Homemade Arepas
This easy, step-by-step tutorial reveals the secrets to perfectly flavorful, crispy-on-the-outside, and tender-on-the-inside arepas. Made with just three ingredients and simple methods, these versatile cornmeal cakes are the perfect side dish or base for a sandwich.
Instructions
- 1
Preheat oven to 350 degrees F (176 C). Line a baking sheet with [parchment paper]. In a large mixing bowl, combine warm water (2 cups) and tsp sea salt (1 heaped). Stir until the tsp sea salt (1 heaped) dissolves.
- 2
Gradually add areparina (2 cups) to the bowl, stirring with a whisk or your hands until a moldable, moist dough forms that doesn't stick to your hands. Cover with a towel and let rest for minutes (5).
- 3
Uncover the dough, take a large handful, and roll it into a ball. This recipe yields 6 large arepas, but can make 8-10 smaller ones.
- 4
Gently press each ball between your palms to form a roughly 0.5-inch thick disc (for crispier arepas, aim for 0.25 inch). If the sides crack, add [1-2 tbsp warm water] to the dough and gently pat to seal.
- 5
Heat a large cast-iron or non-stick pan over medium-high heat. Add avocado oil (1 tbsp) and swirl to coat. Place arepas in the pan, ensuring they don't touch. Cook for [2-3 minutes] per side, until a deep golden brown crust forms.
- 6
Transfer the pan-fried arepas to the [parchment paper]-lined baking sheet. Bake for [15-18 minutes], or until slightly puffed and more golden. Let them cool for [5-10 minutes] before serving to prevent a doughy center.
- 7
Serve the arepas as is, spread with vegan butter and maple syrup, or slice 0.75 of the way around to stuff them with fillings like [black beans], [rice], or [guacamole].
- 8
Arepas are best fresh. Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. Thaw frozen uncooked arepas before cooking as instructed.
Nutrition Facts
Per portion