Homemade Arepas Recipe

Name: Homemade Arepas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2.5 cups lukewarm water; 1 teaspoon salt; 2 cups pre-cooked white cornmeal (such as P.A.N.®); 0.25 cup vegetable oil, or as needed

Cook Time: 20 minutes

Arepas Recipe

This easy recipe for arepas creates a soft, golden, and delicious Venezuelan treat. Serve them for breakfast, lunch, or as a snack your guests will love them!

Ingredients

2 cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white cornmeal (such as P.A.N.)
cup vegetable oil (or as needed)

Directions

Step 1: In a medium bowl, combine lukewarm water and salt. Stir well until the salt dissolves.

Step 2: Gradually add the pre-cooked cornmeal to the water mixture. Use your fingers to mix it together, forming a soft, moist dough that is malleable and not too sticky.

Step 3: Divide the dough into 8 equal portions and roll each portion into a ball thats about 2 inches in diameter.

Step 4: Using your hands, gently flatten each dough ball into a patty thats approximately 3/8-inch thick. Be careful not to make them too thin.

Step 5: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the arepas in batches. Cook them for about 4 to 5 minutes per side, or until they turn golden brown and crispy.

Step 6: Once fried, transfer the arepas to a plate lined with paper towels to drain excess oil. Let them cool until theyre comfortable to handle.

Step 7: Using a serrated knife, slice each arepa halfway through horizontally, creating a pocket like a pita.

Step 8: Serve the arepas warm and enjoy! You can fill them with cheese, ham, or any filling of your choice.

Nutrition

Each serving (1 arepa) contains:

96 Calories
1g Fat (1% Daily Value)
20g Carbs (7% Daily Value)
2g Protein (4% Daily Value)
293mg Sodium (13% Daily Value)
1g Dietary Fiber (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Homemade Arepas Recipe

Arepas are a popular dish in Latin America, especially in Colombia and Venezuela. These round, flat, cornmeal cakes are versatile and can be served with a variety of fillings, from cheese and meats to vegetables and even sweet spreads. In this article, we will explore the origin, regional variations, and interesting facts about Arepas, as well as how they compare to similar dishes.

History of Arepas

The origins of arepas date back to pre-Columbian times, long before European settlers arrived in the Americas. The indigenous people of the northern Andes, including modern-day Venezuela and Colombia, made a primitive form of arepas by grinding corn into a dough-like mixture and cooking it over hot stones. Corn was a staple in the indigenous diet, and its versatility led to the creation of this simple yet satisfying food.

Over the centuries, the dish has evolved and adapted to the local tastes and cultures of the regions where it is enjoyed. Today, Arepas are commonly eaten for breakfast, lunch, or dinner in both Venezuela and Colombia, but each country has developed its own variation, with unique fillings, toppings, and cooking methods.

Regional Variations

While arepas are enjoyed throughout Latin America, the dish has significant regional differences, especially between Venezuela and Colombia. In Venezuela, arepas are often made from pre-cooked white cornmeal (such as P.A.N.) and are commonly filled with cheese, ham, or shredded beef. They are also often served with a variety of sides like avocado, fried eggs, and arepas stuffed with meats like chicken, pork, or chorizo.

On the other hand, Colombian arepas are typically more savory and come in various sizes, from small street food snacks to larger, thicker arepas meant to be served as a meal. In Colombia, arepas may be served plain with just butter or cheese, or they might be accompanied by a hearty filling such as grilled meats, eggs, or even a mixture of cheese and chocolate in the case of arepas de choclo (sweet corn arepas).

What Makes Arepas Different from Similar Dishes?

Arepas stand out from other corn-based dishes like tortillas and empanadas due to their unique preparation. While tortillas are typically thinner and made from masa (corn dough), arepas are thicker and made from pre-cooked cornmeal, which gives them a soft, slightly crumbly texture. Unlike empanadas, which are deep-fried and filled with various ingredients, arepas can be either fried, baked, or grilled, offering a wider range of texture and flavor possibilities.

