Easy Arepas

Arepas! If you’ve never sunk your teeth into these cornmeal delights, let me tell you, you’re in for a treat. Think of them as Latin American cousin to pancakes, but hearty enough to stuff with anything from cheese to avocados. The real magic here? You can eat them for breakfast, lunch, or dinner. Each bite brings you closer to a culinary adventure you didn’t even have to leave your kitchen for.

My little clan can’t get enough. My husband swears they fill the breakfast burrito void, and my kids think anything that can be held in small hands is worth trying. I remember the first time making them was a hot mess, but once we chowed down, they quickly became a staple in our house. Seriously, if I need a quick snack to stop the kids from fighting, bam, arepas to the rescue!

How to Make It

Okay, here’s what you’ll do: grab your cornmeal (the brand doesn’t really matter as much as you’d think) and start mixing it with water and a little sprinkle of salt. Now, don’t be shy about using your hands—it’s like Play-Doh for adults. Shape them into little patties while warming up a pan. Trust me, I once tried skipping the heating part and called it a lesson learned in patience.

✔Ingredient Notes

– Cornmeal: Go for precooked. Some recipes get fancy, but I’m here for the easy life.
– Salt: Don’t skimp here; it’s the hero beneath the surface that makes flavors pop.
– Cheese: I highly recommend sharp cheddar. My first try with a mild variety? Let’s just say it’s best to keep it bold.

✔Recipe Steps

1. Measure cornmeal into a mixing bowl.
2. Gradually add warm water, stirring with your hands to combine.
3. Toss in a good pinch of salt—embrace your inner chef.
4. Form mixture into small discs, like mini frisbees.
5. Heat a non-stick pan over medium heat.
6. Cook each arepa until golden on both sides, about 5 minutes each.

What to Serve It With

Fill your arepas with scrambled eggs and bacon for breakfast vibes, or go classic with avocado and cheese. Feeling fancy? A spicy chicken filling turns these into a fiesta on your plate.

✔Tips & Mistakes

Don’t stress about the shape; wonky is perfectly fine. And, a mix of cheeses can be delightful, but a poorly drained mozzarella? Yeah, that’s a soggy episode you want to avoid.

✔Storage Tips

Leftovers go great in the fridge for a couple of days. They make a solid breakfast, even cold, but feel free to give them a little pan love to crisp them up again.

✔Variations and Substitutions

No cornmeal? Polenta works in a pinch. Out of cheese? Cream cheese gives a little something extra; just don’t go too heavy or it’ll be like eating a brick.

Frequently Asked Questions

Easy Arepas

This quick and simple arepas recipe is perfect for a delicious Latin American snack or meal. Crispy on the outside and soft inside, topped with cheese or your favorite filling.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups pre-cooked cornmeal (masarepa)
• ▢ 2 cups warm water
• ▢ 0.5 teaspoons salt
• ▢ 1 tablespoons vegetable oil for frying
• ▢ 0.75 cups shredded mozzarella cheese optional filling

Instructions

Preparation Steps

• In a large bowl, combine the pre-cooked cornmeal and salt.
• Gradually add warm water while stirring until a dough forms. Let it rest for 5 minutes.
• Divide the dough into 4 equal portions and shape each into a flat round patty about 1/2 inch thick.
• Heat vegetable oil in a skillet over medium heat. Fry each arepa for about 5 minutes on each side or until golden brown and crispy.
• If desired, slice the arepas open and stuff with shredded mozzarella cheese while still warm.
• Serve warm and enjoy your easy arepas.

Notes

For a variation, try adding cooked bacon or avocado as a filling.