Classic Colombian Arepas
Crisp outside and tender inside, the cornmeal cakes called arepas are one of Colombia’s most popular foods, served in almost every home for breakfast, lunch, or dinner. Though each region has its own variations, and arepas can be topped or filled with butter, cheese, eggs, ham, or steak, they’re also excellent just on their own, as in this recipe. The key ingredient is precooked cornmeal (masarepa). Look for it in the Latin foods aisle of some supermarkets, at Latin markets, and online. The recipe is a Yummly original created by Erica Dinho.
- Combine 1 1/3 cups cornmeal, the warm water, and salt in a bowl and mix well with a spoon. If the package directions for the masarepa recommend it, knead the dough in the bowl until it’s very smooth, moistening hands if dough sticks, about 3 minutes. Let dough rest 5 minutes.
- Dough should be firm enough to hold its shape in disks (see next step). If needed, stir in more masarepa until it’s the right consistency.
- Divide dough into 4 equal portions and shape each into a ball. With your hands, gently flatten each into a disk about 4 inches wide and 1/2 inch thick and put on a plate.
- Set a large nonstick frying pan over medium heat until water droplets sprinkled on top dance in the pan. Spray pan with cooking spray. Set arepas in pan (cook in 2 batches if they don’t all fit) and cook, turning once, until golden brown, about 4 minutes per side. Serve hot.
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|Calories140Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% 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.