EASY COLOMBIAN AREPAS
The arepa is one of the most important foods for Colombians and Venezuelans. It dates back to pre-Hispanic times, about 3,000 years ago, and according to historical records it originated in what are today these two countries. Basically, it’s a round dough made of corn. With that description, we can say that other parts of Latin America have versions with other names, such as gorditas in Mexico and pupusas in El Salvador.
For me, the arepa is like bread for Germans: it’s part of my weekly diet, and if I go more than 4 days without eating one, I really miss it. In Colombia, it’s generally made with cooked corn and you can find it at street stalls and in supermarkets. The version I’m showing you today is the quick and easy one, made with precooked cornmeal.
More than 70 types of arepas are recorded in Colombia, and their preparation depends a lot on the region. My favorites are the arepa de maíz trillado (arepa with real corn), the arepa de huevo (egg stuffed arepa), and the arepa de choclo (sweet corn arepa).
You can make this arepa in any size and thickness you like, and you can fill it with cheese or put cheese on top.
Ingredients
(About 6 large arepas)
2 cups precooked cornmeal
1 tbsp salt
4 tbsp melted butter or Unflavored Vegetable Oil
2 1/2 cups (about 600 ml) warm milk or warm water
Instructions
In a deep bowl, mix the cornmeal, salt, butter, and the warm milk or water. It’s important that the liquid is warm so the dough turns out soft.
Knead with your hands until everything is well mixed. If the dough feels too dry, add a little more liquid. It’s ready when you can make a medium-sized ball with your hands and, when you flatten it, it doesn’t crack. Let it rest for at least 5 minutes before shaping the arepas.
You can make the arepas in any thickness you prefer. As you can see in the photo, I make them about half a centimeter thick, but it’s a matter of taste. To shape them, flatten the dough with a board or a rolling pin and cut out circles with a round mold. If you don’t have one, you can use a deep plate from your kitchen. You can also simply shape the arepa with your hands.
Heat a nonstick pan and add butter or, if you prefer, oil. Place the arepa in the pan and brown it on both sides. If you decide to make it thick, cook it over medium heat so the dough cooks through, or after browning, finish it in the oven or air fryer for 10 minutes at 160 °C (about 320 °F).
Notes
Cheese in the dough: you can add grated cheese. In Germany, you can use Hirtenkäse, Butterkäse, feta, kashkaval, and even Gouda.
Storing: you can cook the arepas and keep them in a tightly sealed container in the fridge for about 4 days.
Freezing: you can also freeze the cooked arepas and take them out whenever you like. This is what I do: I put them in the toaster or air fryer straight from the freezer for about 10 minutes at 160 °C.
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