ColombiaBreadSide

Colombian Arepas

Name: Colombian Arepas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Colombia
Ingredients: 2 cups white masarepa, precooked white corn meal; 2.5 cups warm water; 1 tsp salt; 1 tbsp butter, soft, plus more for the pan and for serving; 1 cup grated mozzarella or queso blanco, optional, for cheese arepas

The daily bread of Colombia: white corn cakes griddled until golden with a soft steamy middle. Four ingredients, endless uses.

prep: 15 min
cook: 15 min
total: 30 min
serves: 4
level: easy

Arepas are on the Colombian table morning, noon and night: split and buttered at breakfast, under the meat on a bandeja paisa, or stuffed with cheese straight off the griddle.

The dough is nothing but masarepa, water, salt and a little butter. Getting it right is about texture, not technique: soft like playdough, no cracks when you flatten it.

Arepas are number 5 on our list of the top 20 famous Colombian foods.

method

Dissolve the salt in the warm water in a large bowl. Add the masarepa gradually, mixing with your hand, then add the butter.
Knead for 2 to 3 minutes until smooth, then let the dough rest for 5 minutes so the corn fully hydrates.
Divide into 8 balls. Flatten each between your palms into a disc about 1 cm thick, smoothing any cracked edges with wet fingers. For cheese arepas, knead the cheese into the dough first.
Heat a griddle or heavy pan over medium heat with a little butter. Cook the arepas for 5 to 7 minutes per side, until golden with dark spots and a firm crust.
Serve hot, split and buttered, or topped with cheese while they are still steaming.

chef's tips

If the dough cracks when you shape it, it is too dry. Knead in water a tablespoon at a time with wet hands.
Do not rush the heat. Medium and patient gives a crust and a cooked middle; high heat burns the outside and leaves the center raw.
The dough keeps for two days wrapped in the fridge, so make extra and griddle them fresh.