Arepas

5 from 2 votes

This simple recipe teaches you how to make Arepas at home with just 2 ingredients. Crispy outside and fluffy inside, homemade arepas taste delicious on their own, or stuffed with black beans, avocado, pull pork and much more.

Prep Time10

Cook Time10

Resting Time10

Total Time30

Course: Breakfast, Side Dish

Cuisine: Eggless, Gluten-free, Vegan

Keyword: cooking, corn

Servings: arepas

Equipment

cast iron skillet

Ingredients

1 ¼ cup (150 g) masarepa also known as "harina precocida", "harina pan", or pre-cooked white cornmeal
1 cup (240 ml) warm water
½ tsp salt or to taste, optional (see notes*)
olive oil or butter for pan-frying arepas

Metric - US Customary

Instructions

In a large mixing bowl, add masarepa (pre-cooked white corn meal) and salt. Gradually pour in the lukewarm water, mixing with your hands or a spoon until the dough is smooth and free of lumps.
If the dough is too dry, add more water until it reaches a smooth texture. If it is too sticky instead, add more masarepa.
Cover the bowl with a clean kitchen towel and let it rest for about 10 minutes. You can leave it on the counter, or you can place it in the fridge.
Slightly wet your hands so that the dough does not stick, then divide it into small balls. Flatten each ball into a patty about ½ inch thick and 3-4 inches in diameter. I got 6, but you may end up with fewer or more arepas depending on how big you shape them.
Heat a large cast-iron skillet or a pan greased with oil or butter. When hot, add the arepas and cook over low-medium heat for 5 to 7 minutes on both sides. Do not overcrowd the pan, it is better to cook them in multiple batches.
Arepas are ready when golden brown and crispy on the outside, but still tender inside.
Slice homemade arepas and serve with avocado, cheese, pulled pork, blacked beans or your favorite fillings.

Notes

Ingredient notes

Masarepa. To make arepas you need to use a specific flour called "masarepa", "harina precocida", "areparina", or"harina pan". In English speaking countries, it is usually sold as pre-cooked corn meal. You can find masarepa in Latin grocery stores, in large supermarkets, or on Amazon. I usually get masarepa from Amazon.
A pinch of salt. Salt is not strictly needed to make arepas. However, it does add more taste and flavor. For delicious, savory arepas add half teaspoon of sea salt to the masarepa when making the dough.

How to store homemade arepas

To store. Allow the arepas to cool completely after they are ready. Once they are cool, transfer into an airtight container and refrigerate for up to 4 days. Reheat for a couple of minutes in a hot skillet or in the oven before serving.
To freeze. Let arepas cool, then transfer to zipper bags or to an airtight container and freeze for up to 1 month. Before serving, let frozen arepas thaw in the fridge and then reheat in a hot skillet or in the oven.

Nutritional values

Nutritional values are provided for a single arepa, without considering oil or fillings.

Nutrition