I first tried arepas when I lived in Seattle. My boss’ Columbian wife and her sisters brought them into the office one day for lunch and I was immediately hooked. We started having them almost weekly and I couldn’t get enough! I’m sure there are traditional toppings, but according to my new favorite Columbian recipes website, you can top your arepas with anything you love.
I made some of my spiced chicken to pile up on the arepas and served with tons of veggies, including a vinegary/sweet slaw. My favorite toppings were the poblanos, black beans, and cheese.
These are made with cheese in the dough, and then of course you should top them with more cheese! Because duh, it’s cheese.
Build Your Own Arepas
Set out as many arepas as you think your family or party will consume, then set out bowl and plates of as many toppings as you can conjure up!
Avocado or Guacamole
Corn Poblano Salad
Braised Short Ribs (right?!)
What would you put in or on your arepas?
- 230 grams (2 cups) arepa flour or maseca
- 80 grams (2/3 cup) shredded mozzarella cheese
- 3 grams (1/2 teaspoon) salt
- 16 fluid ounces (2 cups) water
- oil, for frying
- In a large bowl, whisk together the corn flour, mozzarella cheese, and salt.
- Add the water and stir to combine well. Let the dough mixture rest at room temperature for 5 minutes.
- Divide the dough into 8 equal pieces.
- Knead each piece in your hands for a few minutes to soften and smooth, then press into a disk about 4 inches across, and 1/4 inch thick.
- Heat oil in a skillet over medium-high heat. Add the arepas, one or two at a time, and fry until golden brown, about 3 minutes on each side.
- Serve with your favorite toppings.