Colombian Arepas Recipe
Colombian Arepas Recipe by Chef Luca De Santis, step by step with the cooking video. Crispy outside, soft inside corn cakes made with precooked white corn
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Colombian
Colombian Arepas
Crispy outside, soft inside corn cakes made with precooked white corn flour, butter and cheese.
The story of the dish
Arepas were made by Indigenous peoples of Colombia and Venezuela long before the Spanish arrived; Colombia has more than 70 regional types.
The name: Possibly from the Cumanagoto word erepa, 'corn'.
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| precooked white corn flour (masarepa) | ≈ 300 g | ≈ 2 cups |
| warm water | ≈ 480 ml | ≈ 2 cups |
| salt | ≈ 5 g | ≈ 1 tsp |
| butter soft | ≈ 30 g | ≈ 2 tbsp |
| mozzarella or queso blanco grated | ≈ 100 g | ≈ 1 cup |
| vegetable oil for the pan | ≈ 15 ml | ≈ 1 tbsp |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Camera | 🛒 Buy | 🛒 Buy |
| Measuring Cups | 🛒 Buy | 🛒 Buy |
| Cookbook | 🛒 Buy | 🛒 Buy |
| Mixing Bowl | 🛒 Buy | 🛒 Buy |
Also used: cast-iron pan or griddle · spatula
Method
- Mix masarepa and salt, add warm water and knead 2 minutes.
- Add butter and cheese and knead until smooth; rest 5 minutes.
- Divide into 8 balls and flatten into 1.5 cm discs; smooth the edges with wet hands.
- Cook on an oiled pan over medium heat for 6 to 8 minutes per side until crisp.
- Serve with butter and cheese, or split and stuff.
👨🍳 Chef’s tips
- If the edges crack, add a little more warm water to the dough.
Nutrition per portion estimate · 1 of 8
220kcal
6 gprotein
30 gcarbs
8 gfat
Allergens
GlutenMilk
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