Arepas recipe

A corn cake that works only with masarepa, corn that has already been cooked and dried, which is why the dough forms from warm water alone with no binder.

30 minuteseasy5 ingredients

Ingredients

• 300 g masarepa
• 400 ml water
• 1 tsp salt
• 150 g fresh cheese
• 30 g butter

How to make Arepas

1. Use masarepa, precooked corn flour sold as Areparina, Harina P.A.N. or Goya. Ordinary cornmeal, polenta or masa harina will not do: raw corn flour does not drink the water and you will never get a dough.
2. Dissolve 1 tsp salt in 400 ml warm water in a wide bowl.
3. Rain in 300 g masarepa while stirring, then add 30 g soft butter and 150 g grated fresh cheese.
4. Knead 3 to 4 minutes with wet hands, until the dough is smooth and stops cracking when you press it.
5. Cover and rest 5 minutes so the flour finishes absorbing the water.
6. Divide into 8 balls and flatten them between wet palms into discs about 1.5 cm thick, patching any cracked edge with a wet finger.
7. Cook on a dry hot griddle 5 to 6 minutes per side, until a crust forms and blistered spots appear. No fat in the pan, the butter is already in the dough.
8. Serve hot, split open with more butter and cheese if you like.

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