Additionally, while both tortillas and arepas are often used as wraps or bases for fillings, arepas are more versatile in terms of fillings. They can be sliced open like pita bread to create a pocket, making them perfect for stuffing with a variety of meats, cheeses, and vegetables, whereas tortillas are typically served flat or rolled up around their filling.

Where Are Arepas Typically Served?

Arepas are an integral part of everyday life in both Venezuela and Colombia. In Venezuela, they are commonly eaten for breakfast or dinner, and they often accompany meals or are filled with cheese, eggs, and meats. In Colombia, arepas are also a breakfast staple, but they can also be enjoyed as a snack or a side dish to a larger meal.

In restaurants and street food stalls across both countries, you can find arepas being served with a variety of fillings, ranging from classic cheese and ham to more complex combinations like pulled pork, avocado, and black beans. They are also commonly served at celebrations and festivals, offering a taste of tradition and comfort to people of all ages.

Interesting Facts About Arepas

Arepas can be made with a variety of cornmeal, including white, yellow, or blue corn, depending on the region and personal preference.
Arepas are naturally gluten-free, making them an excellent option for people with gluten sensitivities or celiac disease.
The P.A.N. brand of pre-cooked cornmeal, which is widely used to make arepas, was developed in Venezuela in the 1960s and has since become a household name in Latin American kitchens.
Arepas can be stuffed with almost anything, making them a highly adaptable food. Some popular fillings include cheese, eggs, avocado, meats, and even sweet fillings like chocolate or jam.
In Venezuela, arepas are often eaten with guasacaca, a tangy avocado-based sauce similar to guacamole.

Arepas are a delightful and versatile dish with a rich history that continues to evolve with each passing year. Whether you're enjoying a traditional arepa with cheese or experimenting with new fillings, this dish is sure to bring a taste of Latin America into your kitchen!

FAQ about Homemade Arepas Recipe

Leftover arepas can be stored in an airtight container or wrapped in plastic wrap. Keep them at room temperature for up to two days, or refrigerate them for up to 5 days. To reheat, simply warm them in a skillet over medium heat until they are crisp and heated through.

Yes, you can freeze arepas. Allow them to cool completely, then wrap each arepa in parchment paper and place them in a ziplock bag or airtight container. They can be frozen for up to 3 months. To reheat, thaw them at room temperature and warm them in a skillet or oven.

If your arepas are too dry or crumbly, it may be due to the dough being too thick or not enough water added during mixing. Be sure to gradually add the cornmeal to the water, stirring it gently to form a soft, moist dough. If the dough seems too dry, you can add a little more water, a tablespoon at a time.

Yes, you can use yellow cornmeal instead of white. The flavor and texture will be slightly different, but the recipe will still work. The yellow cornmeal will give the arepas a slightly richer color.

While oil helps to create a crisp texture, you can skip it if you prefer. The arepas will still cook up well, but they may not be as crispy on the outside. You can also use a non-stick skillet to minimize the need for oil.

The dough should be soft, moist, and malleable. It should not be sticky or too dry. If the dough feels too wet, sprinkle in a little more cornmeal. If it's too dry, add more water until you reach the right consistency.

If the center of your arepas is doughy after frying, they may not have been cooked long enough. You can finish cooking them in the oven at 300°F (150°C) for about 10-15 minutes to ensure they cook through, especially if they are thicker than usual.

Yes, you can prepare the dough ahead of time and refrigerate it for up to a day. However, arepas are best when freshly cooked. You can also pre-cook them and store them in the fridge, reheating them in a skillet before serving.

It's best to use pre-cooked cornmeal (like P.A.N.) for authentic arepas. However, if you can't find it, you can try using masa harina, which is used for tortillas. Keep in mind that the texture might vary slightly.

Arepas can be filled with a variety of ingredients. Popular fillings include cheese, ham, scrambled eggs, black beans, avocado, shredded beef, chicken tinga, or chorizo. The possibilities are endless, so feel free to get creative!

