Best 6 Colombian Arepas Recipes

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Arepas are a traditional Colombian food that is made from ground maize dough and cooked on a griddle. They are a versatile dish that can be filled with a variety of ingredients, making them a popular choice for breakfast, lunch, or dinner. Arepas are also a great way to use up leftover ingredients, making them a budget-friendly option. If you're looking for a delicious and easy-to-make Colombian dish, arepas are a great choice. With so many different ways to prepare them, you're sure to find an arepa recipe that you'll love.

Let's cook with our recipes!

COLOMBIAN AREPAS



Colombian Arepas image

This is a quick and easy recipe to make delicious Colombian arepas. They are usually served for breakfast, as a side dish, or even for a quick meal.

Provided by Sweet y Salado

Categories     World Cuisine Recipes     Latin American     South American     Colombian

Time 20m

Yield 6

Number Of Ingredients 6

1 cup warm water
1 cup pre-cooked white corn meal (such as P.A.N.®)
1 cup shredded mozzarella cheese
1 tablespoon butter
½ teaspoon salt, or to taste
cooking spray

Steps:

  • Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
  • Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
  • Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.9 g, Cholesterol 17.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 325.2 mg, Sugar 0.2 g

COLOMBIAN AREPAS



Colombian Arepas image

Taken from epicurious .com and posted for ZWT. Originally published in Gourmet magazine - September 2007. "These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack."

Provided by alligirl

Categories     Cheese

Time 35m

Yield 10-12 arepas (cornmeal cakes), 3-4 serving(s)

Number Of Ingredients 6

1 cup arepa flour (precooked cornmeal)
1 cup crumbled ricotta salata (1/4 pound) or 1 cup grated mozzarella cheese (1/4 pound)
1 cup water
2 tablespoons water
1/8 teaspoon salt
1/4 cup vegetable oil

Steps:

  • Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated.
  • Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
  • Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface.
  • Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch.
  • Drain on paper towels.

COLOMBIAN CORN AND CHEESE AREPAS



Colombian Corn and Cheese Arepas image

Provided by Julia Moskin

Categories     appetizer, side dish

Time 1h

Yield 11 large arepas

Number Of Ingredients 6

3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
8 ounces aged cow's-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
1 1/2 teaspoons salt

Steps:

  • Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
  • One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
  • Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
  • Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram

COLOMBIAN AREPAS



Colombian Arepas image

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Provided by Ian Knauer

Categories     Cheese     Dairy     Vegetable     Fry     Vegetarian     Corn     Gourmet

Yield Makes 10 to 12 cornmeal cakes

Number Of Ingredients 4

1 cup arepa flour (precooked cornmeal)
1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
1 cup plus 2 tablespoons water
1/4 cup vegetable oil

Steps:

  • Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
  • Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.

COLOMBIAN AREPAS WITH HAM AND CHEESE



Colombian Arepas With Ham and Cheese image

A favorite in Colombia these hot,toasted cakes of soft corn that are slightly sweet and salty! You will need a Cast Iron Skillet OR Flat-Top grill!

Provided by Timothy H.

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups masa harina
1 cup grated white cheese
1 teaspoon baking soda
1 teaspoon salt 2 1/2 cups warm water
4 -6 tablespoons butter, divided
1/2 lb sliced ham
1/2 lb mozzarella cheese, in 6 slices
1 large tomatoes, cut into 6 slices
1/4 teaspoon salt
1/4 teaspoon pepper
4 -6 teaspoons butter, divided
1/2 cup salsa

Steps:

  • Making the Arepas:.
  • I a large bowl combine masa with cheese,baking soda and salt. Slowly pour the warm water in and stir well. Using your hands,knead until smooth dough forms. Form into 6 even balls,flatten into circles, about 4 inches in diameter.In a cast iron skillet or flat top grill, melt half of the butter on medium heat.
  • Working in batches,if necessary,cook Arepas until golden brown, about 3 minutes.Add remaining butter,turn Arepas and cook 2-3 minutes until golden. Set aside.
  • Making the Sandwich:.
  • Slice the arepas in half horizontally. Layer on the ham,cheese and tomato, season with salt and pepper. Top fixings with remaining Arepas halves. Heat half the butterin a skillet or flat top grill. Cook Arepas in batches,about 3 minutes, until golden. Add remaining butter,turn,cover and cook 2-3 minutes until cheese is melted and Arepasare golden. Serve with Salsa on the side.

COLOMBIAN AREPAS



Colombian Arepas image

This is a quick way to prepare arepas. Not exactly the taste of the traditional arepa, but quite close enough. Arepas can also be topped with tuna salad, chicken, ham and cheese, sautéed tomatoes and onions, and beef.

Provided by Witch Doctor

Categories     Breads

Time 50m

Yield 6-8 arepas

Number Of Ingredients 4

1 cup precooked white cornmeal
1 cup water
1 tablespoon butter
salt, to taste

Steps:

  • Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste.
  • Form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove.
  • Serve hot with butter and fresh white cheese.

Nutrition Facts : Calories 90.6, Fat 2.6, SaturatedFat 1.3, Cholesterol 5.1, Sodium 21.5, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.7

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the arepa dough is well-hydrated and smooth before cooking.
  • Cook the arepas over medium heat so that they cook evenly throughout.
  • If the arepas start to stick to the pan, reduce the heat and cook for a few minutes longer.
  • Serve the arepas hot with your favorite toppings.

Conclusion:

Arepas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be topped with a variety of ingredients, making them a great option for any occasion. Whether you are looking for a quick and easy meal or a special dish to share with friends and family, arepas are sure to please.

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