Easy Arepas Recipe - Tasting Table (2024)

FAQs

How to tell if arepa is cooked? ›

Bake the arepas.

Bake them for 15 minutes. When you think they're ready, take them out of the oven and tap the top of the arepas. If they sound hollow - as if there is nothing inside - that means the arepas are ready.

The key to a soft and fluffy arepa is kneading the dough and allowing it to rest for a few minutes. The dough needs time to hydrate!

I prefer the fine yellow cornmeal because that's what I grew up using, but you can definitely substitute white if you can't find it. And cornmeal is being used for these arepas, this is definitely a gluten-free dish, which is awesome for those of you who may need it.

Making arepas at home is so easy, and they're so delightful to bite into as they're crispy on the outside with a soft, slightly creamy interior. You only need a few simple ingredients, and the dough comes together quickly.

Given how humid your environment is and how thick you make your Arepas will determine the texture of the interior. Too much water in the mixture and the inside might be a bit sticky or gummy. Not enough water and the dough will crack and won't hold the shape.

I recommend starting with small quantities until you find your ideal ratio of water and flour. We all like it a bit different. More water makes softer arepas, and stickier hands! Your hands will get covered in the sticky dough until the ingredients start to blend together.

It comes in both white and yellow, the only difference being the color of the flour.

While arepas can be baked, fried, or grilled, the most traditional method is to cook them on a large, flat griddle called a budare. A cast iron griddle or cast iron pan will mimic a budare at home. A nonstick pan or electric skillet works as well, but you won't get the same tasty char on the crust of the arepas.

Crispy on the outside and tender on the inside, arepas are a culinary gift from South America and a staple in Venezuelan and Colombian kitchens.

Simply sub the full amount of masarepa (2 cups as the original recipe is written) for 1 1/2 cups masa harina (works far better than cornmeal, but cornmeal can also work), 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch.

Are arepas healthier than bread? ›

Many people believe that eating arepas is less healthy than eating wheat flour-based bread, but both offer a similar caloric content and can be considered a part of a balanced diet. Corn, however, contains a gluten-free protein called Zein, which makes it much healthier for celiacs.

Masarepa is the flour of choice for making arepas. Masa harina, on the other hand, is made from corn treated with lye in a process called nixtamalization in order to remove the germ and outer lining before it is ground.

As we have mentioned, the recipe for arepas dough is simple, and they can be kept in the refrigerator once made, for 3-4 days. Arepas are usually seen as a bread, so the versatility of this food is infinite. They can be eaten on their own, as side dishes, stuffed, etc.

Just make sure you knead the dough thoroughly to get rid of lumps and to make the dough smoother. Wet your hands a bit before shaping the arepas, make a ball of dough and we it is round, try squeezing it a bit and rotating it so you make a disc, if it cracks too much on the border then maybe your dough is a bit dry.

Can I eat Arepas cold? You can, however, we don't recommend it. Toasting or grilling brings out the true flavor and texture of the Arepa.

Troubleshooting the Dough

The dough should be soft, like playdough, but it shouldn't be so wet that it sticks to your hand. After the dough has rested, pick it up and see if it's still very sticky. If it's too sticky, add in 2 tablespoons more masa at a time until the dough is just dry enough.

Once you can pick up the ball without it falling apart, you know you have a good consistency. It should be about the consistency of Play-doh. Next, break off a chunk about the size of a large meatball, and roll it into a ball within the palms of your hands.