Comments

Er Guille

10/06/2025 01:52:54 PM

I make arepas very frequently and can make them eyes-closed and with a hand tied on my back. (I’m venezuelan). That said, the water:flour ratio in this recipe is exactly right . To get better results, don’t add oil to the dough. It really doesn’t need it. I cook mine on a skillet until lightly browned and then let them in a preheated oven, about 300°F for 15 minutes. You’ll get a remarkable toasty exterior that’s out of this world. As for filling, you can used whatever you want (or have on your fridge).

Countrymom

04/25/2023 11:57:48 PM

you left out some important steps! Let the dough rest for 10 minutes and definitely finish them in a 350 oven for 15 min. Let them cool for 5 min before you try to slice them, they are still cooking. Also, taste the dough and if it is too bland, add a little more salt. After adding these steps, they were awesome! Also, you can use yellow masa flour if you like.

jess1985

08/15/2017 12:13:23 PM

I just had to post how you actually make the Arepas before frying. You grab a handful of dough and roll it around in your hand until it is a smooth ball (the heat of the hands helps to get rid of rough edges). Then you slowly pat the ball until it is evenly flat, not too thick or thin. Adding Parmesan cheese to the dough adds a nice touch, but I find simple is better. You can also make thick oven Arepas by heating the Arepas in a pan lightly greased until it has a bit of a shell, then pop in oven until it is cooked through and looks a little flaky, cooking time varies depending on size and how long they were in the pan, you can also skip the pan step. =)

newmexjags

01/07/2018 06:27:40 PM

I love these so much I bought an arepa maker as a Christmas present to myself! In my family there are so many dietary preferences. Vegan, vegetarian, meat eaters. I make these for Christmas and everyone brings a different filling. I have filled them with the chicken tinga recipe from this site, I have also filled them with carne asada. Black beans and sliced avocados are good. Cream cheese and jam is very good. Even scrambled eggs and bacon. There is a filling for everyone! Unfortunately after one or two you are stuffed! One thing I wanted to add, make these as you need them, they are no good reheated! If I have any left over dough it will keep wrapped tightly in plastic for a few days.

Marcia

10/21/2016 08:57:57 PM

Made these exactly as described, using coconut oil, and they came out perfect. Crispy on the outside, soft on the inside. Filled some with chorizo, sliced chayotes, and grated cheddar, others with Italian sausage, peppers, onions and cheddar, after sauteing the chorizo, chayotes, italian sausage, peppers, and onions in separate piles in a large skillet. They were delicious, and perfect for me because they are gluten-free!

S T Andersen

08/19/2024 05:50:31 AM

Only previsions I made was a little more salt... the finishing them off in the oven idea is perfect. Crispy golden brown on the outside and soft on the inside... Don't overcook.

Mike Diago

01/26/2016 03:29:52 AM

great recipe, I always have to fry them a bit longer on each side. i've been eating these at home since I was a kid. In Colombia they eat these with everything. I recently wrote on my blog about my life eating arepas as a Colombian American along with a food and music pairing

Zabdi Coronado

01/12/2016 06:53:08 AM

I'm not Venezuelan, I live in Guadalajara, Jalisco. We are so used to making these, we make quesadillas, and we deep-fry them, slice 'em open and stuff with cubed bistec and very spicy tomato sauce. They can also be made with Maseca. Same consistency. If you live in Mexico, P.A.N. can be found in any Superama, Walmart doesn't have it. Thanks for posting, I love your recipes!!!

Silvanfan

12/03/2018 02:20:56 AM

I made this recipe today, and my only addition was to oil my hands to better hands the dough, which was a bit too wet and kept sticking to my hands and not forming the patties. Regardless, they came out pretty great!

