Arepas are fried / grilled cornmeal cakes popular throughout parts of Central and South America. Once cooked, they can be stuffed with all sorts of things, the favorite addition being cheese.
Arepas were one my favorite breakfast treats when I was younger. A cousin from Venezuela taught my mom how to make them, and we ended up eating them so much that I after a while, I couldn't stand the mere sight of an arepa! Thankfully that phase didn't last long...
To make good arepas, you'll need to use a type of flour called masarepa or areparina, which is basically finely ground, pre-cooked cornmeal. Masarepa is available in both yellow and white varieties, but they taste pretty much the same, so it all comes down to preference. Personally, I like the way yellow arepas look with white cheese and vice versa, so that's usually how I make my decision, lol.
You should be able to find masarepa in latin markets or the spanish / international isle of your supermarket.
Arepas were one my favorite breakfast treats when I was younger. A cousin from Venezuela taught my mom how to make them, and we ended up eating them so much that I after a while, I couldn't stand the mere sight of an arepa! Thankfully that phase didn't last long...
To make good arepas, you'll need to use a type of flour called masarepa or areparina, which is basically finely ground, pre-cooked cornmeal. Masarepa is available in both yellow and white varieties, but they taste pretty much the same, so it all comes down to preference. Personally, I like the way yellow arepas look with white cheese and vice versa, so that's usually how I make my decision, lol.You should be able to find masarepa in latin markets or the spanish / international isle of your supermarket.
* * *
There are many regional variations to arepas... sometimes they're huge and flat like saucers, others are small and plump. They also take well to almost any type of filling: cheeses, meats, eggs, veggies...so the possibilities are virtually limitless.
There are many regional variations to arepas... sometimes they're huge and flat like saucers, others are small and plump. They also take well to almost any type of filling: cheeses, meats, eggs, veggies...so the possibilities are virtually limitless.
Here's a short clip on Colombian-style arepa stuffed with eggs:
These amazing arepas are deep fried, slit open, filled with raw egg and fried again! Delicious!
And just when you think you've seen it all, there's even a convenient little gadget to aid in the arepa-making experience:
Here's how I learned to make them...
Arepas
2 cups of masarepa flour
1 heaping teaspoon salt (this is really a matter of taste though)
1/4 teaspoon baking soda
2-3 cups of warm water, depending
Grated cheese of your choice
Butter
Use whichever masarepa flour you like, it doesn't really make a difference tastewise.
Start by mixing the masarepa, salt, and baking soda together in a bowl.
Slowly add the warm water to the cornmeal mixture. It's important that the dough isn't too wet...you kind of have to go by feel with this. Once the dough looks a little like wet sand, stop adding the water. Let the dough sit for several minutes while the masarepa continues to absorb the liquid.
It should end up looking kind of clumpy, but not sticky.
Arepas
2 cups of masarepa flour
1 heaping teaspoon salt (this is really a matter of taste though)
1/4 teaspoon baking soda
2-3 cups of warm water, depending
Grated cheese of your choice
Butter
Use whichever masarepa flour you like, it doesn't really make a difference tastewise.
Start by mixing the masarepa, salt, and baking soda together in a bowl.
Slowly add the warm water to the cornmeal mixture. It's important that the dough isn't too wet...you kind of have to go by feel with this. Once the dough looks a little like wet sand, stop adding the water. Let the dough sit for several minutes while the masarepa continues to absorb the liquid.
It should end up looking kind of clumpy, but not sticky.
Knead the dough slightly...
...then pinch sections off into balls and flatten into hockey puck shapes.
...then pinch sections off into balls and flatten into hockey puck shapes.
Heat a heavy skillet over medium / medium-low heat, depending on your range. Lightly grease the hot surface with a small pat of butter, then add the patties. You can flatten them out slightly with a spatula as they fry.
Cook until golden brown and crispy on both sides.
The goal for a nice arepa is for the outsides to be crispy and the insides to be moist and slightly bready.
* You can also shallow fry the arepas which is really nice because the outsides get extra crispy! (Frying is actually my favorite way to make arepa, but I'm trying to be healthy, lol)
Serving Arepas
While they're still warm, slice them open, butter them and fill with grated cheese. Basically, treat the arepa like a sandwich bun and stuff them with anything you'd like...scrambled eggs, meat, whatever suits you :o)
Serving Arepas
While they're still warm, slice them open, butter them and fill with grated cheese. Basically, treat the arepa like a sandwich bun and stuff them with anything you'd like...scrambled eggs, meat, whatever suits you :o)
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