This arepas recipe is a traditional comfort food from Colombia and Venezuela of simple cornbread cakes that can be served as a snack or as part of any meal. They are very versatile. Learn how to make them.
Let's Make Homemade Arepas
We're making arepas in the Chili Pepper Madness kitchen, my friends, and I think you're going to love them. If you've never tried arepas, this is a recipe you'll definitely want to keep in your recipe collection.
As a spicy food lover, this humble food is the perfect serving vessel for all sorts of wonderfully flavored food, from meats, cheeses, dips and more, and they're quite tasty on their own.
Let's discuss.
What are Arepas?
Arepas are flattened corn bread patties first created by the natives of Venezuela and Colombia. This gift from South American cuisine has been enjoyed for generations by everyone in all walks of like, rich or poor, as a traditional, humble comfort food.
Originally, arepas were made by soaking dried corn, which was then cooked and ground into a type of masa, which is different from Mexican masa or corn meal.
Today, arepas are made from pre cooked cornmeal arepa flour, called masa al instante, or masarepa.
Arepa recipes vary from region to region, with Vezuelan arepas being thicker than the Colombian version.
These delicious corn cakes are extremely versatile, lending themselves as vessels for all manner of other foods, like meats, beans, cheeses and vegetables, or they can be enjoyed on their own with a bit of cream cheese, butter or cream.
They're naturally gluten free as well, which is a bonus for some. We love them in our home as a simple party appetizer, or for quick and easy dinners. I can heat up leftover pulled pork or pulled chicken from a previous batch and serve them over quickly made arepa corn cakes for a change to our normal meals.
They're fun for parties with an assortment of creamy goat cheeses and ground meats that guests can stack for themselves. We also love them stuffed. There are so many ways to enjoy them.
Let's talk about how to make arepas, shall we?
Arepas Ingredients
- Masarepa. Masrepa is the best flour for making arepas. It is a special corn flour specifically for making arepas, not to be confused with masa harina, which is used for making traditional Mexican corn tortillas. You can find it in Latin American markets, grocery stores, or order some online. Buy masarepa here from Amazon (affiliate link, my friends!)
- Salt
- Warm Water
- Oil or Butter. For cooking the corn cakes. Use any vegetable oil.
How to Make Arepas - the Recipe Method
Make the Batter. Combine the masarepa, water and salt together in a mixing bowl. Mix well and let rest for 5 minutes.
Smooth the Arepa Dough. Mix the dough again until smooth.
Form the Arepas. Hand form the arepa dough into 8-10 small patties, about 4-5 inches across and 1/2 inch thick.
Cook the Arepas. Heat the butter or oil over medium heat in a large grill pan or cast iron skillet. Use just enough to coat the pan. Cook until golden brown on each side, about 5 minutes on each side.
It could take longer. The outer shell will harden and form a crisp crust, with a softer or hollow interior.
Serve. Cool slightly and serve as desired.
Boom! Done! Ready to serve. They look great, don't they? How are you going to serve them? I'd love to hear!
Recipe Tips & Notes
- Amounts Vary. This recipe Makes 8-10 corn cakes or more, depending on the size and chosen thickness. Colombian arepas are typically thinner, about 1/4 inch thick, while the Venezuelan versions are thicker with a doughy center, about 3/4 inch thick. Cooking times will depend on the chosen thickness.
- Cheesy Version. A popular variation is to add shredded cheese to the batter before making them. It adds a wonderful cheesy flavor.
- Baked Version. You can also bake them. To do so, lightly fry them a couple minutes per side, then bake them at 350 degrees F for 15-20 minutes, or until they form a crispy outer crust.
Serving Arepas
These wonderful corn bread cakes are incredibly versatile and can be served as a simple snack, as a supporting player to any meal, or even as the star. They're great for breakfast, lunch, or dinner. Here are some serving ideas.
- Snack. Serve with butter or cream to be enjoyed on their own.
- Top Them. Use them as a base and top them with your favorite meats like shredded pork, chicken or cooked chorizo along with shredded or crumbled cheeses, guacamole, chopped tomatoes or other vegetables and more.
- Arepas con Queso. Thicker arepas can be stuffed with cheese, like mozzarella cheese, cream cheese or goat cheese for this famous version.
- Other Stuffings. You can also stuff them with meats or a combination of meats and cheeses. Consider stuffing them with ground or chopped beef, pork, ham, chicken, seafood, black beans or vegetables.
- Breakfast. Replace your morning toast with arepas. They're great as they are with a bit of butter.
- On the Side. Serve them to accompany any grilled meats, with thick soups or stews, or other meals.
- Sweets. Serve with honey or brown sugar as a sweet dessert.
Colombian Arepas vs. Venezuelan Arepas
Arepas are popular in both Venezuela and Colombia, and vary primarily in thickness. Colombian arepas are generally thinner, made 3-5 inches in diameter and 1/4 inch thick. Venezuelan arepas are typically made 3-5 inches in diameter and 3/4 inch thick, resulting in a softer interior.
