Colombian cheese arepas are flat corn patties with a golden, crunchy shell and a soft, cheesy core. This guide walks you through each step, from choosing the right cornmeal to cooking the arepas just right, so you can enjoy a delicious breakfast or snack at home.
Origins and Variations
Arepas date back to pre-Columbian times and are a staple across Colombia, Venezuela, and parts of Central America. Writer Felicity Cloake first encountered them at a New York food market, where she tried a corn pancake filled with sweetcorn and cheese. Since then, she has focused on the Colombian cheese-stuffed version, which combines white masarepa with two kinds of cheese for a rich flavor theguardian.com. On Serious Eats, J. Kenji López-Alt points out that arepas are more complex than thick tortillas, noting that local cooks have baked them on hot stones, mixed cheese into the dough, and even deep-fried them with an egg inside seriouseats.com.
Key Ingredient: Masarepa
The most important component is white masarepa, a precooked cornmeal sold under brands like PAN and Goya. This flour has a distinct texture, unlike polenta or tortilla masa, and ensures a tender interior and crisp crust. Look for packages that explicitly say “arepas” in the Latin aisle of your grocery store or order online theguardian.com.
Making the Dough
- Measure Liquids and Flour
In a large bowl, combine 100 ml whole milk, ½ tsp salt, and 220 ml hot water. Stir in 200 g white masarepa until a soft dough forms. - Rest
Cover the bowl and let the dough sit for 15 minutes. This allows the cornmeal to fully absorb the liquid and prevents cracking during shaping. - Add Cheese
Mix 100 g crumbled queso fresco or feta into the dough for extra flavor. Reserve 60 g grated mozzarella for stuffing.
Shaping and Filling
- Divide the dough into six equal pieces using damp hands to prevent sticking.
- Roll each piece into a ball, then flatten to about 8 cm wide and 1 cm thick on a wooden board.
- Place a generous spoonful of mozzarella in the center, bring the edges together, and press gently to seal. Flatten again to restore the disc shape.
Cooking Technique
Heat a heavy frying pan over medium heat and lightly grease it with oil. Place as many arepas as will fit without touching. Immediately reduce heat to medium-low and cover the pan with a lid or baking tray. Cook for 5–6 minutes on each side, shaking the pan occasionally to prevent sticking, until each side is golden and crisp theguardian.com. Finish by spreading butter on top and serve hot.
Storage and Serving
Leftover arepas can be stored uncooked in the fridge under a damp cloth for up to 24 hours or frozen after cooking. Reheat in a pan or toaster oven to restore their crunch.
