Arepas Recipe
A white corn meal patty stuffed with your choice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Arepa dough
Common fillings (choose one or mix)
Optional accompaniments and toppings
Method
Arepa dough
- 1
Combine and hydrate
In a large bowl, mix the precooked white cornmeal and salt. Gradually pour in the warm water while stirring with a wooden spoon or your hand until a shaggy dough forms. Let rest 5 minutes to fully hydrate.
- 2
Knead
Add 1 tablespoon vegetable oil to the dough. Knead in the bowl (or on a clean surface) for 2–3 minutes until smooth, pliable and no dry streaks remain. The dough should hold together and be slightly damp but not sticky. If too dry, add up to 2 tablespoons more warm water; if too wet, sprinkle up to 1 tablespoon additional cornmeal.
- 3
Portion
Divide the dough into 6 equal pieces (about 110–125 g each). Roll each into a ball, then flatten gently between your palms to form disks about 4 inches (10 cm) across and 1/2 inch (1.3 cm) thick. Smooth edges with damp fingers to prevent cracking.
Cook and finish
- 4
Pan-sear
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon vegetable oil. When hot, place 3–4 arepas in the pan without crowding. Cook 5–7 minutes per side until a deep golden-brown crust forms and the arepa sounds hollow when tapped. Reduce heat slightly if they brown too quickly before heating through.
- 5
Bake (optional step for fully cooked interior)
Preheat oven to 375°F (190°C). After pan-searing both sides, transfer arepas to a baking sheet and bake for 10–12 minutes to ensure a steamed, airy interior. Remove and brush with butter, if desired.
- 6
Split and stuff
Let arepas rest 2 minutes to cool slightly. Using a sharp knife, slice each arepa nearly in half horizontally (like a small pita) to create a pocket, or simply cut open a pocket in the middle. Stuff each with your chosen filling(s): about 1/3 to 1/2 cup shredded beef or chicken, or 1/4–1/2 cup cheese (which will melt), or 1/4 cup black beans. Add sliced avocado, a spoonful of sour cream and salsa if using.
- 7
Serve
Serve warm. If using cheese, you can return stuffed arepas to the skillet for 1–2 minutes (covered) to melt the cheese. Serve 1 arepa per person as a light meal or 2 for a heartier portion.