I know what you’re thinking. Another arepa recipe? Yes, and without a doubt there will be more to come since we eat lots and lots of arepas in Colombia. I can’t remember where I learned this but a while back I heard someone say that there are at least 50 different types of arepas made in Colombia. I believe this is the fifth arepa recipe I have posted, 45 more to go!
Besides the arepa de huevo, these arepas boyacenses are one of my favorites because the all purpose flour gives them an unbelievable texture. They are made with cuajada, which is a very creamy, soft cheese, but since I can’t find it here in the US, I just use Mexican queso fresco and they still come out delicious.
And here are the other arepa recipes I have here on the blog so far: Colombian arepas, arepa de huevo (egg stuffed arepa), arepas santandereanas (made with pork belly and cassava) and sweet corn arepas. Of course, that list will keep growing, so I hope you stay tuned until I post the next one!
- 1 cup (150 g) yellow pre-cooked cornmeal
- 1 cup (140 g) all purpose flour
- 2 tbsp white granulated sugar
- 1 tsp salt
- 1½ cup (150 g) grated Colombian cuajada or Mexican queso fresco
- ¼ cup (60 g) melted butter
- 1½ cup (360 ml) whole milk
- Colombian cuajada or Mexican queso fresco for the filling, about 1-2 tbsp per arepa
- Butter for grilling
- In a large bowl mix the yellow pre-cooked cornmeal, all purpose flour, sugar and salt.
- Add the 1½ cup (150 g) cuajada or queso fresco, melted butter and whole milk. Stir and knead well with your hands until you get a soft and smooth dough. If you notice that the dough is a bit dry you can add a little more milk.
- Divide the dough into 7-8 portions of about 2-3 inches (5-7.5 cm) in diameter. Shape each portion into a ball, then push the center with your thumbs to shape it into a small cup. Fill it with about 1-2 tbsp of cuajada or queso fresco, then close the edges in the center to seal it shut and shape it into a ball once again. Gently press the ball into a small arepa of about ½ inch (1.27 cm) thick.
- Melt about 2 tbsp of butter in a large non-stick pan over medium heat and grill the arepas for 4-5 minutes per side or until they're golden brown. Make sure to also grill the sides until they're golden brown. Serve immediately.
Hello. Thank you for the awesome recipe. Would I be able to cook these in the oven, instead of pan frying them ?.
Hi Jorge, arepas are always grilled so they can turn golden brown but since these are also made with all purpose flour, they might come out OK if you bake them instead. I have never made them that way but it might work for you.
I think the recipe is wrong. I just made it, and I think it had too much flour. It needs a bit more sugar, and a lot less milk. I followed the recipe to the T, and I had to add two tablespoons of both reg flour and cornmeal. Also, it needs more cheese filling. I always get these straight from Colombia, I know the taste and texture. Also, the original arepas and fried with bacon fat. Butter is ok thoe. I’ll try the recipe again with some adjustments. Thank you
I wish I had read this comment before following the recipe to the T like you did. Yes, it does need more sugar, less flour, a lot more cheese and I don’t know if grilling in the pan is ideal. I just did mine, they were a little underwhelming in flavor and too gooey.
Original arepas are NOT fried in bacon fat… Totally wrong. How come that I made the recipe and it is perfect! Have you gone to Boyacá? Where these arepas come from?
Bacon fat?! Where did you get that? This recipe is for people who don’t have the luxury to go to Boyacá to make them exactly the same way. When we live in another country we improvise and get the same result. Otherwise, all you’d have to do is go to the corner arepa stand to buy them.
They came out great.
Used provolone, but they were delicious.
I have never had this type of arepas but I am anxious to give it a try. Question, have you ever tried arepas with almond or coconut flour?
They come out delicious! And no, I only use cornmeal and/or regular flour.
Could I make these the night before? My son is doing a report on Colombia and needs to bring in something from Colombia to share with his class. Can we make them the night before and have him take them in the next day? Would they need to be refrigerated? Can they be eaten cold or would he need to heat them up?
You could, but they tend to harden as they cool. Maybe you could heat them up in the microwave the next day but I’m not sure they would retain the same texture.
El secreto de estas are;iras no será la forma como ellas las azan al carbón o horno de carbón.
Voy a intentar esta receta. La receta de ellas debe ser más antana – por ejemplo no creo q usen cornmeal – cual será el sustituto natural?