How To Make Arepas

To say that arepas are a simple corn pocket that can fried, boiled, baked, or stuffed is too basic a description for this regional specialty that typifies Colombian and Venezuelan cuisines. Arepas are not tortillas (although they hold the same cultural significance) and they are not bread (although they have as many iterations as the humble loaf).

Arepas are both a vehicle for eggs, roasted meats, vegetables, and cheeses, and a meal in themselves. They can be cooked as many ways as they can be eaten. So consider this an entry-level arepa — master it and then begin experimenting with its versatility.

Traditional arepa dough is made by soaking dried corn and then mashing the soaked corn in a special mortar and pestle called a pilón. Modern arepas can be made with a special masa flour, masarepa, specific to arepas. Masarepa is not the same thing as masa harina (which you may be familiar with if you’ve ever made tortillas or tamales). Masarepa is typically easy to find in Latin markets, or you can order it online. Goya and PAN are popular brands, and both come in yellow or white. You can use either, although white is more popular.

The masarepa is made into a supple dough with just a small amount of water and oil. You can adjust the dough slightly as you are mixing it, adding a little more water or flour as needed until the dough holds together. Resting the dough for 10 minutes before shaping gives the flour time to absorb the water, which will make it easier to shape and cook faster.

While arepas can be baked, fried, or grilled, the most traditional method is to cook them on a large, flat griddle called a budare. A cast iron griddle or cast iron pan will mimic a budare at home. A nonstick pan or electric skillet works as well, but you won’t get the same tasty char on the crust of the arepas. Temperature control is critical when cooking arepas, as you want to ensure that the interior cooks at the same time as the exterior. Shaping the arepas into an even thickness will also ensure even cooking.

Arepas are incredibly versatile. While typically eaten as a meal for breakfast or dinner, they can also be enjoyed as a snack or side to lunch. A slick of butter atop a fresh arepa is heaven, but they can also be split and filled with everything from cheese to braised meats.

Leftover arepas reheat extremely well. Store cooked arepas in an airtight container or zip-top bag at room temperature and reheat in a warm oven or toaster oven to serve.