Little Arepas

Arepas (pronounced ah-reh-pas) are round patties made from corn flour. They can be made sweet or savory and are prepared over 75 different ways in Colombia. Arepas are eaten for breakfast, as a snack, meal, or as a side to accompany any dish. There are so many ways to eat them, and preparations vary by region.

These little arepas taste the same as regular arepas, they are crispy, cheesy, buttery, and taste amazing!

This recipe is just like my cheesy arepas, but I made it a smaller proportions for when you just want a few little arepas!

Tip: I typically make these little arepas about the size of a mini bagel, but make these arepas as little as you like!

What You’ll Need:

• 1 ¼ cup of warm water
• 1 cup of white pre-cooked corn meal ( I use P.A.N. brand)
• ½ cup of shredded mozzarella cheese (buy a block of cheese and shred it by hand or use a food processor. Do not use pre-shredded cheese).
• ½ cup of shredded cheddar cheese (buy a block of cheese and shred it by hand or use a food processor. Do not use pre-shredded cheese).
• 1 ½ tablespoons of butter + more for greasing
• ½ teaspoon of salt

Directions:

• Add corn meal and salt into a large bowl. Whisk to combine.
• Add water into a microwave safe bowl and heat in the microwave for 1 minute. 
• Add 1 cup of the warm water to the corn meal. Use a spatula to mix the water and corn meal (it will be hot). Repeat until all the water is added. Then, add the butter.
• Once the corn meal begins to absorb the water and has cooled off, mix the dough with your hands. Mix until there is no dry flour remaining. Add more water as needed. The goal is to create a dough texture that feels soft, holds shape, and resembles playdoh. Note: every batch of arepas will vary in the amount of water needed to set it. Once you have added 1 1/4 cups of water, add small splashes at a time to achieve the desired consistency.
• Once the dough is ready, add the cheese. Use your hands to incorporate well. Note: If your dough dries out, you can add more splashes of water.
• Next, let’s make the arepas. Take small sections of the dough and roll them into a dough ball using your hands. Note: I don’t weigh my arepa dough balls. If you would like to, you can use a food scale and aim for 45-50 grams.
• Take your dough balls and place them in between the palm of your hands. Press your hands together to flatten the dough ball. Aim for 1/2 inch in thickness as you squeeze between your palms.
• After you get your desired arepa shape, hold your arepa in one hand and inspect the edges. Be sure to smooth out any flaky or dry edges. You want the edges to be smooth like a perfect circle. Note: If any parts of the arepa are flaky or cracked, water can fix it. Simply, run your hand under water, then gently rub the flaky or cracked edges. The drops of water from your hand will smooth out any cracks.
• Lightly grease a nonstick pan with butter and turn on to medium heat. Once the butter melts, place the arepas in the pan. Note: Be sure not to overcrowd the arepas, I add about 4-5 at a time in my large pan.
• Cook each side for 6-9 minutes until the arepa darkens and turns crispy on the outside. Continue this process until all arepas are cooked. Note: You may need to lower the heat slightly for the second batch of arepas, so monitor closely.
• Yields 8-10 little arepas.
• Serve with aji pique, guac, or enjoy alone.