Arepa
intro
Crisp on the outside, soft and gooey with melted cheese inside, these classic cornmeal arepas are a gluten-free, satisfying staple perfect for fast weeknight meals.
Ingredients
Steps
Mix arepa dough base
In a large mixing bowl, whisk together 2 cups (240g) pre-cooked white cornmeal (masarepa) and 1 tsp (5g) fine sea salt to evenly distribute the salt. Stir in 2 tbsp (28g) melted unsalted butter, then slowly pour in 2 ½ cups (600ml) warm (43°C/110°F) water, mixing continuously to eliminate lumps. Let the dough rest for 5 minutes, until it is soft, pliable, and does not stick to clean palms.
Portion and shape patties
Divide the rested dough into 8 equal portions, each weighing roughly 100g. Roll each portion between your palms to form a tight, smooth ball, then press evenly between your hands to create a flat patty that is 1cm (½-inch) thick and 10cm (4-inches) wide. Smooth any cracked edges with a damp fingertip to prevent splitting during cooking.
Preheat cast iron griddle
Place a cast iron griddle or heavy non-stick skillet over medium heat (175°C/350°F). Add 1 tbsp (15ml) neutral avocado or canola oil, and spread it into a thin, even layer across the surface with a crumpled paper towel. Let the griddle preheat for 3 full minutes, so arepas sizzle on contact and do not stick.
Sear first arepa side
Place the shaped arepa patties on the preheated griddle in a single layer, leaving 2cm (1-inch) of space between each patty for even air circulation. Cook undisturbed for 7 minutes, until the bottom surface forms a deep golden, crisp crust that releases easily from the griddle when nudged with a spatula.
Flip and cook second side
Use a thin, flexible spatula to carefully flip each arepa to its uncooked side. Cook for an additional 6 minutes without moving, until the second side develops a matching crisp golden crust, and the arepa sounds hollow when tapped lightly with the spatula, indicating the interior is fully cooked.
Stuff and melt cheese
Transfer cooked arepas to a cutting board and let them rest for 2 minutes to cool slightly. Hold each arepa with a folded kitchen towel to protect your hands, then use a small serrated knife to slice horizontally through the edge, cutting ¾ of the way through to create a deep pocket. Stuff each pocket with 2 tbsp (21g) shredded queso blanco, pressing the arepa gently closed for 30 seconds to let residual heat melt the cheese into a gooey filling before serving.
Tips
2.Adjust dough consistency as needed after resting: mix in 1 extra tablespoon of masarepa if the dough is too sticky to handle, or 1 extra tablespoon of warm water if the dough cracks easily when shaped into patties.
3.For extra melty cheese and extra crisp crust, place stuffed arepas back on the warm griddle for 1 minute per side after adding cheese, to toast the exterior and fully melt the filling.
OMG these cheese-stuffed arepas are a GAME CHANGER! I’ve been intimidated to make arepas at home forever but this recipe was so easy, even my terrible cooking skills didn’t mess it up. Used queso blanco like the tip said and it oozed out perfectly when I bit into it. My kids devoured 2 each before I even sat down for dinner. 10/10 will be making these weekly for meal prep!
Made these for a potluck at work yesterday and people were begging me for the recipe! I added a little bit of shredded mozzarella mixed with the queso for extra gooeyness, and they were chef’s kiss. Only took me 30 minutes total which was perfect because I ran home on my lunch break to make them. SO good, will absolutely make again.
Solid easy recipe, turned out great on my first try. I did cook them a tiny bit longer on each side to get that extra crispy crust, which I personally prefer. Paired mine with some black beans and avocado for a quick weeknight dinner, no complaints at all. Will be adding this to my regular rotation.
Wait a second, I’ve been paying $8 for arepas at my local food truck for years??? This recipe is so cheap and easy I could cry. I stuffed mine with pepper jack because that’s what I had in the fridge, and the little kick was *chef’s kiss*. My roommate already asked if we can make these every Sunday from now on.
Took me a couple tries to get the patty thickness right — my first couple were too thin and all the cheese leaked out while cooking. Once I got them to about half an inch thick they turned out perfect though! Great easy recipe, just don’t make them too thin like I did at first lmao.
Made these for my partner’s birthday dinner since he’s been missing arepas from his trip to Colombia, and he said they tasted exactly like the ones he had there! I served them with a side of ají sauce and it was such a perfect cozy night in. Super straightforward recipe, no fancy ingredients needed, which I love.
Meal prep win! I made a big batch of these on Sunday, kept them in the fridge, and reheated them in the toaster oven all week for quick lunches. The cheese still gets all melty when you reheat them, no sogginess at all. Saved me so much money on takeout this week, will absolutely be doing this every other week.
I’m a total beginner cook and I was so nervous these would be hard, but they were literally so easy? The instructions were super clear, no weird steps, and I only messed up one arepa out of the whole batch (ate it while I cooked the rest, no shame). The cheesy center is so satisfying, this is going to be my go-to snack for movie nights from now on.
Tried these last night with my 10 year old, he loved helping mix the dough and stuff the cheese! It was such a fun little cooking activity, and the end result was delicious. We dipped ours in salsa and it was the perfect quick weeknight meal. Will definitely be making these again with the kiddo, such a fun easy recipe.