Arepas Recipe
Make Arepas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Arepa dough
Optional fillings & toppings
Method
Arepa dough
- 1
Mix dough
In a large bowl, combine 1 tsp fine salt with 1.5 cups warm water. Stir to dissolve the salt. Gradually add 2 cups pre-cooked white cornmeal while stirring with a wooden spoon or your hand to prevent lumps.
- 2
- 3
Portion and shape
Divide dough into 6 equal pieces (about 100–110 g each for 6 servings). Roll each into a ball, then flatten gently into a disc about 3.5–4 inches (9–10 cm) wide and 1/2 inch (1.2 cm) thick. Smooth edges with wet fingers to prevent cracking.
Cook arepas
- 4
Pan-fry first side
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp vegetable oil, spreading to coat. When oil is hot, add arepas (do not overcrowd). Cook until a deep golden crust forms on the bottom, 4–5 minutes.
- 5
Flip and pan-fry other side
Flip each arepa and cook the second side 4–5 minutes until golden brown and a crust forms. Reduce heat slightly if they are browning too quickly.
- 6
Bake through (optional but recommended)
Preheat oven to 375°F (190°C). Transfer partially cooked arepas to a baking sheet and bake 10–12 minutes, or until they sound hollow when tapped and are cooked through. If you prefer softer insides with crisp crusts, bake 12–15 minutes.
Fillings & serving
- 7
Open and fill
Let arepas cool 2–3 minutes. Use a small serrated knife to slice open each arepa about 3/4 of the way through, creating a pocket. If you prefer, you can simply split them in half. Fill with shredded cheese, shredded chicken, avocado slices, or butter and crema to taste.
- 8
Melt cheese (optional)
If using cheese, return filled arepas to the skillet over low heat for 1–2 minutes per side or place under a broiler for 1 minute to melt the cheese and warm fillings.
- 9
Serve
Serve warm with sour cream/crema, chimichurri or salsa on the side. Arepas are best eaten the same day; store cooled arepas in the refrigerator up to 2 days and reheat in a skillet or oven to restore crispness.