Traditional Colombian arepas with crispy golden exterior and tender corn-flavored interior. These versatile corn cakes made with pre-cooked cornmeal are perfect for breakfast, topped with butter, cheese, or eggs.
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8 items
Begin by combining masarepa, fine sea salt, and white granulated sugar if using in large mixing bowl. Whisk dry ingredients together until evenly distributed
Add warm water and melted unsalted butter to bowl with dry ingredients. Stir mixture together using wooden spoon or hands until dough begins to come together
dough in bowl or on clean work surface for 3-4 minutes until smooth and pliable. Dough should feel like soft play dough - not too dry, not too sticky. If dough is too dry and cracking, add water 1 tablespoon at a time. If too sticky, add masarepa 1 tablespoon at a time
Divide dough into 8 equal portions of about 80g each. Roll each portion into smooth ball between palms of hands. Press each ball gently to flatten into disc about 10cm diameter and 1cm thick
Heat large griddle or heavy skillet over medium heat and add vegetable oil for cooking. When griddle is hot but not smoking, add arepas discs in single layer without crowding. Cook 4 at a time if needed
Cook arepas for 5-6 minutes on first side without moving them until bottom is golden brown and crispy crust forms. Flip arepas carefully using wide spatula
Cook arepas on second side for 5-6 minutes until golden brown and crispy. Arepas should sound slightly hollow when tapped and have golden crust on both sides
Transfer cooked arepas to plate and brush tops with butter for serving if desired. Serve hot arepas immediately while crispy outside and tender inside. Top with crumbled queso fresco for serving if desired
Repeat cooking process with remaining arepas discs, adding more vegetable oil for cooking to griddle as needed between batches
