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Colombian Arepas
Colombian arepas with masarepa, butter, and oil—crispy on the outside, soft inside, and endlessly comforting.
Servings 12 medium arepas
Equipment
Ingredients
- 2 cups white masarepa
- 3 cups water
- salt to taste (optional)
- butter for flavor and golden color
- neutral oil for frying (canola or vegetable)
Instructions
- In a large bowl, stir together the white masarepa and water. Mix with your hands or a spoon until a smooth dough forms. If it feels too wet, add a bit more masarepa. Add salt if desired.
- Allow the dough to rest for 5–10 minutes to let the masarepa fully absorb the water. This makes shaping easier and improves the texture.
- Divide the dough into 12 equal balls. Flatten each one into a disc about ½-inch thick and 3–4 inches wide, like a small pancake. Adjust size depending on how you plan to serve them.
- Heat a skillet or griddle over medium-high. Add a small amount of oil and a pat of butter, this combination gives the arepas a crisp, golden crust without drying them out.
- Place the discs on the hot skillet. Reduce heat to medium-low and cook for 5 minutes per side. Then increase heat to high and fry another 1–2 minutes per side for added color.
- Remove from pan and serve immediately with butter, queso fresco, or fillings like eggs, avocado, or shredded chicken. To keep warm for later, place in a low oven (200°F) until ready to serve.
Nutrition
Sodium: 3mg | Calcium: 2mg