favorite meats like shredded pork, chicken or cooked chorizo along with shredded or crumbled cheeses, guacamole, chopped tomatoes or other vegetables and more. Arepas con Queso. Thicker arepas can be stuffed with cheese, like mozzarella cheese, cream cheese or goat cheese for this famous version. Other Stuffings. You can also stuff them with meats or a combination of meats and cheeses. Consider stuffing them with ground or chopped beef, pork, ham, chicken, seafood, black beans or vegetables. Breakfast. Replace your morning toast with arepas. They’re great as they are with a bit of butter, or topped with fried eggs. On the Side. Serve them to accompany any grilled meats, with thick soups or stews, or other meals. Sweets. Serve with honey or brown sugar as a sweet dessert.
Colombian arepas (arepas Colombianas) are generally thinner, made 3-5 inches in diameter and 1/4 inch thick. Venezuelan arepas (arepas Venezolanas) are typically made 3-5 inches in diameter and 3/4 inch thick, resulting in a softer interior. NOTE: This recipe was updated on 3/22/24 to include new information and video. It was originally published on 4/19/21.
