Arepas are tasty corn based griddle breads that are typically stuffed with cheese, meats such as BBQ chicken or pork, or with black beans.
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What Are Arepas?
Arepas (ah-RAY-pas) are naturally gluten-free corn cakes traditional to Venezuelan and Colombian tables going back thousands of years. And like many other griddle breads, they're crispy on the outside and soft on the inside. Kind of like a cross between a tortilla and a pancake.
I've seen a lot of variations, similar to so many families in Italy having a slightly different pizza dough recipe from each other. For example, Venezuelan arepas are thicker than the ones found in Colombia, and often sliced like a bun.
But the thing that makes all arepas unique from other corn-based breads is the type of cornmeal used to make them.
What Kind of Corn Meal Is Used To Make Arepas?
Arepas must be made with corn meal made from precooked ground corn (harina de maìz precocida). If you don't see it at your local grocery, check any Latin American markets in your area, or use this link -> -> to order it online. I use Precooked White Corn Meal by P.A.N., and says on a side label that it’s suitable for making arepas.
Always make sure that the corn meal you purchase is specifically labeled arepas flour, arepas harina, or masarepas flour. Or somehow mentions arepas, and made from precooked ground corn. It is not the same as masa harina.
How To Make Arepas - Basic Recipe
You only need 4 ingredients to make basic arepas, and that includes water, salt and oil for cooking. So, in a way, it's only ONE INGREDIENT. Which is, of course, the arepas corn meal.
And, they're easy to make in about 15 MINUTES. Below are the 5 easy steps for making basic arepas.
- Whisk together the salt and arepas corn meal and create a well in the middle using your hands.
- Pour an amount of warm water equal to the amount of arepas corn meal into the well. So if you're using 2 cups of corn meal, you'll need 2 cups of warm water. If you live in a dry area, you may need more water, up to 2 ½ cups.
- Stir with a wooden spoon until a dough forms.
- Cover and allow the dough to hydrate for 5 minutes.
- Knead a few times and tear off pieces of dough. Next flatten them into a disc and fry on a griddle or frying pan.
Tips:
The dough should be just barely sticky on your fingers. Just add a little corn meal or warm water, depending if the dough is too sticky or dry, to get to that texture. Also, don’t worry if the dough seems a little watery at first. It firms up quickly as it cools.
Remember, you're going to split them - so don't flatten them too much!
Arepas Recipe Variations
If you find them a little plain, feel free to experiment with some flavors as I did. The dough is a wonderful blank canvas for a wide palette of flavors. Here are some ideas:
- Kick up the dough with spices. For example ancho chili powder, smoky paprika or oregano all work great here.
- Or, add grated cheese to the mix such as Mexican cheeses.
- If you love garlic like we do, smash garlic cloves into a paste and add it to the mix.
- Add 1 teaspoon sugar to the water before adding it to the dough.
- If you want to make a vegan version with ideas for vegan fillings, this is a great recipe for vegan arepas.
Arepas Fillings Ideas
Arepas are typically filled with something, similar to a bun. Here are some ideas for you:
- Combine 1 can of cooked black beans or pinto beans, ½ seeded and minced Serrano pepper, 1 ½ tablespoons lime juice, 1 tablespoon olive oil, and a generous pinch of kosher salt in a small bowl. Use jalapeño pepper in place of the Serrano pepper for a little less heat.
- For meat eaters, toss together shredded roast chicken or pork with your favorite BBQ sauce.
- Top fillings with Monterey Jack cheese, avocado slices, mango slices, pickled red onions or guacamole.
- Stuff arepas with scrambled eggs, avocado slices and black beans for breakfast.
- Stack them with a melty cheese such as Monterey Jack, cheddar, Colby, or even a mixture of Mexican cheeses. Arrange on the griddle to melt the chees, and top with salsa.
- Keep it simple, and just slather them with butter.
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Arepas Recipe with Fillings Ideas
Ingredients
- 10 garlic cloves
- 1 ¼ teaspoons kosher salt divided
- ¼ teaspoon Mexican oregano, or regular dried oregano
- ¼ teaspoon ground ancho chile powder
- ⅛ teaspoon dried red pepper flakes
- 1 teaspoon olive oil
- 2 cups arepa corn meal made from precooked ground corn
- ½ cup grated manchego cheese
- 2 ½ cups hot water
- 1 tablespoon extra virgin olive oil
Instructions
- Smash the garlic using the flat edge of a chef's knife, and transfer to a small bowl. Sprinkle with 1 teaspoon kosher salt, and use a fork to mash the garlic into a paste.Add the oregano, ancho, red pepper flakes and olive oil. Continue to work the paste until the spices and olive oil are completely mashed into the garlic.
- In a medium bowl, whisk together the flour, cheese, and remaining ¼ teaspoon salt. Add the spicy garlic paste and use the fork or your fingers to disperse the paste through the flour mixture. Add the hot water all at once, stirring it into the flour mix with a fork until a dough forms.
- As the dough begins to cool, it will begin to thicken. This happens quickly. Place the dough on a work surface and knead a few times until the dough firms up. The dough should not be sticky once it firms up.
- Divide the dough into four pieces. Roll each piece between your hands and flatten into a disk. Pro-tip: For thick disks, flatten to about three inch diameter disks. For thin disks like the ones pictured, flatten to about five inches in diameter.
- Heat a glug of olive oil in a sauté pan or griddle, just enough to slick the surface, over medium-high heat. When the oil is hot, add the disks of dough. Cook for five minutes each side, or until each side looks like the surface of an English muffin.
- Serve warm.
