Easy Homemade Arepas
Arepas are a cherished staple in Latin American cuisine, particularly in Venezuela and Colombia. These versatile cornmeal cakes are known for their delightful texture, golden and crispy on the outside, yet soft and fluffy within. Enjoy them plain or filled with your favorite savory ingredients.
Ingredients
- 1 cup pre-cooked white cornmeal (Harina P.A.N.)
- 1.5 cups warm water
- 0.5 tsp salt
- 1 tbsp unsalted butter melted (optional)
- 2 tbsp vegetable oil for cooking
Instructions
- In a large bowl, combine the pre-cooked cornmeal and salt. Stir well.
- Gradually add the warm water to the cornmeal mixture, mixing with your hands until a soft, uniform dough forms. If using, mix in the melted butter now.
- Knead the dough gently for 2-3 minutes until it's smooth and pliable. If the dough feels too dry, add a tablespoon of water; if too wet, add a tablespoon of cornmeal. The dough should not stick to your hands.
- Let the dough rest for 5 minutes. This allows the cornmeal to fully hydrate.
- Divide the dough into 4-6 equal portions and form each into a ball. Flatten each ball into a thick disc, about 3/4 to 1 inch thick and 4 inches in diameter, smoothing the edges.
- Heat the vegetable oil in a large non-stick skillet or griddle over medium heat.
- Place the arepas in the hot pan and cook for 5-8 minutes per side, or until golden brown and crispy on the outside. They should sound hollow when tapped lightly. Ensure they are cooked through to avoid a raw cornmeal taste.
- Serve hot, split open, and filled with your favorite ingredients like cheese, shredded meat, eggs, or avocado.
Notes
For best results, use pre-cooked white cornmeal (like Harina P.A.N.). The dough should be soft but not sticky. If it's too dry, add a tablespoon of water; if too wet, add a tablespoon of cornmeal. Arepas can be pan-fried, baked, or air-fried. For a fully cooked interior and crisp exterior, pan-fry first, then finish in the oven (350°F/175°C for 10-15 minutes). Serve immediately for the best texture.