Colombian Arepas

These golden, crispy Colombian Arepas are one of South America’s most beloved street foods. Made from just a handful of ingredients, they’re wonderfully versatile — stuff them with gooey cheese, top them with butter, or serve them alongside your favorite Colombian dishes.

Why You’ll Love This Recipe

• Only a few pantry-friendly ingredients for crispy, golden perfection
• Naturally gluten-free and endlessly customizable with your favorite toppings
• Ready in under 20 minutes from mixing to plate
• Crispy on the outside, warm and fluffy on the inside every single time

Ingredients

• 2 cups masarepa (pre-cooked white cornmeal)
• 2 cups warm water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded mozzarella cheese

Instructions

1. Mix the dough: In a large bowl, combine masarepa, warm water, salt, and softened butter. Mix well until a smooth, pliable dough forms. If too dry, add water one tablespoon at a time.
2. Rest the dough: Let the dough rest for 5 minutes.
3. Shape the arepas: Divide dough into 8 equal portions. Roll each into a ball, then flatten between your palms to form a disc about 1/2 inch thick and 4 inches wide.
4. Cook the arepas: Heat a griddle or cast iron skillet over medium heat and lightly grease with butter or oil.
5. Flip and finish: Cook arepas for 5-7 minutes per side until golden brown and a thin crust forms. They should sound hollow when tapped.
6. Check for doneness: For stuffed arepas: flatten dough, place 2 tablespoons of shredded mozzarella in the center, fold edges up to seal, reshape into a disc, and cook as above.
7. Serve: Serve warm with butter, fresh cheese, avocado, or hogao (Colombian tomato sauce).

Pro Tips

• Use pre-cooked masarepa: Make sure you’re using pre-cooked cornmeal (masarepa), not regular cornmeal — it hydrates properly and gives you the right dough texture.
• Rest the dough: Let the dough rest for 5 minutes after mixing. This allows the cornmeal to fully absorb the water, making it easier to shape and less likely to crack.
• Get the oil temperature right: Fry at 350°F — too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb excess oil.

You Might Also Love

• Classic Guacamole — The perfect creamy topping for your arepas
• Tacos al Pastor — Another Latin American street food classic
• Brazilian Coxinha — Crispy, savory snacks from South America