Homemade Arepas

I first tasted arepas at a New York City hole-in-the-wall eatery and I fell in love with this stuffed white corn cake. Halfway through my first arepa — one stuffed with black beans, beef, plantains, and salty cheese — I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.


Recipes · Cuisine · Latin American


Prep Time: 10 mins
Cook Time: 20 mins
Servings: 8
Total Time: 30 mins
Yield: 8 arepas

Ingredients

Ingredients List

  • 2 ½ cups lukewarm water

  • 1 teaspoon salt

  • 2 cups pre-cooked white cornmeal (such as P.A.N.®)

  • ¼ cup vegetable oil, or as needed


Directions

  1. Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.

Nutrition:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


Nutrition Facts (per serving)

Nutrition Facts
96 Calories
1g Fat
20g Carbs
2g Protein


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