Buzz
The last time I enjoyed an arepa was before the pandemic. I met up with an old friend, and we caught up on life—until the arepas arrived. The thick corn cakes were split open and stuffed with a mix of roasted meats, beans, fruits, and cheeses, and we lost track of time for a while (or about five minutes). Unfortunately, that restaurant closed during the lockdown, but the memory of those crispy yet soft corn pockets remains (and I had to indulge in them once again).
I'd never attempted to make arepas from scratch before. Sometimes, food holds an air of mystery when you don't know how to prepare it, almost as if there's some hidden magic to it. Now that I’ve tried making arepas, I can confirm they’re incredibly simple to make, taste amazing, and that magic is still present.
What exactly are arepas?
Arepas are small, hand-held corn cakes with origins dating back to pre-Columbian times, primarily in the areas that are now Panama, Colombia, and Venezuela. Thanks to modern shipping and ingredient accessibility, arepas are now commonly made and enjoyed worldwide (including in my own kitchen), with slight variations and an array of different fillings.
Arepas are made with very few ingredients, which is one of the reasons they’re so easy to prepare. All you need is corn flour masa, water, (optional) fat, and salt. I didn’t have a specific recipe, and my Colombian family contacts didn’t either. (However, they did share their favorite ways to eat arepas.) A common issue people face when making arepas is a “raw taste,” and the best way to avoid that is to use masarepa precocida, a pre-cooked corn flour available online and in most grocery stores (check the international aisle). I found two different options at my local market, both from Goya.
What are arepas de choclo?
Arepas de choclo, also known as “arepas de chócolo,” are a sweet, sometimes cheesy, yellow variety of arepa made with blended fresh corn kernels. They’re prepared like any other arepa, with an additional step of blending the corn, and some recipes may call for milk instead of water.
Depending on where you shop, you might find both types of arepas in the refrigerated section, ready to heat and eat. While these store-bought versions are tasty, homemade arepas have a noticeable edge in texture.
How do you make arepas?
For a basic arepa Colombiana, I followed this recipe from Vecina Vegetariana with a few minor adjustments to the process. Start by melting a couple of tablespoons of butter or margarine (if using) in a cup of hot water. Pour this liquid into a large bowl. Add about 1/4 teaspoon of salt. Then, gradually pour in a cup of masarepa, stirring with a whisk to avoid clumps (I learned the hard way with a pot of ruined polenta).
Once the mixture thickened too much for the whisk, I switched to a rubber spatula and added the remaining masarepa. Many recipes suggest using your hands to knead and mix the dough thoroughly. I stuck with the spatula and it worked out perfectly.
Cover the bowl and let it rest for about 15 minutes. Since there’s no gluten in this recipe, this resting period is mainly to allow the flour to absorb all the moisture in the mixture. Begin heating a frying pan over medium to medium-high heat. If your pan is large enough, you may be able to cook two arepas at once.
The arepa dough should feel soft and moist, but not sticky. When you roll it into a ball, there shouldn’t be many cracks. A few small cracks are fine, but it shouldn’t be dry. (If it seems dry, knead in a tablespoon of water at a time until you get the right consistency.)
Start by gathering your ingredients:
PAN Pre-cooked White Cornmeal
Goya Masarepa Precocida Yellow Cornmeal
Or if you’re craving arepas right now:
Tropical Arepa Blanca
I divided the dough into five equal portions to create four-inch wide arepas, but feel free to make them larger if you prefer. After rolling a piece of dough into a smooth ball, begin pressing and rotating it between your palms, shaping it into a flat disk. I used my thumbs to press the edges of the arepa to seal up any cracks that appeared. Once the dough is about four inches in diameter and 1/4-inch thick, it’s ready to toast in the pan.
You can toast the arepas in a dry pan since the butter you added to the dough provides enough fat. If you prefer a crispier exterior, add a teaspoon of oil. Cook them in a hot pan for about four minutes on each side. Flip them back and forth for a little extra time, perhaps another two or three minutes per side, to develop those delicious charred spots. Repeat with all the arepas.
How do you eat arepas?
Allow the arepas to cool on a wire rack for a few minutes—they’ll be scorching hot. When you gently squeeze the sides, you’ll notice that the exterior has formed a crispy “skin.” Cut around the outer edge and give the sides a little squeeze to open the arepa up slightly. I typically cut about three-quarters of the way around to create a pocket, then stuff it with a slice of quesito Colombiano, but they’re equally delicious with fresh mozzarella or any cheese you prefer.
Arepas can be filled with eggs, beans, or meats, served as a side (perfect for dipping in soup), or enjoyed alongside a warm cup of hot chocolate. The outside is crisp, while the inside remains light and fluffy with soft cornmeal. The flavor is subtly buttery, with the sweet aroma of warm corn, making it a versatile base that pairs well with almost anything. As mentioned earlier, they’re naturally gluten-free, and the butter can be replaced with vegan margarine or oil to accommodate a vegan diet.
Arepas Colombianas
(Recipe adapted from Vecina Vegetariana)
Ingredients:
1 cup of hot water
¼ teaspoon salt
2 tablespoons of butter, cut into small pieces
1 cup masarepa precocida
In a large bowl, combine the hot water, salt, and butter. Stir until the butter is fully melted. Gradually whisk in half of the masarepa to prevent any lumps from forming. Switch to a rubber spatula and add the remaining masarepa. Cover and let the dough rest at room temperature for 15 minutes.
Divide the dough into four or five equal portions and roll them into smooth balls. Use your palms to rotate and flatten the dough balls, pressing with your thumbs to smooth any cracks that appear along the edges. The disks should be about four inches in diameter and 1/4-inch thick.
In a large frying pan, heat it to medium or medium-high heat and place one arepa at a time. No oil or fat is necessary for frying. Toast each arepa for about four to five minutes per side, flipping them if you prefer a deeper color. The arepa is done when both sides are dotted with charred spots. Serve warm. Arepas are best enjoyed fresh, but you can wrap them once cooled and freeze them for up to a month. Reheat in a toaster for a few minutes.
