With a crispy, golden brown outside and soft, tender dough inside, these homemade arepas are a recipe you’ll want to have on hand! Made with just a couple of ingredients and ready in ten minutes, arepas are the perfect side dish.
What are Arepas?
Arepas are a popular cornmeal cake that originated in Latin America that can be paired with anything. Similar to the way Americans use bread to dip, stuff, or add on to a dish, arepas can be served with sauces, cheese, or dressings.
We’re always up for trying something from other regions around here, and this is an easy one!
They normally use a base of only masarepa (cornmeal), and they vary in size and shape depending on where they’re made. They can also be cooked on the grill, baked, or even fried.
This arepas recipe is fried in a pan to golden perfection and ready to eat in about ten minutes. With masarepa as the main ingredient, they’re easy to whip up for any dish.
Crisp on the outside, arepas are deliciously soft and fluffy on the inside.
Ingredients
You only need three ingredients to make homemade arepas which is why they’re so perfect as an add-on.
Masarepa: You’ll find some corn meal products specifically labelled as masarepa or arepa flour, which is a precooked corn flour. You’ll see it labeled as corn meal, too. It’s super fine and really the only ingredient you need for arepas. (Masa harina can stand in, too.)
Water: needed to make the cornmeal into a dough-like consistency. Use very warm water.
Salt: this plus the way you kneed the arepas are what make them so soft and fluffy on the inside.
Making Arepas
Mix all three ingredients in a large bowl until a ball forms. Divide the mixture into 4 even balls.
Dip each ball into cold water briefly and place it on plastic wrap.
Fold the plastic wrap over the ball and press it down with a plate until your desired thickness.
Heat some oil in a pan and fry each arepa for roughly 2-4 minutes on each side until the edges start to brown and it looks golden. A cast iron pan is a good choice for making this recipe.
Important Tips
Dip each ball in cold water because it helps the dough not stick to the plastic wrap.
You can make the arepas as thin or thick as you like when you press down the plate. You may need to adjust the cooking time slightly if your arepas are super thick.
If you notice the dough cracking easily when portioning the balls, you may want to add in just a hint more water.
How To Serve Arepas
One of the best things about homemade arepas is that they’re so versatile!
Enjoy these homemade arepas:
- For breakfast with cheese and a fried egg on top.
- As a dip for black beans, chili, or stew.
- Sliced in half and stuffed with chicken or sandwich meat.
- Warmed and slathered with butter and a tiny bit of cinnamon sugar.
Frequently Asked Questions About Arepas
What is an arepa?
An arepa is a cornmeal cake. Cornmeal is mixed with water and salt to create a dough that is then fried (they can be baked as well). The result is a cake that’s slightly crispy on the outside and soft, and fluffy on the inside. Most people use them on the side of their breakfast, but they can be stuffed, topped with cheese, or used as an add-on to meals like chili.
What do arepas taste like?
They have a mild flavor with a hint of corn taste to them. Because they only have one main ingredient, they tend to take on the flavor of anything they’re paired it. They are also naturally gluten free, making them a great bread product for those with restricted diets.
Which is better, white or yellow masarepa for arepas?
Masarepa (also known as cornmeal) comes in both white and yellow forms. You can make arepas from but know that you can also mix the cornmeal to get the best of both flavors. By mixing them you’ll have arepas that come out a nice golden color.
Can you freeze arepas?
You can make arepas and freeze them. Make sure to store the cooked arepas separated by slices of parchment paper so that they don’t stick together. When you need them, let them thaw in the fridge overnight and then bring them to room temperature before warming them in the oven. You may need a bit of a higher oven temperature if you want to bring back that crispy outer texture.
Ingredients
- 1 cup masarepa look for the brand P.A.N.
- 1 cup hot water
- ¼ tsp salt or to taste
Instructions
- Mix the ingredients in a medium size bowl and mix well until a you can form a ball.
- Divide the dough in 4 even balls.
- Dip the ball in cold water, so it doesn’t stick, and place on plastic wrap. Fold the plastic wrap over the ball and press down with a plate. Make them as thick or thin as you like. Repeat this with each ball of dough.
- In a pan heat a little bit of oil and fry each arepa for about 2-4 minutes on each side, or until the edges start to brown a little bit.
