Arepitas Recipe

Make the dough

In a medium bowl combine the pre-cooked cornmeal, salt, and sugar. Stir to distribute. Make a well in the center and add 1 tablespoon vegetable oil. Gradually pour the warm water while mixing with your hand or a spoon until the mixture forms a soft, cohesive, slightly moist dough. Knead in the bowl for 1–2 minutes until smooth and no dry streaks remain. If dough is too dry, add up to 1–4 tsp more water; if too sticky, add up to 1 tbsp more cornmeal.

Shape arepitas

Divide the dough into 12 even portions (about 1 1/2 tablespoons each or roughly 20–25 g). Roll each portion into a ball, then flatten gently into discs about 2 inches (5 cm) diameter and 1/4 inch (6 mm) thick. Smooth edges with damp fingers so they don't crack. Brush or rub a little of the remaining oil on both sides of each disc to prevent sticking.

Cook on stovetop

Heat a large nonstick or cast-iron skillet over medium-low heat. Add a light film of vegetable oil to the pan and wipe with a paper towel to coat evenly. Place 4–6 arepitas in the pan without overcrowding. Cook 4–5 minutes on the first side until a golden crust forms and the underside releases easily. Flip and cook another 3–4 minutes on the second side. Reduce heat slightly if they brown too fast before cooking through.

Finish in oven (optional) or continue stovetop

If arepitas are thicker or you want a more finished interior, transfer cooked arepitas to a baking sheet and warm in a 350°F (175°C) oven for 6–8 minutes to cook through and set. Alternatively, continue cooking on the stovetop over low heat, flipping once more, for 2–4 additional minutes per side until cooked.

Serve

Brush cooked arepitas with melted butter if using. Keep warm in a low oven (200°F / 95°C) on a rack until ready to serve. Serve 2–3 arepitas per person alongside the queso fresco dip.

Prepare the base

Place the crumbled queso fresco in a medium bowl. Add the Greek yogurt and sour cream.

Blend to a smooth, spoonable dip

Using an immersion blender or a food processor (or a sturdy fork for a chunkier texture), blend the queso fresco, yogurt, and sour cream until mostly smooth and spreadable. Scrape down the sides as needed. If you prefer a smoother dip, blend longer and add up to 1–2 tablespoons milk to loosen.

Season and finish

Stir in the lime juice, chopped cilantro, grated garlic, black pepper, and salt. Taste and adjust seasoning. Drizzle with 1 teaspoon olive oil if desired. Chill at least 15 minutes to let flavors meld or serve immediately at room temperature.

Spoon the queso fresco dip into a small serving bowl. Top with the reserved crumbled queso fresco and scatter fresh cilantro leaves over the dip. Arrange arepitas on a platter around the bowl and serve warm.