Golden Arepas
Crisp outside, steamy inside Venezuelan and Colombian corn cakes for splitting and stuffing.
Prep10 min
Cook20 min
Total30 min
Serves6
Calories~175 / serving
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Crisp outside, steamy inside Venezuelan and Colombian corn cakes for splitting and stuffing. This one takes 30 min start to finish and serves 6. It earned a spot in our unleavened bread deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: unleavened, gluten-free, vegan, stuffed
Our best tip: Use masarepa (precooked cornmeal), not masa harina or regular cornmeal. They aren't interchangeable.
Truly unleavened: this recipe uses no yeast, baking powder, baking soda or sourdough starter. If you're baking for a church service or a religious holiday, check your tradition's guidelines.
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Golden Arepas
Prep10 min
Cook20 min
Total30 min
Calories~175 / serving
Servings6
Ingredients
- 2 cups precooked white cornmeal (masarepa)
- 1 tsp salt
- 2 1/2 cups warm water
- 1 tbsp oil, plus more for the pan
Instructions
- Mix the cornmeal and salt, then stir in the water and oil. Knead 2 minutes and rest 5 minutes.
- Divide into 6 balls and flatten into 1/2 inch thick disks, smoothing any cracks.
- Cook in a lightly oiled skillet over medium heat 6 to 8 minutes per side, until golden and crusty.
- They're done when they sound hollow when tapped. Split and fill with cheese, beans, avocado or shredded meat.
Notes: Use masarepa (precooked cornmeal), not masa harina or regular cornmeal. They aren't interchangeable. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★