Arepas are the daily bread of Colombia and Venezuela — rounds of pre-cooked corn dough pan-fried or grilled until golden. The Colombian version typically includes cheese mixed into the dough or pressed into the centre before cooking. The Venezuelan version is split and stuffed after cooking. Both are cooked in butter or tallow in their original form — seed oil versions are a recent and inferior substitute.
Colombian Arepas Recipe
Ingredients
- 300g (3 cups) masarepa (pre-cooked white corn flour — P.A.N. is the most available brand)
- 1 tsp sea salt
- 320ml (1⅓ cups) warm water (adjust as needed)
- 150g (1½ cups) low-moisture mozzarella or queso blanco, shredded
- 2 tbsp grass-fed butter (for the dough) plus more for frying
Method
- Mix the masarepa and salt. Add 2 tbsp melted butter. Add warm water gradually and mix until a smooth, pliable dough forms — it should not crack when pressed but not be sticky. Rest for 5 minutes.
- Divide into 8 equal balls. Flatten each into a disc about 1.5cm thick.
- Press a handful of shredded cheese into the centre of each disc. Fold the dough around it and reseal, then flatten back into a disc. Ensure the cheese is fully enclosed.
- Heat butter in a skillet over medium heat. Add the arepas.
- Cook for 4-5 minutes per side until deeply golden and slightly crispy. The cheese inside should be melted.
- Serve immediately with extra butter spread on top.
What is masarepa?
Pre-cooked corn flour (not the same as masa harina). The P.A.N. brand (white or yellow) is the most widely available. Do not substitute regular cornmeal — the texture will be wrong.
Is this seed oil free?
Yes. Masarepa, cheese, and grass-fed butter contain no seed oils.
What to serve with arepas?
Traditionally served with butter, white cheese, scrambled eggs, or avocado. They are a complete breakfast on their own.
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