Your definitive guide to making Colombian Arepas (cornmeal cakes). This post covers both the quick technique which uses pre-cooked cornmeal as well as the more traditional and labor-intensive “from scratch” method using whole cracked white corn.
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What is an Arepa?
An arepa is a type of flatbread made from cornmeal dough with a history that predates modern-day Colombia and Venezuela. It was invented by the Indigenous people of northern South America. It is a staple food in both countries and is consumed throughout the day, often served for breakfast, lunch, or dinner. Arepas were even featured in Disney's movie Encanto.
Arepas can be grilled, baked, or fried, and they are typically split open and filled with various ingredients such as cheese, meats, beans, avocado, or eggs. They can be enjoyed as a savory snack or as a substantial meal, depending on the filling and toppings used.
Colombia is home to different varieties of arepas. This recipe and post cover Colombian-style arepas which is often enjoyed for breakfast, slathered with butter and cheese (usually queso fresco or mozzarella cheese) and served with scrambled eggs. They are also served with “bandeja paisa”, Colombia’s national dish with black beans, chorizo, chicharron and egg.
The same recipe can be used to make an “arepitas” which is a smaller, chubbier grilled arepa that is served with asado or fritanga (grilled or fried meats and sausages). Serve with hogao (Colombian tomato and onion sauce).
In Colombia, you will find other arepa variations that use yuca (casava) and sweet corn (arepas de choclo). Arepa de huevo (stuffed with egg and fried) is also a popular street food on the Caribbean coast.
Ingredients
Making arepas (Colombian corn cake) doesn’t require much in terms of ingredients. Basically corn, salt and water. The type of corn and cooking technique will vary as outlined further down in this post.
Ingredient Notes
Pre-cooked cornmeal flour: Precooked corn meal, often referred to as arepa flour or "harina PAN" in Spanish-speaking countries, is a type of corn flour that has been precooked and ground. It is a staple ingredient in the preparation of arepas. It comes in several varieties including white corn, yellow corn, sweet corn and whole grain.
Precooked cornmeal is versatile and can also be used to make other traditional dishes such as hallacas, tamales, and cachapas. It is widely available in grocery stores and markets in regions where Latin American foods are popular. You’ll also always find it in Latin grocery stores.
Cracked White Corn Kernels: Cracked dried white corn kernels are essentially whole corn kernels that have been cracked or broken into smaller pieces. These kernels are typically dried to preserve them for longer periods and can be used in various culinary applications. They require cooking (usually pressure cooking) to get them into a usable state.
They can be found in the bulk section of your grocery store (where you find bagged legumes, beans, lentils…).
How to Make Colombian Arepas (Two Ways)
I am outlining two methods to make arepas.
Method 1: Using Precooked and Ground Cornmeal (Easy Way)
Step 1. Mix. To a bowl, add the precooked cornmeal and salt. Mix to combine (Image 1).
Step 2. Add water. Add the water to the bowl and using a spoon or fork, mix to combine (Images 2-3).
Step 3. Knead the corn dough. Using your hand, lightly knead to bring the dough together and make sure the corn is hydrated (Image 4). The masa (dough) should be soft to the touch, but still firm enough to form into patties (Image 5).
Step 4. Form. Form into the classic arepa shape using the palm of your hands. You can make small ones or large ones. The size is up to you, but make sure they are no more than ½ inch thick (about 1.5cm). Place the areas on a tray after you’ve formed them (Image 6).
Step 5. Cook on flame (Option 1). Place a parrilla directly on your stove on medium heat (Image 7). Cook the arepa on both sides until the surface has dried up and you have some char marks and it’s golden brown, 3-4 minutes on each side (Image 8). A well-made arepa should be crunchy on the outside and soft on the inside. Reduce the temperature if you need to.
Cook on the grill (Option 2). Place the arepas on an oiled indoor grill pan, outdoor grill or hot griddle (Image 9). Grill on both sides until the outside is dry and you have grill marks (Image 10).
Method 2: Using Cracked Dried Whole Corn (“From Scratch”, Traditional but more complex way)
Step 1. Soak the corn overnight. To a large bowl, ass the dried cracked white corn (Image 11). Wash the corn a few times with cold water and then soak overnight (Image 12).
