Homemade South American Arepas
Quick and easy griddle corn cakes, known as arepas, are a beloved staple in Venezuelan and Colombian cuisine.
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Instructions
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Combine salt and masarepa cornmeal in a mixing bowl.
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Pour 2 3/4 cups hot water over the mixture, stir well, then incorporate melted butter.
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Cover the dough with plastic wrap and let it rest for 15 minutes.
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Divide the dough into 12 pieces for thick arepas or 18 for thin ones.
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Shape each piece into a smooth ball, adding more water if necessary to prevent cracks.
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Flatten each ball between two sheets of plastic wrap to specific dimensions: thick arepas to 3 inches diameter and 1 inch thick, or thin arepas to 3.5 inches diameter and 1/4 inch thick. Smooth any edge cracks with fingers, then place on a plastic-covered cookie sheet.
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Heat a cast-iron skillet on low with 1/2 tablespoon butter or vegetable oil.
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Place several arepas in the pan, allowing room to turn them, and cook for about 5 minutes per side until crusted and lightly browned. Adjust heat if browning too quickly; add more fat for subsequent batches.
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Thinner arepas are finished when crusted but soft inside. For thicker arepas, preheat the oven to 350 F, then transfer them to a cookie sheet and bake for 8 to 10 minutes after pan-frying.