Arepas are incredibly tasty and made with simple and cheap ingredients. It is a very simple recipe that you can take at any time of the day and that you can customize however you want. Also, arepas are so easy to make and absolutely delicious.
To prepare this recipe you only need 3 ingredients: precooked white corn flour, salt and warm water. Arepas are perfect to fill with any ingredient you want because they go well with everything, although you can also eat them alone.
- 2 y 1/2 tazas de agua (625 ml), templada
- 1 cucharadita de sal
- 1 cucharadita de aceite de oliva virgen extra, opcional
- 2 tazas de harina de máiz blanco precocida (320 g), ver notas
- Pour the water into a large bowl, add the salt and oil (optional) and stir.
- Add the flour little by little, stirring with the help of a spoon.
- When it is difficult to stir with the spoon, knead with your hands to remove the lumps for about 2 minutes. If the dough is very liquid, add more flour little by little and if it is very dry, add more water. Keep in mind that the dough has to rest and that it will harden. In principle, with the measurements that I give you, you should have a perfect dough.
- Let the dough rest for 5-10 minutes.
- To make the arepas, the ideal is to slightly wet your hands, so the dough will not stick to your hands. Divide the dough into 10 balls and shape them into arepas by flattening them with the palms of your hands. If your arepas crack a little, you can touch up the cracks with your wet hands to make the surface smooth. If your arepas crack a lot, your dough needs a little more water (add 1 tablespoon at a time until perfect).
- Add a little oil in a large pan and spread it out with the help of a brush or kitchen paper. Heat the pan and cook as many arepas as you can (I cooked them in two batches of five arepas) over medium heat for about 5-7 minutes per side. Do not lift the arepas, let them cook for at least 3-5 minutes before turning them over. The surface of the arepa will brown slightly, but be careful not to burn it.
- Let the arepas cool slightly so you can touch them with your hands without burning yourself.
- Open them in half with the help of a knife and fill them with red beans, chopped onion, guacamole homemade or vegan sour cream, although you can also take them as is to accompany your meals.
- Store leftovers in the fridge in an airtight container for 3-4 days, but they’re best fresh.
- Precooked yellow cornmeal can also be used, but not other flours. I use the PAN brand flour, although in Mercadona they sell one from the Nurture brand and apparently the arepas turn out very well.
- You can use any type of oil.
- I typically use pink Himalayan salt, although any other type of salt will work.
- To make sure Once the arepas are fully cooked, I recommend that you leave them in the pan with a lid after the second flip for at least 5 minutes. If after this time you hit them with your finger and they sound empty, it means that the inside has been cooked correctly.
- The nutritional information has been calculated with 2 teaspoons of oil in total.