Create Your Own Arepa Recipe

Mix dough

In a medium bowl combine 2 cups warm water and 1 tsp salt. Slowly add 2 cups precooked white cornmeal (masarepa), stirring with a wooden spoon or your hand until a shaggy dough forms. Let rest 5 minutes to allow the cornmeal to hydrate.

Knead and adjust

After resting, knead the dough in the bowl for 1–2 minutes until smooth and no dry streaks remain. If dough feels too dry, add up to 2 tbsp warm water; if too sticky, sprinkle up to 1 tbsp more cornmeal. The dough should be moist but hold its shape.

Form arepas

Divide dough into 4 equal portions for medium arepas (about 3.5–4 oz / 100–115 g each). Roll each portion into a ball, then flatten gently between your palms to form 3/4-inch thick discs about 4 inches in diameter. Smooth edges with wet fingers to prevent cracking.

Pan-sear

Heat a large skillet or cast-iron pan over medium heat and add 1 tablespoon vegetable oil, swirling to coat. Place arepas in the pan (work in batches if needed). Cook 5–7 minutes per side until a golden-brown crust forms and they sound slightly hollow when tapped. Reduce heat if they brown too quickly.

Finish in oven (optional, recommended for thicker arepas)

If arepas are thick or you want a fully cooked interior, preheat oven to 375°F (190°C). After pan-searing both sides (about 5–7 minutes total), transfer the pan or place arepas on a baking sheet and bake 10–12 minutes until cooked through.

Warm / season proteins

For shredded chicken: toss 1 cup shredded chicken with 1–2 tbsp chimichurri or a pinch of salt and pepper, warm gently in a skillet over medium heat for 2–3 minutes. For ground beef: cook 1 cup seasoned ground beef in a skillet until browned and fully cooked, adjust seasoning with salt, pepper, and 1 tsp cumin or paprika if desired. For black beans: heat 1 cup drained beans with 1 tsp oil, pinch of salt, and a squeeze of lime until warmed through.

Prep cheeses and veggies

Shred or crumble cheeses and place in separate bowls. Dice tomatoes, slice avocado, shred lettuce or cabbage, and thinly slice pickled red onion. Warm any fillings that should be hot and keep cold toppings ready-to-assemble.

Split arepas

Let cooked arepas rest 2–3 minutes so they’re cool enough to handle. Using a sharp knife, carefully slice each arepa horizontally about 3/4 of the way through to create a pocket. Alternatively, split fully and fill like a sandwich.

Fill and layer

Choose fillings according to whether you want 1, 2, or 3 fillings: For a 1-filling arepa: add 1/2–3/4 cup of a single filling (e.g., shredded chicken) plus a spoonful of cheese if desired. For a 2-fillings arepa: add two complementary fillings (e.g., black beans 1/2 cup + avocado 1/2 cup). For a 3-fillings arepa: combine three fillings (e.g., ground beef 1/2 cup + shredded cheese 1/4 cup + pickled red onions 2 tbsp). Distribute fillings so the pocket isn’t overstuffed (leave room to close).

Add sauces and finish

Top fillings with 1–2 tbsp sour cream or crema and 1–2 tsp hot sauce or chimichurri, squeeze lime over top, then close the arepa. Garnish with additional cilantro or crumbled queso fresco if desired.

Serve arepas immediately while warm. Each prepared arepa can be wrapped in foil to keep warm for short periods. Cooked arepas (unfilled) can be cooled, wrapped airtight, and refrigerated up to 3 days; reheat by toasting in a skillet or oven until warmed through. Leftover fillings should be refrigerated and used within 3 days.