How to Make Arepas (3 Ingredients!)
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4.7
116 reviews
Excellent
How to Make Arepas (3 Ingredients!)
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These Arepas, made from just areparina flour, water, salt, and optional avocado oil, are simple cornmeal patties with a soft, moldable dough. The instructions detail mixing warm water and salt into areparina flour to form a flexible dough that is shaped into discs and cooked. This straightforward recipe yields versatile corn cakes that can be eaten plain or filled.
Description
This recipe for Arepas uses areparina flour (masarepa) combined with warm salted water to create a dough that is soft yet non-sticky enough to shape. The dough is kneaded until moldable, then allowed to rest before forming into balls and pressing them into discs about half an inch thick, or thinner for a crisper result. Optional avocado oil can be used for cooking.
The texture balances a tender interior with an optional crispy edge if discs are pressed thinner before cooking in a pan or oven. These arepas can be enjoyed as a corn-based bread accompaniment or used as a base for various toppings or fillings.
Substitutions for areparina include a blend of masa harina, coconut flour, and gluten-free flour, with baking powder added for leavening. This makes it adaptable if areparina is unavailable. The recipe yields about six large arepas or more if made smaller.
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Ingredients
- 2 cups water warm
- 1 heaped tsp salt 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 if avoiding oil, just omit and be sure your pan is non-stick, or coconut or vegan butter for cooking
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 areparina (masarepa), substitute with 1 1/2 cups masa harina, 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch, optionally adding about 1 tsp baking powder for rise.
- Adjust the gluten-free flour or starch amount until the dough is moldable and not sticky or crumbly before proceeding.
- Nutrition information estimates are based on dividing the recipe into six servings using 1 tablespoon 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
(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%)
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
116 reviews
Excellent
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