How to Make Arepas

Name: How to Make Arepas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Colombian
Ingredients: 2 cups (452 grams) warm water; 2 tablespoons unsalted butter, softened; 2 teaspoons coarse kosher salt; 1 teaspoon granulated sugar; 1-1/2 cups (240 grams) masarepa (see note); 1 tablespoon avocado oil or other high-heat oil, more as needed

fromeverydayfamilyeats.com everydayfamilyeats.com/how-to-make-arepas

Arepas, a flat corn cake made from a special type of cornmeal, are a staple in many Latin-American cultures. They are crispy, savory and the perfect side dish to serve up for any meal of the day.

30 min

cook 20 min

Colombian

Ingredients

Instructions

Cut twelve 4-inch squares of parchment paper.
In a bowl, stir together the warm water, softened butter, salt and sugar until the butter is mostly melted.
Add in the masarepa and stir with a wooden spoon or rubber spatula until fully combined.
Let the dough sit for 3 minutes to fully hydrate. It should be the consistency of playdough. It should be soft but not so wet that it sticks to your fingers. If the dough is too wet, add more masa a tablespoon at a time until it has reached a soft, non-sticky texture. If it’s too stiff, add more warm water a tablespoon at a time until it’s a soft, non-sticky consistency.
Portion the dough into roughly ten ¼-cup balls.
Working one at a time, pat each ball between your hands to make a flat cake, about 3 inches wide and ½-inch thick. To even out the edges, roll the edges of the arepa on a hard surface. Or, use a tortilla press or a plastic bag and a cutting board to manually flatten the arepas: Cut a large plastic bag (like a freezer bag) into two squares (these plastic pieces will prevent the dough from sticking to the press). Place one of the plastic pieces on a sturdy flat surface (or the tortilla press). Place a dough ball in the center of the plastic, then cover it with the second plastic square. Use a cutting board (or tortilla press) push down with firm, even pressure to flatten the dough until it’s about ½-inch thick, or your desired thickness.
Place the arepa on a square of parchment paper on a plate.
Moving quickly (so the dough doesn’t dry out) repeat shaping the remaining arepas, stacking the formed arepas on top of one another with a piece of parchment in between.
Heat a large, heavy skillet over medium heat. Once hot, add the oil. Place as many arepas in the pan as can fit in an even layer. Cook until lightly golden on the bottom, 5 to 7 minutes. Moderate the heat as needed.
Flip and cook for an additional 3 to 5 minutes, or until the arepas are golden on both sides. Remove from the pan, and repeat with any remaining arepas.
Serve immediately.