The last time I ate an arepa was pre-pandemic.
I met with an old friend and we chatted happilyuntil our arepas arrived.
I had never tried making arepas from scratch before.
Sometimes food feels special when you dont know how to make it, like theres magic in the mystery.
What are arepas?
Arepas are made with very few ingredients, which is part of why theyre so approachable.
All you need is corn flour masa, water, (optional) fat, and salt.
I didnt have a go-to recipe, and my Colombian family contacts didnt have one either.
(But they did tell me all of their favorite ways to eat arepas.)
I found two different options in my local market, both from Goya.
What are arepas de choclo?
They taste good, but homemade have a noticeable textural advantage.
How do you make arepas?
For a simple arepa Colombiana, I usedthis recipe from Vecina Vegetarianawith some slight modifications to the method.
Melt a couple tablespoons of butter or margarine, if using, in a cup of hot water.
Add the liquid to a large bowl.
Stir in about 1/4 teaspoon of salt.
Now add a cup of masarepa to the liquid.
Many recipes recommend using your hands to knead and work the dough thoroughly.
I continued smashing the dough with my spatula and it went swimmingly.
Cover the bowl and let it rest for about 15 minutes.
Start heating up a frying pan over medium to medium-high heat.
If you have a large frying pan, you might be able to cook two arepas at a time.
The arepa dough should feel soft and moist, but not sticky.
When you roll a portion into a ball there should not be much cracking.
Small cracks are okay, but nothing that would equate to dryness.
I used my thumbs to press the edge of the arepa to heal the cracks that would form.
If you want a crunchier fried exterior, you’re able to add a teaspoon of oil.
Cook these in a hot pan for about four minutes per side.
Repeat with all of the arepas.
How do you eat arepas?
Cool them on a wire rack for a few minutes; theyll be screaming hot.
When you lightly squeeze the sides, youll feel that the exterior has a crispy skin.
Split the arepa by cutting around the outer edge and squeezing the sides to open it up slightly.
The outside is crispy and the interior is all fluffy, soft cornmeal.
The flavor is mild and buttery with an aroma of sweet, warm corn.
Its a flavor that pairs well with anything.
Stir until the butter melts.
Slowly whisk in half of the masarepa to break up any initial lumps.
Switch to a rubber spatula and mix in the rest of the masarepa.
Cover and let rest at room temperature for 15 minutes.
Divide the dough into four or five equally sized portions and roll them into smooth balls.
The disks will be about four inches wide and a 1/4-inch thick.
In a large frying pan, over medium to medium-high heat, add one arepa at a time.
No oil or fat is needed for frying.
The arepa is done when you have numerous charred spots on both sides.
Reheat for a few minutes in a toaster.