Step 2. Pressure cook the corn. Using an Instant Pot or pressure cooker, cook the corn in water until soft (Image 13). 45 minutes on the high-pressure setting should be enough. Let the cooked corn cool completely before proceeding (Image 14).
Step 3. Process. In batches, process the tender corn into a fine texture using a food processor (Images 15-16). At this point, you can add salt to the area dough mixture (Image 17).
Step 4. Form the arepa. Cut open a plastic bag and place it on your counter. Place a ball of arepa masa on the plastic sheet (Image 18). Cover with the other side. Using a flat cutting board or plate, flatten the arepa dough down to about ¼ inch thick (Image 19). Press down with a bowl to cut out a perfect circle (Images 20-21). Using your hands carefully remove the arepa (Image 22). You can repeat the process and place the arepas on a plastic wrap lined baking sheet. Add a bit of oil to prevent the arepa from sticking to the plastic.
Step 5. Cook the arepas. Place a non-stick skillet on medium-low heat and grease with a little neutral oil (vegetable oil). Place the arepa carefully in the pan and cook until browned about 4-5 minutes (Image 23). Flip and cook for another 3-4 minutes (Image 24). Keep an eye on the pan, you don’t want to burn the arepas.
Step 6. Store. If you plan to eat them right away, keep them warm in a towel-lined bowl (Image 25). Or you can freeze them for future use. See the next section.
Freezing and Reheating “from Scratch” Arepas
When making Colombian arepas using the from-scratch method, you will end up with quite a few arepas. In order to freeze them, make sure to cook them as outlined above and let them cook. Stack them in freezer bags (with a small square of parchment paper to separate them). Freeze for up to 1 month.
To reheat them, place them in a toaster oven or air fryer to crisp back up. You can also reheat them in a frying pan.
Expert Tips
- Start with the easy method. If you’ve never made arepas before, start with the easy method! Don’t commit to the traditional “from scratch” method until you’re ready!
- Canape vessel. Mini arepas are the perfect vessel for canapes and appetizers.
- Cool the corn. After you’ve pressure-cooked the corn (in the “from-scratch” method), cool it down completely before proceeding. If you process the corn while it’s still hot, it will turn gummy.
- Make pockets! Arepas can be cut in half and turned into pockets to stuff.
Recipe FAQs
Arepas are part of the culinary traditions of both Venezuelans and Colombians. While arepas are enjoyed in both countries, they may have slight variations in preparation and regional toppings.
Harina PAN is made from dried corn kernels that are cooked, soaked in lime water (a process called nixtamalization), and then ground into fine flour. This precooking process makes the cornmeal easier to work with and helps give the resulting arepas a smooth texture when cooked.
The word "arepa" is believed to have originated from the indigenous language of the Carib people, who were native to the northern regions of South America, including present-day Venezuela and Colombia. In the Carib language, "erepa" referred to cornbread or corn cakes made from maize flour.
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Recipe Card
Colombian Arepas
Ingredients
- 1 cup Precooked corn flour - Pan or Dona Arepa flour
- 1 cup Warm water
- ½ teaspoon Salt
Instructions
- Mix. To a bowl, add the precooked cornmeal and salt. Mix to combine.
- Add water. Add the water to the bowl and using a spoon or fork, mix to combine.
- Knead the corn dough. Using your hand, lightly knead to bring the dough together and make sure the corn is hydrated. The masa (dough) should be soft to the touch, but still firm enough to form into patties.
- Form. Form into the classic arepa shape using the palm of your hands. You can make small ones or large ones. The size is up to you, but make sure they are no more than ½ inch thick (about 1.5cm). Place the areas on a tray after you’ve formed them.
- Cook on flame (Option 1). Place a parrilla directly on the flame of your gas stove on medium heat. Cook the arepa on both sides until the surface has dried up and you have some char marks and it’s golden brown, 3-4 minutes on each side. A well-made arepa should be crunchy on the outside and soft on the inside. Reduce the flame if you need to. Cook on the grill (Option 2). Place the arepas on an oiled indoor grill pan, outdoor grill or hot griddle. Grill on both sides until the outside is dry and you have grill marks.
Notes
- Pre-cooked cornmeal flour: Precooked corn meal, often referred to as arepa flour or "harina PAN" in Spanish-speaking countries, is a type of corn flour that has been precooked and ground. It is widely available in grocery stores and markets in regions where Latin American foods are popular. You’ll also always find it in Latin grocery stores.
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