A warm and comforting taste of South America!
The posh hotel where my buddy Chase and I spent five glorious days in Bogotá, Colombia served arepas for breakfast every morning. We’d sit and drink the finest Colombian coffee for hours, laughing and talking and ordering round after round of cheesy arepas. At the end of the trip, we listed arepa breakfasts as our favorite moment of the trip.
Arepas date back to before Columbus and Spanish colonization of the region. Indigenous tribes from Latin America introduced arepas to the world, with Venezuela and Colombia well-known today for their traditional and regional takes.
Arepas are a study in “less is more.” With the perfect balance of cheese and cornmeal, arepas are light as a feather, with not too much dough and a thin sprinkle of cheese to delight the taste buds. Crispy on the outside and soft on the inside, arepas are the perfect appetizer, side dish to a feast, or vehicle for a sumptuous protein of your choice.
Are Arepas Healthy?
While this dish has a significant amount of fiber from the cornmeal, the arepas are fried in vegetable oil. If that’s a concern and you’re looking to reduce the fat levels, consider cooking your arepas in the air fryer to cut down on the oil needed. This recipe is fully gluten-free, and can easily be made vegan by opting for your favorite melty dairy-free cheese.
The Perfect Fry
When choosing an oil for frying, it becomes all about the smoke point. This is the point at which the oil gets so hot, it breaks down and starts to smoke. The higher the smoke point of the oil you’re using, the higher the temperature at which you can fry.
Contrary to popular belief, olive oil is a good choice for frying, as its smoke point is usually between 375°F and 450°F, and you only need to fry arepas at 370°F. My favorite is light olive oil, which has a higher smoke point than extra-virgin olive oil. Avocado, safflower and corn oils are also good options.
With all frying, it’s best to use a thermometer to track the temperature of the oil. This will mean you can turn down the heat if the oil is getting too hot, otherwise you may accidentally burn or undercook your arepas.
INGREDIENTS
- 1 2/3 cups pre-cooked white cornmeal (masarepa)
- 3/4 teaspoon kosher salt
- 2 cups warm water
- 3/4 cup shredded cheese, optional
- Vegetable oil, as needed for cooking
INSTRUCTIONS
Mix
Stir cornmeal, water, and salt to form dough. Add cheese if using.
Rest
Allow dough to hydrate and rest.
Cook
Shape and cook arepas until golden.
Devour!
How To Make Ahead And Store
While a freshly made arepa tastes the best, there are a couple ways to prep ahead and still have a winner on your hands. Arepa dough can be made ahead of time and stored in an airtight container in the freezer for up to 3 months. The dough can also be rolled out into patties and stored in the fridge 24 hours before frying. Also, arepas can be fully cooked and then stored in the freezer for up to 1 month. Reheat in the oven until warm.
Serving Suggestions
Arepas are smooth and light; if you’re a flavor hound like yours truly, check out some of these sauces and dips to magnify the deliciousness. This Guacamole Recipe, some Cherry Tomato Salsa, or a Creamy Chimichurri Sauce would be perfect for dipping.
As I mentioned above, an arepa breakfast is an excellent start to the day. Try them with some Gordon Ramsay Scrambled Eggs or these Eggs in Purgatory.
Whether you want hearty pork or light seafood, arepas will complete a dinner table of delicacies, too. Try them with some Ceviche, this Slow-Cooker Pulled Pork Island Style, or some humble Garlic Shrimp!
Arepas
Ingredients
- 1 2/3 cups pre-cooked white cornmeal masarepa
- 3/4 teaspoon kosher salt
- 2 cups warm water
- 3/4 cup shredded cheese optional
- Vegetable oil as needed for cooking
Instructions
-
In a large bowl, mix the pre-cooked white cornmeal and salt. Gradually add warm water, stirring constantly, until the mixture is smooth and no lumps remain. If using, work in the shredded cheese.
-
Cover the bowl with a clean cloth and let the dough rest for 10 minutes to hydrate the cornmeal.
-
Divide the dough into 6 equal portions. Form each into a ball, then flatten into a disk about 1/2 inch thick. Heat a skillet over medium heat and lightly oil.
-
Cook the arepas for about 5 to 7 minutes on each side or until they are golden brown and have a slightly crispy surface.
Nutrition
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