Simple Homemade Arepas Recipe

corn flour

🥗Healthier: whole grain corn flour

💰Cheaper: cornmeal

Whole grain corn flour is more nutritious, while cornmeal is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese offers a healthier option, while processed cheese can be more budget-friendly.

meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Lean turkey is a healthier protein choice, while chicken thighs are often cheaper than other cuts.

Preheat the oven to 325 F.

Whisk the yellow and white masarepa (cooked corn meal) together in a small bowl until well-combined.

Mix the warm water and salt together in a large bowl until the salt is dissolved.

Add the cornmeal mixture into the water about ¼ cup at a time. The mixture will be very watery until almost all of the cornmeal is added, then will become very thick. Once the mixture is too thick to whisk, use your hands to combine.

When the dough is thick enough to be formed into balls, cover it with a towel and let rest for 5 minutes. You may have cornmeal left over.

Heat a lightly-oiled flat skillet or budare over medium heat. After 5 minutes, remove the towel and form the arepas by shaping small balls of the masarepa mixture into 3-inch discs ½-inch thick. Place the formed arepas onto an oiled pan and cook them until firm and deeply golden, about 5 minutes per side. Browning is normal, but if the arepas are turning black, add more oil to the pan.

Keeping the pan well-oiled, shape and fry the arepas until all of the masarepa mixture is used. Once the arepas are golden and browned, transfer them to a baking sheet and warm them in the oven until soft and cooked through, about 5 minutes. This step is optional, but will give the arepas a soft inner texture.

To serve, eat them plain or cut them in half and stuff with meats, beans, or vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens