Golden corn cakes stuffed with your favorite fillings
Arepas
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3
6 arepas
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Crispy-on-the-outside, soft-on-the-inside corn cakes made from pre-cooked cornmeal. Split and stuff with anything from cheese to shredded meat for a satisfying Venezuelan and Colombian staple.
Cuisine: Various
Category: Main Course, Breakfast, Snack
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
25 min total time|3 servings|Easy difficulty
Crispy-on-the-outside, soft-on-the-inside corn cakes made from pre-cooked cornmeal. Split and stuff with anything from cheese to shredded meat for a satisfying Venezuelan and Colombian staple.
VegetarianGluten-Free
Sarah Chen
(Updated )
Arepas are the daily bread of Venezuela and Colombia, eaten at every meal in countless variations. The dough is simple—just cornmeal, water, and salt—but the fillings are where creativity shines.
A great breakfast sets the tone for the entire day. This recipe makes your morning feel special without requiring a culinary degree.
Ingredients
- 2 cups pre-cooked white cornmeal (masarepa)
- 2½ cups warm water
- 1 tsp salt
- 1 tbsp butter or oil
- 1 cup shredded mozzarella or queso blanco
- Fillings of choice (shredded chicken, beans, avocado)
Instructions
- 1
Mix warm water, salt, and butter, then gradually stir in the cornmeal until a smooth, non-sticky dough forms. Rest for 5 minutes.
- 2
Divide into 6 balls and flatten each into a disc about ½ inch thick.
- 3
Cook in an oiled skillet over medium heat for 5-6 minutes per side until a golden crust forms.
- 4
Transfer to a 350°F oven for 10 minutes to cook through (they should sound hollow when tapped).
- 5
Slice open like a pita and stuff with cheese, meat, beans, or your favorite fillings.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
White masarepaYellow masarepa
Slightly sweeter flavor but works the same way
MozzarellaQueso blanco, cheddar, or feta
Any melty or crumbly cheese works for stuffing
Tips & Storage
Pro Tips
If the dough cracks when shaping, add a bit more water and knead again.
For extra-cheesy arepas, mix shredded cheese directly into the dough before shaping.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Refrigerate cooked arepas for up to 3 days. Freeze for up to 2 months.
Reheating
Toast in a skillet or oven at 375°F for 8-10 minutes until warmed through and crispy.
Nutrition Facts
Per serving (20mg) · 3 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates10g
Fat40g
Fiber380mg
Sugar2g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is masarepa?
- Pre-cooked cornmeal specifically for arepas, sold as Harina P.A.N. or Goya brands.
- Can I use masa harina?
- No, masa harina is for tortillas and tamales—the texture will be wrong for arepas.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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