Arepas, soft and so tasty, perfect to stuff with your favorite ingredients! It's a simple recipe made with 3 ingredients in just 30 minutes.
This is an amazingly good and simple recipe that you can have any time. To make arepas you only need simple and inexpensive ingredients and you can customize them however you'd like. Besides, they are extremely easy to make and truly delicious!
This recipe only requires 3 simple ingredients: precooked cornmeal, salt, and warm water. Arepas are perfect to fill with any food you can think of because they actually go well with everything, although you can also enjoy them just by themselves.
This meal is typical from Venezuela and Colombia and is very versatile, as there are plenty of different versions of the same recipe. However, I like to prepare it with 1 tablespoon of salt instead of 2 to reduce its amount of sodium, but you can add more or less salt to taste.
Making arepas is so easy. You just need a skillet, a pan, or a griddle and a little bit of oil. If you're oil-free, use a non-stick skillet and omit the oil in the dough. Another option is to bake them, as they turn out great. Enjoy!
How to make arepas - Step by step
- Add the warm water, salt, and oil to a large bowl and stir (photo 1).
- Add the precooked cornmeal, a little at a time, and stir with a spoon or your hands (photo 2).
- Mix for about 2 minutes. You'll get a moist and moldable dough that doesn't easily stick to your hands and can be rolled into a ball.
- Let the dough rest for 5-10 minutes (photo 3).
- Wet your hands, divide the dough into 10 pieces (photo 4).
- Roll each piece into a ball and carefully press each ball between the palms of your hands to form a disc of about ½-inch thick, about 1 cm (photo 5).
- Heat some oil in a skillet and add the arepas (photo 6). Cook over medium heat for 5 to 7 minutes each side or until the arepas are golden brown and cooked in the inside (photo 7).
- Transfer the arepas to a cooling rack (photo 8) and let them cool for about 10 minutes.
- Fill the arepas with your favorite ingredients and serve or enjoy them by themselves.
Pro tips
- I used precooked white cornmeal, but pre-cooked yellow cornmeal will also work.
- Feel free to customize your arepas recipe with any kind of oil.
- I always use Himalayan pink salt, although any type of salt will do.
- To make sure your arepas are completely cooked, I suggest you keep them covered in the skillet after you flip them for the second time for at least 5 minutes. After that, you can gently hit them and if they sound hollow, then they are cooked in the inside.
Are arepas vegan?
Yes, arepas are inherently vegan, as they are originally made with 100% plant-based ingredients.
How long will these arepas keep?
Arepas taste better when you serve them immediately after cooking, but if you don't eat them all you can also keep the leftovers in an airtight container in the fridge for 3 to 4 days.
What to eat with arepas
Colombian arepas and Venezuelan arepas are so versatile you can eat them with all your favorite food! Feel free to stuff them with black beans, red onion, homemade guacamole, vegan sour cream, vegan cheese, and vegetables like avocados, peppers, garlic, cilantro, or tomato.
Can I freeze the arepas dough?
Although they are best when fresh, you can freeze the arepas dough to save some time. To thaw, transfer it into the fridge until soft and then cook it as usual.
If you want to freeze the arepas after cooking them, place them into an airtight container in the freezer. To defrost, reheat them in the oven until warm enough. They will last in the freezer for up to 1 month.
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Arepas
Ingredients
- 2 and ½ cups warm water
- 1 teaspoon salt
- 1 teaspoon extra virgin olive oil + extra oil for cooking, optional
- 2 cups pre-cooked corn meal, see notes
Instructions
- Add the warm water, salt, and oil to a large mixing bowl and stir. The oil is optional, so feel free to omit it.
- Add the precooked cornmeal, a little at a time, and stir with a spoon or your hands (I prefer to use my hands).
- Mix for about 2 minutes. You'll get a moist and moldable dough that doesn't easily stick to your hands and can be rolled into a ball. If your dough is too watery, add more flour and if it's too thick, add a little bit of water until you get a perfect consistency. However, if you follow my recipe, you should get a perfect dough.
- Let the dough rest for 5-10 minutes.
- Wet your hands to make the arepas, that way the dough won't stick to your hands. Divide the dough into 10 pieces, roll each piece into a ball, and carefully press each ball between the palms of your hands to form a disc of about ½-inch thick (about 1 cm). If the arepa cracks a lot, your dough may need more water (add some a little at a time). A little cracking is normal, so just use your wet hands to close the cracks by gently patting along the surface.
- Add a little bit of oil to a large skillet (use a non-stick skillet if you don't want to use oil), and when it's hot add the arepas. I usually cook them in two batches to give them a little room in between so they don't touch. Cook over medium heat for 5 to 7 minutes each side or until the arepas are golden brown and cooked in the inside.
