Arepas
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
215 kcal
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Course
Bread
Arepas
Description
This arepas recipe uses lukewarm water and salt combined gradually with yellow pre-cooked cornmeal to create a dough with the right moisture and stickiness. Resting the dough briefly allows hydration and easier shaping. The dough is divided and flattened into patties, pan-fried in canola oil to develop a brown crust on each side, then baked to ensure even cooking.
The cooking technique results in arepas with a crisp outer layer and soft, slightly chewy interior. Cooling them before slicing helps prevent a doughy texture. The dough’s moisture is crucial; too dry will cause crumbling, while too wet will produce dense arepas. The recipe accommodates typical fillings such as shredded cheese, black beans, or pork.
As a versatile dish, arepas can be served warm as a snack or as a component in a meal with various savory fillings. The preparation method balances pan-frying and baking for a traditional texture and flavor experience. Practical advice includes adjusting dough moisture cautiously and allowing arepas to cool before cutting to maintain structure.
Ingredients
- 2½ cups water 100°F-110°F, lukewarm
- 1 teaspoon salt
- 2 cups yellow cornmeal 285g, pre-cooked
- ¼ cup canola oil (60 mL)
- cheese shredded, filling suggestions
- black beans
- pork
Instructions
- Preheat the oven to 350°F. Place a wire rack on a baking sheet.
- In a large bowl, combine the water and salt. Using your fingers, gradually stir the cornmeal into the water until a soft and moist dough forms. Cover and let rest for 10 minutes.
- Divide the dough evenly into 8 pieces and roll each piece into balls. Press each ball into a 1/2-inch patty between your palms.
- In a large cast-iron skillet, heat the oil over medium heat until hot. Working in batches, place the patties in the skillet and cook until golden brown, about 4 minutes on each side, occasionally moving the patties around in the skillet so they don’t stick. Transfer the patties to the wire rack.
- Bake for 15 minutes. Remove from the oven and let cool completely or until warm. With a serrated knife, carefully cut in half horizontally. Fill with shredded cheese, black beans, shredded pork, or however desired.
Notes
- If dough is too dry and crumbly, add water one tablespoon at a time to achieve malleability without making it wet.
- The dough should be sticky but not wet; add small amounts of cornmeal if too moist.
- Tap cooked arepas to check doneness; a hollow sound indicates they are cooked through.
- Wet hands lightly before shaping to prevent dough from sticking.
- Allow arepas to cool completely or until warm before slicing to avoid doughy centers since residual heat continues cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 296mg | 12% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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