Homemade Arepas recipe

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Ingredients

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Nutrition Info

95.5 calories
carbohydrate: 20 g
cholesterol: : -
fat: 1 g
fiber: 0.5 g
protein: 1.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 292.9 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.

  2. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.

  3. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

  4. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Recipe Yield

8 arepas

Recipe Note

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

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