Bridget Goldsack

01/07/2021 09:52:14 PM

My husband is from Venezuela and we have them all the time. Someone mentioned that the middles didn't seem quite done and, how we eat them is to cut in with a butter knife while they're very hot and scrape out some of the middle. My husband said that in Venezuelan restaurants, you could specify if you wanted none, a little, or a lot of the dough removed.

mit

05/29/2021 05:42:02 PM

Great. After making this a few times, you can get a feel for when you've added enough water and not even need to measure it.

Sharon Garcia

04/08/2025 10:41:15 PM

My guests were so impressed.

ToastyPear9128

02/21/2025 01:06:25 AM

Totally blew it on my first attempt. I patted them out too thin, because I'm used to leavened breads that rise. Wound up with crispy-thin hockey pucks... I did eat a couple of them anyway, after breaking them up and spooning pigeon peas with onions, garlic and tasso ham over them. The rest won't go to waste; my dogs love them so much that I may cook up more the same way as doggy treats. And I'll try another batch the right way for myself, in a day or so...

Pamela Rieck

02/04/2025 04:12:42 PM

We loved these Arepas! My husband is Colombian and said they tasted like his Mom and Grandmother used to make. I too followed Er Guille's advise and they were perfect! I also froze the left overs and put between parchment paper and stored in a zip lock bag. I took out and put into a warm pan to warm up and perfect! We've had them the Colombian way with butter, ham and Romano cheese inside and also for lunch, sliced grilled pork with avocado! Delicious!!! Thank you again for another wonderful recipe!

Kenneth Torres

12/31/2024 04:35:35 PM

Even my friends were shocked at how tasty it was.

LoyalFeta6075

11/07/2024 09:46:10 AM

i can make arepas riding horseback, smoking a cigar, blindfolded, duck hunting with a friend.

TraciAnn And BB

10/10/2024 03:22:27 PM

These are good and so easy to make. Mine came out a little thinner, but I was still able to split and stuff with cheese and spinach. Was a good tasty treat. Will make these again.

Michael Evans

09/24/2024 04:34:17 AM

Can’t wait to make it again.

BubblyTimer6254

08/21/2024 11:44:10 AM

I Believe It's Better Than What I Did My 1st Time. Totally Did It Backwards. Instead of Adding The Flour To The Water A Little At A Time And Stirring It To Combine I Poured Water 1/4 CUPS At A Time On Top And It Lumped Up. It Flattened When I Used A Spatula To Stir All The Water In And Pressed It. There Was Flour Unmixed In At The Bottom of The Container I Used To Mix. I Managed Since It Was My 1st Time Wanting To Try It. This Is An Example of What NOT To Do! It Did Not Firm or Form When I Tried To Form Patties. I Wanted To Use A Spatula Instead Not Wanting To Get My Hands Messy. It Was Wet And Didn't Do Well Lifting With It. Fell A Part. Broke. Did My Best To Transfer It To My Pot With Around 1/2-1 TSP Vegetable Oil At The Bottom. I Cooked The Patties And Flipped Them Continuously Until They Were Golden And Darker Brown Spotted. The Taste Is Interesting. Slightly Grainy. Crispy on the Outside And Soft In The Middle. I Wondered If It Was Cooked Thoroughly-It Had To Be After 5 Minutes. It Reminded Me of Fritos Lays Somewhat. Corn Chips. Obviously White Corn Flour! Masarepa Is Different Than What I'm Used To. I Grew Up Eating White or Yellow Grits And Cream of Wheat. I Ate 3-4 so It Had A Positive Affect lol! I Opened A Can of MUIR GLEN Organic Tomato Sauce To Try And Poured Some on The Side To Dip It In. Very Tasty!

Captain Jeff Marchant

08/05/2024 05:34:45 PM

Saw a guy living vanlife on YouTube make these and decided to try. Before i make something new i read remarks. 1 guy said to read er Guille comments. He starts off saying he is Venezuelan & can make blindfolded with 1 hand tied behind back....I'm like, "Yea i want him making my Arepas"So follow er Guille instructions to a T and you will end up with perfect Arepas. So delish!

audio version

Cook Time: 35 minutes

Homemade Arepas Recipe