Arepas Recipe

Arepas are kind of like pancakes… if pancakes had a golden crust, a tender middle, and could be split open and stuffed with basically anything. They’re crispy on the outside, soft inside, and made with just three main ingredients—but the flavor and versatility? Next level.

Originating from Venezuela and Colombia, arepas are made with precooked cornmeal (not to be confused with regular cornmeal or masa harina—you need the good stuff: PAN or Harina P.A.N.). You shape them into thick patties, griddle them until golden, and then either eat them plain with butter, slice and stuff them like savory sandwich pockets, or top them with cheese, eggs, avocado—you name it.

Simple? Yes. But once you taste one hot off the pan, you’ll realize why entire countries build breakfasts, lunches, and dinners around these little golden rounds.

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Ingredients (makes 6–8 arepas):

• Precooked white or yellow cornmeal (Harina P.A.N.) – 240g (2 cups)

• Warm water – 360ml (1 1/2 cups)

• Salt – 1/2 tsp

• Vegetable oil or butter – for cooking

• Optional: shredded cheese mixed into dough (for cheesy arepas), or filling ingredients like avocado, pulled pork, beans, cheese, eggs, etc.

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Step-by-Step Instructions:

1. Make the dough (5 minutes):
In a large bowl, combine warm water and salt. Gradually stir in the cornmeal using your hands or a spoon, mixing until no lumps remain. Let the dough sit for 3–5 minutes to hydrate and thicken.

2. Shape the arepas (5–10 minutes):
Divide the dough into 6–8 equal portions. Roll into balls, then flatten into discs about 1.5 cm (1/2 inch) thick. Smooth the edges with damp hands to prevent cracking.

3. Cook (10–15 minutes):
Heat a griddle or nonstick skillet over medium heat and add a bit of oil. Cook the arepas for 5–7 minutes per side, until a golden crust forms. You can also finish them in a 200°C (400°F) oven for 10 minutes to make the inside fluffier and the outside crispier (especially if stuffing).

4. Serve hot:
Eat them as-is with butter or cheese, or slice open like a pita and fill with whatever your heart desires. The combos are endless: avocado + eggs, pulled chicken + beans, cheese + plantains, you name it.

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Pro Tip:

Let the dough rest before shaping—it makes it easier to work with and prevents cracking. If you're stuffing your arepas, finishing them in the oven ensures they cook through without burning the outside. And yes—always use precooked cornmeal (not masa harina or regular cornmeal—it won’t work!).

Want a flavor boost? Add shredded mozzarella or cheddar into the dough before shaping for cheesy arepas.