Arepas
Venezuela and Colombia's corn-dough flatbread — made from pre-cooked white cornmeal (masarepa), patted into thick cakes and griddled then oven-finished until crispy outside and cloud-soft within. Split and filled with cheese, beans or chicken.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix masarepa, salt and butter (if using) in a bowl. Add warm water gradually, stirring and then kneading with your hands for 2 minutes until a smooth, firm dough forms. It should not crack when bent. If too dry, add water a tablespoon at a time; if sticky, add a pinch of masarepa.
About 5 min
Divide into 8 equal balls. Flatten each between your palms into a disc about 1.5 cm thick and 10 cm wide. The thickness is important — too thin and they won't have the pillowy interior.
About 14 min
Heat a griddle or flat pan (comal) over medium-high heat. Grease lightly with oil. Cook arepas for 4–5 minutes per side until a golden-brown crust forms and the edges look dry.
About 14 min
Transfer to a preheated oven (200°C/400°F) for 10 minutes. They will sound hollow when tapped on the side if done inside.
About 14 min
Remove from the oven. Using a knife, split each arepa horizontally around the equator like a sandwich bun. Fill while still hot with sliced queso blanco, black beans, shredded chicken or avocado. The inside should be soft and steamy, the outside crispy.
About 3 min
Nutrition per serving (estimate)
- Calories
- 260
- Protein
- 8 g
- Carbs
- 40 g
- Fat
- 8 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 420 mg
Contains: dairy
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Recipe by Boon Tools.