- Transfer the arepas to a cooling rack and let them cool for about 10 minutes.
- If you'd like to fill the arepas, split them in half with a serrated knife and serve them with black beans, red onion, homemade guacamole, vegan sour cream, or vegan cheese, or enjoy them just by themselves. This vegan arepas recipe is my favorite one.
- Although they are best when fresh, you can keep the leftovers in an airtight container in the fridge for 3 to 4 days.
Notes
- I used precooked white cornmeal, but pre-cooked yellow cornmeal will also work.
- Feel free to use any kind of oil.
- I always use Himalayan pink salt, although any type of salt will do.
- To make sure your arepas are completely cooked, I suggest you keep them covered in the skillet after you flip them for the second time for at least 5 minutes. After that, you can gently hit them and if they sound hollow, then they are cooked in the inside.
- Nutritional info has been calculated by using 2 teaspoon of extra virgin oil (1 for the arepas + 1 for cooking).
Nutrition
Update Notes: This post was originally published in May of 2019, but was republished with new photos, step-by-step instructions, and tips in February of 2022.
Wes says
Delicious! And very easy. I didn't have the precooked cornmeal, buy I used masa harina that I did have. I really liked the flavor of the ones that got browned more. Ate two plain and still warm from cooking, the other I ate with leftover red beans and rice.
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Jo Luongo says
I didn't understand this recipe at all. I "pre-cooked" the corneal, which resulted in, as expected, cornmeal mush. There is no way to add oil and water and expect it to form into a dough. It just made it into a soup! After watching the little video, I see what looks to me like dry corn flour/meal and then you add it to the wet. I didn't realize that cornmeal comes precooked in the package already! How dumb can I be? I'll try again in the hopes I can be successful next time.
Iosune Robles says
Hi! I'm so sorry about that! Hope it can be successful next time 🙂
Pam Biragbara says
This is also a southern soul food dish. My mom used to call it water cornbread. It's good with collard greens.
Gitta says
Can these be done in an air fryer? If so, what temp would you suggest and for how long? Would love to try these but am not into pan frying. Thanks.
Iosune Robles says
Hi! I haven't tried it myself, sorry. If you try it, let me know if it works 🙂 Have a nice day!
Laura Legorburu says
Yo en particular las hago más finitas, cada venezolano tenemos nuestras preferencias jajjaja no le pongo aceite a la masa y nunca tengo tiempo para que repose jajajjaj
Otra alternativa es ponerle un poco de avena o de chia al agua(también puedes usar ambas) y así usas menos harina de maíz y la haces más nutritivas, también al agua le licúas espinaca y haces arepas verdes para incrementar el consumo de hojas verdes. Las opciones son infinitas.
Iosune Robles says
Gracias por la alternativa Laura 🙂 Un abrazo!
Patricia Quinn says
You are amazing!!!!! can I bake then instead? Thank you.
Iosune says
Hi Patricia! Thanks a lot 🙂 Yes, of course you can!
Elisa Harvie says
Where can I find pre cooked cornmeal?
Iosune says
Hi Elisa! You can find it on Amazon: https://amzn.to/2krge9A 🙂
Jeanette Guzman says
Hi,
I am Venezuelan and I am so pleased to see that you are teaching how to make our traditional arepas. In case you weren't aware, the true origin of arepas come from Venezuela over 600 years ago when the indigenous native first began to make arepas. The arepas were served to our liberator Simon Bolivar all through his life. Thank you for honoring Venezuelan cuisine by teaching how to make arepas. Arepas are my all time meal and it is eaten in almost every meal and we eat it in many different ways with many different ingredients. And P.A.N is our typical traditional Venezuelan cornmeal that we use to make arepas and many other traditional Venezuelan dishes. 🙂
Iosune says
Hi Jeanette! Thanks a lot for your comment 🙂 Arepas are amazing!
Jeanette Guzman says
You are very welcome and yes, arepas are so fabulous. 🙂
Anonymous says
A lot of non organic corn is genetically modified, do you know if I can find organic masarepa? I’m assuming Masa Harina is not the same?
Iosune says
Hi! The brand I used (P.A.N.) is non GMO, at least here in Spain 🙂
Anonymous says
Thank you! 🙂
Iosune says
You're welcome 🙂
joe says
Can polenta be used ?
Iosune says
Hi Joe! No, you need to use precooked cornmeal 🙂
Hannah King says
Hi, there are no measurements. Can you tell me the ratio of the 3 ingredients. Thanks
Iosune says
Hi Hannah! Please read the full post. You'll find the ratio in the recipe box. Have a nice day!
CAC says
Can I use cornmeal (which I buy in bulk) that I add water to and cook myself rather than buy a commercial brand of precooked cornmeal?
Iosune says
Hi Cac! You really need to use precooked cornmeal to make this recipe.