That's it, my friends. I hope you enjoy this humble arepas recipe. Let me know if you make it. I'd love to hear how it turned out for you. How are you serving yours?
Try Some of My Other Popular Recipes
- Pollo Guisado
- Pollo a la Brasa
- Peruvian Pebre
- Peruvian Shrimp Ceviche
- Lomo Saltado (Peruvian Beef Stir Fry with French Fries)
- Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)
- Chimichurri Steak
- Guasacaca - Venezueal Avocado Salsa
- Skillet Corn Bread
- Jalapeno Corn Bread
- Johnny Cakes (Cornmeal Pancakes)
- Pupusas (Salvadoran Corn Cakes)
Cookbook Recommendation
Do you love South American cooking? Check out the cookbook “The South American Table” by Maria Baez Kijac (affiliate link, my friends). It's just outstanding. Highly recommended! I adapted this recipe from this cookbook.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Arepas Recipe
Ingredients
- 2 cups masarepa
- 1 teaspoon salt
- 3 cups warm water
- Oil or butter for cooking as needed
Instructions
- Combine the masarepa, salt and water together in a mixing bowl. Mix well and let rest for 5 minutes.
- Mix the dough again until smooth.
- Hand form the arepas dough into 8-10 small patties, about 4-5 inches across and ½ inch thick.
- Heat a grill pan or cast iron pan to medium heat and lightly oil or butter. Cook the arepas until golden brown on each side, about 10 minutes total. It could take longer. The outer shell will harden and form a crisp crust, with a softer or hollow interior.
- Cool slightly and serve as desired.
Notes
Nutrition Information
NOTE: This recipe was updated on 7/25/22 to include new information. It was originally published on 4/19/21.
Courtney says
I made these tonight with regular cornmeal, and they turned out perfectly. I added some white cheddar and chopped jalapeño, after reading another comment, and it really made my night! I fried them on a cast iron griddle in butter, and ate them with some black beans. Definitely meant to be that I came and took a look at your website today! Thank you!
Mike Hultquist says
Wonderful! Glad to hear it, Courtney! Very happy you enjoyed them.
Rebecca says
Delish. Easy. Loved by all. Now that I have the perfect recipe, I am looking forward to experimenting.
Mike Hultquist says
Awesome! Glad you enjoyed it, Rebecca! Curious to hear the results of your experiments!
Robert says
I've seen this being made in Guy Fiery's Tripple D twice. But yet have to find a reliable recipe to make these. So far I ended up with hard bricks, or semi-hard bricks. In Mike we trust.
Mike Hultquist says
Give it a go, Robert. Let me know if it turns out for you. Happy to help if you have any issues.
Josie L Magistro says
This would be better than cornbread! Easier to make and eat! Thank you Mad Man!! Luv it!! Stuff with jalapeno and cheese! Olay! Or whatever the Venezuelans say!
Mike Hultquist says
Yes, I love it! Enjoy!!
Jeff says
I make arepas weekly. I add sharp cheddar cheese and chopped jalapenos (or Whole Foods "Wickedly Habenero" cheddar) to the dough, and I use Adobo seasoning instead of salt.. They're great topped with peanut butter and hot honey.
Mike Hultquist says
Sounds like perfection to me right there, Jeff! I love it.
Regina says
Arepas is so good. I make them now regularly special in the weekend.
Michael Hultquist - Chili Pepper Madness says
Yes, we LOVE them!! Thanks for commenting, Regina.
Ramya says
Will be making this soon i never had arepas before perfect for my office meals will tag you on twitter if i make this Thanks Ramya
Scott Meneely says
Arepas a great from an air fryer!
Michael Hultquist - Chili Pepper Madness says
Very nice! Great recommendation!
David says
A question, Mike: is masarepa flour limed like masa harina or plain corn like cornmeal? If plain could Jeremie substitute fine ground polenta?
Michael Hultquist - Chili Pepper Madness says
David, masarepa is softer and more refined than cornmeal. I don't believe it is limed. You can use cornmeal to make them, though I can't vouch for the resulting texture. I believe the flavors would be similar. Let me know how it goes if you try it.
Jérémie says
Ok, thanks Mike. So, I'll try to find some masarepa, which may be complicated, here, but Patty's photos are mouth-watering!
Michael Hultquist - Chili Pepper Madness says
You can order it online, though yes, it might be difficult to find in some areas. Good luck in your search! Let me know if you can find it.
Jérémie says
Looks yummy! Could we substitute masarepa with masa harina?
Michael Hultquist - Chili Pepper Madness says
Jérémie, masa harina will react quite differently to the masarepa dough. Masarepa is corn dough that is dried and ground into fine cornmeal, resulting in starchier and softer dough. Masa harina is made by differently, with a process that removes the outer lining before grinding, making it better for making tortillas and similar foods. I haven't seen a great substitute for masarepa.