Stacy
I lived in Venezuela as a child and love arepas! Harina P.A.N. has, therefore, traveled with me all over the world in my suitcase. I keep it in the freezer (in case of bugs) for whenever the urge to make arepas strikes. You just never know! I am happiest with a slice of sharp cheese inside, but your fillings look wonderful, Susan. Thanks for this reminder to make arepas again very soon.
The Wimpy Vegetarian
Thanks for your lovely comment Stacy! And thanks for letting me know you keep yours in the freezer. I'm putting mine there right now. I can just taste how wonderful a piece of sharp cheese would be in these guys too 🙂
The Ninja Baker
Arepas are an adventure. One I want to try! And then stuff with cheese and veggies. Thank you for sharing the recipe =)
The Wimpy Vegetarian
Thanks! They were so much easier than I would have guessed!
Renee
Where has arepas been all my life? I must try them. Now off to find the pre-cooked ground corn meal.
The Wimpy Vegetarian
They were amazingly easy to make! I'm thinking they make for a great kids cooking project too!
Jennifer @ Peanut Butter and Peppers
Oh my gosh, I'm drooling over your pictures! I love everything about your recipe!!
The Wimpy Vegetarian
Thanks so much Jennifer!!
Conni @FoodieArmyWife
WOW!!! When you first posted the recipe title, I wasn't sure what it was - but holey socks! This looks AMAZING!!!!
The Wimpy Vegetarian
Thanks Conni! And thanks so much for doing such a great job hosting us this week! What a fun theme this was!!
Jen @JuanitasCocina
I made gorditas the other day...so now I think I need to get back in the kitchen after seeing your arepas! I have so many new ideas!
The Wimpy Vegetarian
And now I have gorditas on my to-do list !
Soni
Oh wow!Just wow!I love this dish and the flavors in the filling and the top.Looks and sounds perfect for this grilling season and something I know I would greatly enjoy 🙂
The Wimpy Vegetarian
Thanks so much Soni!! This is going into my regular rotation!
Paula @ Vintage Kitchen
Arepas are so delicious! Too bad we can´t get the right corn flour here. I already searched for it and asked my venezuelan friends, but no luck. Glad you can make them Susan, so yummy.
The Wimpy Vegetarian
Oh bummer! The flour as you know is the key!! They were so good, and so, so easy to make 🙂
Family Foodie
I have never made Arepas but these looks absolutely amazing! Beautiful photography!
The Wimpy Vegetarian
Thanks so much Isabel!
Tara
Something again I have never heard of and I love learning so much on #SundaySupper. Thanks for sharing this amazing looking recipe!!
The Wimpy Vegetarian
Isn't it so fun to read about all these new dishes for us to try now? What a great theme for this week. I have such a long(er) list now of things I want to make 🙂
Diana @GourmetDrizzles
This is so great, Susan! I was just noticing a new restaurant that opened in town that serves a ton of different types of arepas. I've never tried them, and can't wait to give these a shot!!!
The Wimpy Vegetarian
Thanks so much! Oh, I would be at that restaurant in a second! I can see why they're doing it - they're incredibly easy to make, lend themselves to lots of fillings, and not at all expensive to make.
Laura | Small Wallet, Big Appetite
These look fantastic. I love that you are finding a way to still make sure your husband enjoys your amazing cooking.
The Wimpy Vegetarian
Well it didn't happen right away :-). He was so easy-going about it, and frankly I think he was hoping I'd eventually abandon eating vegetarian at home 🙂
Amy Kim (@kimchi_mom)
I've never had an arepas, but read about them somewhere and have been fantasizing about them since then. These look fantastic and love the duo of of stuffed arepas. I have just added these to my culinary bucket list!
The Wimpy Vegetarian
This has been such a great week, hasn't it? I love seeing all the things I now need to make :-). As long as you get the right corn flour, these little guys practically make themselves, they're that easy!
Hezzi-D
i've never heard of these but they are so colorful and beautiful! They also sound amazing with so many different flavors.
The Wimpy Vegetarian
Thanks so much Hezzi-D! They really are so flexible 🙂
Katy
I was excited about this recipe ever since I read the title - I am a bit of a South American food fanatic, but this is a new one on me and I cannot wait to try it! Thank you!
The Wimpy Vegetarian
Oh me too, Katy. I'm a huge fan of South American food. We traveled to Ecuador a few years ago, and I came back with so many ideas of things I wanted to make! Thanks so much for your comment 🙂
Jennie @themessybakerblog
The filling looks amazing. I love the name of your newly combined diets--too cute!
The Wimpy Vegetarian
Thanks so much Jennie!
The Wimpy Vegetarian
The perils indeed, Liz. Along with seeing dinner being made mid-day so that I can make good photos with natural lighting. Thanks so much - I'm always in such awe of your amazing desserts.
Cass @foodmyfriend
I wish I was that organised. I too have to do the half veg/meat version for Tyler. He is really good eating veggie most nights of the week though. I love the idea of having it all organised and ready to go,.... I just never know what I will feel like!
Sarah Reid, CNP (@jo_jo_ba)
Totally reminds me of a friend I had back in college. She made fabulous arepas!
Lori @ Foxes Love Lemons
Oh, I should NOT be reading this while I'm waiting for my husband to get home, so we can have dinner. I"m SO HUNGRY now! I love the combination of flavors you've used here.
Martin D. Redmond
Love this recipe! Pinning!
Bea
I am so impressed with your weekly pantry prep. That is fantastic! Turf to turf sounds like a perfect new diet 🙂 love it, oh, and the arepas you made? Simply - wow!!! Sound and look amazing.
Terra
Now this arepa I would devour in a matter of seconds! Back in Tucson I would enjoy my arepa filled with carne seca, a special meat cured outside....seriously,and unique to Tucson! I love arepas, the flavors are amazing with anything! Your arepas look DELISH, Hugs, Terra