About this Dish
Colombia's daily bread — a flatbread of ground corn, grilled, fried or baked and eaten at every meal. Each region has its own arepa: coastal arepas are large and thin; Bogota arepas are thick and buttery; paisa arepas are plain white corn. Stuffed with cheese, egg, meat or eaten plain. The arepa is as central to Colombian identity as bread is to France.
IngredientsServes 4
🌽Masarepa (pre-cooked white corn flour), 2 cups
💧Warm water, 2 cups
🧂Salt, 1 teaspoon
🧈Unsalted butter, 2 tablespoons softened
🧀Mozzarella or queso blanco, 1 cup shredded
🥛Whole milk, 3 tablespoons
🫒Vegetable oil, for greasing the pan
Method
1
In a large bowl, combine the masarepa, salt, softened butter and shredded cheese. Mix everything together with your fingers until the butter is evenly worked through the dry ingredients.2
Add the warm water and milk gradually, mixing with your hands as you go. Knead the dough for about 2 minutes until it is soft and smooth — it should feel like soft Play-Doh and not crack when you press it. If it feels dry, add warm water one tablespoon at a time.3
Divide the dough into 8 equal balls. Flatten each ball between your palms into a round disc about 1 cm thick and 10 cm wide. Smooth any cracks around the edges by patting gently.4
Heat a non-stick griddle or cast iron pan over medium heat and brush lightly with oil. Cook the arepas for 5 to 6 minutes on the first side until a golden-brown crust forms and they release cleanly from the pan.5
Flip and cook the other side for another 5 minutes. You are looking for a deep golden, slightly charred crust on both sides while the inside stays soft and fluffy.6
Remove from the heat and immediately spread with extra butter while hot. Serve plain, or split them open with a knife and stuff with extra cheese, scrambled eggs or shredded meat.User Reviews
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