Arepa Recipe
These are Venezuelan/Colombian corn cakes with a crispy exterior and a soft, steamy interior. The dough is simple, but getting the texture right is key. Once cooked, you can stuff them with anything or eat them plain with butter.
Ingredients
- 2 1/4 cups warm water (~100-110F)
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 2 cups pre-cooked white or yellow masarepa (P.A.N. is the standard brand)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons neutral oil (like canola or vegetable), for cooking
- Flaky sea salt, for serving (optional)
Make and Rest the Dough
In a large mixing bowl, dissolve the kosher salt in the warm water.
Slowly pour in the masarepa while mixing with your hands. Once it’s incorporated, add the melted butter and continue to mix.
Knead the dough for a minute or two until it comes together. At this point, stop and let the dough rest for 5-10 minutes. This is a critical step; it allows the pre-cooked corn flour to fully hydrate and absorb the liquid.
After resting, the dough should feel soft and pliable, like Play-Doh. It shouldn’t be sticky or crumbly. If it feels too dry, add another tablespoon of warm water. If it’s too wet, add another tablespoon of masarepa.
Form the Arepas
Divide the dough into 8 equal portions and roll each into a smooth ball.
Place a dough ball between two pieces of plastic wrap or parchment paper. Use the bottom of a flat plate or a small cutting board to press down firmly until you have a disc about 1/2-inch thick.
Repeat with the remaining dough balls.
Cook the Arepas
Heat the neutral oil in a large cast-iron skillet or on a griddle over medium heat. The oil should shimmer before you add the arepas.
Carefully place the arepas in the hot pan, leaving some space between them. Cook for ~4-5 minutes per side. You’re looking for a deep golden-brown, spotty crust.
Transfer the cooked arepas to a wire rack.
Serve Immediately
Serve the arepas hot. You can split them open and stuff them with cheese, shredded meat, or beans. They are also excellent on their own with a bit of butter and a sprinkle of flaky sea salt.
Arepa
Ingredients
- 2 1/4 cups warm water ~100-110F
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 2 cups pre-cooked white or yellow masarepa P.A.N. is the standard brand
- 2 tablespoons unsalted butter melted
- 2 tablespoons neutral oil like canola or vegetable, for cooking
- Flaky sea salt optional, for serving
Method
- Dissolve kosher salt in warm water in large bowl.
- Mix in masarepa gradually with hands, then add melted butter.
- Knead briefly until combined, then rest dough 5-10 minutes.
- Check dough consistency – should feel like Play-Doh. Adjust with water or masarepa if needed.
- Divide into 8 balls.
- Press each ball between plastic wrap to 1/2-inch thick discs using flat plate.
- Heat oil in cast-iron skillet over medium heat until shimmering.
- Cook arepas 4-5 minutes per side until deeply golden-brown.
- Transfer to wire rack.
- Serve hot, split and filled or with butter and salt.
