Arepas - A Beautiful Mess

If you’ve never tried making arepas at home before, you need to try this foolproof recipe! arepas are like a cornmeal flatbread (no yeast), consisting of just three ingredients and taking less than 30 minutes to make. They are a staple in Latin American countries like Venezuela and Colombia and can be prepared a few different ways.

If I’m being honest, I think of arepas like the quick, cornmeal version of English muffins. You pan fry and then bake both. And you can serve them in many of the same ways. I love them warm with a little butter and honey on the inside, but you can also fill them with meat, black beans or cheese to make a sandwich. For a breakfast option, you could fill with scrambled eggs and hot sauce. Whatever you fill this arepas recipes with, they are delicious!

Related: Next up, try our cornmeal churros or cornbread recipe.

Ingredients

Precooked cornmeal
Warm water
Salt
Oil for pan frying

Precooked cornmeal, also called masarepa, comes in white and yellow and is sometimes called Areparina (a brand). It is different from cornmeal or corn flour (masa harina).

I make arepas more like Venezuelans in that I don’t add cheese to the centers, but see the notes below for options!

How to make Arepas

In a glass measuring cup, measure the water and add the salt. Stir to combine.

In a large bowl, add the precooked cornmeal and then pour in the salted water. Stir to combine, and you can do this with a large spoon or your clean hands. Mix until a soft dough forms. The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal.

Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.

If you are adding cheese to the centers, this is the time to do that as well. And dust with yellow cornmeal, if using.

In a large cast-iron skillet, add the oil and heat over medium heat. Pan fry the arepas until toasted and golden brown on both sides, 2-3 minutes on each side. Depending on the size of your pan, you may need to do this in batches. Then transfer to a baking sheet lined with a baking mat or parchment paper.

Cook arepas in the oven at 350°F for 15-16 minutes. Allow to cool slightly before slicing and serving.

Tips and Notes

I do mix a little yellow cornmeal into my batter and also use it to dust the top and bottom of my arepas before pan frying. But this is optional! I just like the texture and color it adds.
I use vegetable oil or canola oil for frying. If you use an oil with more flavor (like coconut oil or olive oil), just know it will impact some of this flavor to your arepas.
If you want to make cheese-filled arepas, like many Colombians enjoy, you will need some shredded mozzarella cheese or other melting cheese and add 1-2 ounces to the center of these as you form the arepa patties.
Arepas are naturally gluten-free and vegan friendly.
Store any leftover arepas in an airtight container at room temperature for up to 5 days. Rewarm by toasting or pan frying.

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Cornmeal flatbread you can make in under 30 minutes and enjoy with butter or fill like a sandwich

Yield 8

Prep 3 minutes

Cook 22 minutes

Total 25 minutes

Instructions

In a glass measuring cup, measure the water and add the salt. Stir to combine.
In a large bowl, add the precooked cornmeal and then pour in the salted water. Stir to combine, and you can do this with a large spoon or your clean hands. Mix until a soft dough forms. The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal.
Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.
In a large cast-iron skillet, add the oil and heat over medium heat. Pan fry the arepas until toasted and golden brown on both sides, 2-3 minutes on each side. Depending on the size of your pan you may need to do this in batches. Then transfer to a baking sheet lined with a baking mat or parchment paper.
Cook arepas in the oven at 350°F for 15-16 minutes. Allow to cool slightly before slicing and serving.

Notes

If you are adding cheese to the centers, do so while you form the patties.
I mix a little yellow cornmeal in to my batter and also use it to dust the top and bottom of my arepas before pan frying. But this is optional! I just like the texture and color it adds.
I use vegetable oil or canola oil for frying. If you use an oil with more flavor (like coconut oil or olive oil), just know it will impact some of this flavor to your arepas.
If you want to make cheese-filled arepas, like many Colombians enjoy, you will need some shredded mozzarella cheese or other melting cheese and add 1-2 ounces to the center of these as you form the arepa patties.
Arepas are naturally gluten-free and vegan friendly.
Store any leftover arepas in an airtight container at room temperature for up to 5 days. Rewarm by toasting or pan frying.

Nutrition

Nutrition Facts

Arepas

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Arepas – A Beautiful Mess