Get the ultimate arepas recipe and learn how to make this typical Colombian and Venezuelan dish with our guide to Latin American food and the best recipes. An arepa is a small sandwich or bread made of cornmeal, salt and water and can be grilled or fried. It is a quintessential dish in South America and you can eat your arepa for breakfast, lunch, dinner or as a snack!
To make arepas, it’s important to use pre-cooked cornmeal because since it has already been been cooked and dehydrated, when you add water to make the dough the mixture will hold together.
Here’s our ultimate recipe for arepas, now feel free to get creative with the filling!
The ultimate arepa recipe
For the arepa dough
2.5 cups warm water
2 cups of pre-cooked white cornmeal
1 teaspoon of salt
How to make arepas
Mix together the salt and water to make a brine. Place the pre-cooked cornmeal in a bowl, making a hollow in the centre and pour in the brine. Mix well and knead until the dough is homogenous and can be easily formed into a ball. Cover it with plastic wrap or a damp towel and let it rest for five minutes.
Separate the dough into smaller balls of around 5 ounces in weight and flatten each ball with the palms of your hands until they are 1/2 to 3/4 inches thick. However, the thickness is a matter of preference, feel free to make it as thick or as thin as you prefer.
Cooking the arepas
Arepas can be either grilled or fried. If grilled, preheat and place the arepas on a greased pan over medium heat, for about 7 to 8 minutes on each side or until they are golden brown. You will know the arepa is cooked when it is puffy and hear a hollow sounds when you tap it.
If you prefer too fry the arepas, heat the oil in a large and deep frying pan (skillet), gently place the arepas and fry until they are golden brown, about 3 to 5 minutes on each side.
Making the arepas
Once they are cooked, slice each arepa with a serrated knife to form a pocket so you can add the filling inside.
Some of the most popular fillings are: chicken and avocado, shredded beef or chicken, black beans and cheese and tuna and avocado.
Check out some of our other recipes featured in The South America Wine Guide
Recipe for Argentine empanada
Recipe for Chilean ceviche
Recipe for Brazilian pao de queijo
Recipe for chimichurri
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