How to Make Arepas (3 Ingredients!)
User Reviews
4.7
204 reviews
Excellent
How to Make Arepas (3 Ingredients!)
Report
An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!
Share:
Ingredients
- 2 cups warm water
- 1 heaped tsp sea salt
- 2 cups areparina* (a.k.a. masarepa - not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands - see notes for masa harina modification)
- 1 Tbsp avocado, coconut, or vegan butter for cooking (if avoiding oil, just omit and be sure your pan is non-stick)
Instructions
- Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
- A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional).
- Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
- Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK - just use your hands to close the cracks by gently patting along the edges (see photo).
- Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You're looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
- Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they're warm but not piping hot.
- To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can “stuff” it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
- Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I'd recommend letting them thaw first and cooking them as instructed.
Notes
- *If you don't have masarepa, 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 (almond flour may also work), and 1/4 cup gluten-free flour or arrowroot starch (potato starch may also work). I also like adding ~1 tsp baking powder when I add in the flours for some rise. Add more gluten-free flour or arrowroot starch as needed until the dough is moldable and not tacky or crumbly. Proceed with the recipe as instructed. *Nutrition information is a rough estimate based on 1/6 of the recipe (as written) calculated with 1 Tbsp avocado oil for cooking.
- *If you don't have masarepa, 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 (almond flour may also work), and 1/4 cup gluten-free flour or arrowroot starch (potato starch may also work). I also like adding ~1 tsp baking powder when I add in the flours for some rise. Add more gluten-free flour or arrowroot starch as needed until the dough is moldable and not tacky or crumbly. Proceed with the recipe as instructed. *
- Nutrition information is a rough estimate based on 1/6 of the recipe (as written) calculated with 1 Tbsp avocado oil for cooking.
Nutrition Information
Show Details
Serving
1(Arepas)
Calories
233
(12%)
Carbohydrates
46.9g
(16%)
Protein
4.3g
(9%)
Fat
2.3g
(4%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.31g
Monounsaturated Fat
1.6g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
390mg
(16%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0.89mg
(0%)
Iron
3.84mg
(21%)
Nutrition Facts
Serving: 6(Arepas)
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1(Arepas) | |
| Calories | 233 | 12% |
| Carbohydrates | 46.9g | 16% |
| Protein | 4.3g | 9% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.31g | 2% |
| Monounsaturated Fat | 1.6g | 8% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 390mg | 16% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0.89mg | 0% |
| Iron | 3.84mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
204 reviews
Excellent
Other Recipes
You'll Also Love
Thanksgiving Salad with Butternut Squash & Wheat Berries
Vegetarian, Vegan, gluten-free
5.0
(9 reviews)
