AREPA IN ENGLISH RECIPES

Name: Arepas
Cook time: 35 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups arepa flour (precooked cornmeal); 2 teaspoons kosher salt; 2 tablespoons vegetable oil; Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving); Lime wedges (for serving); Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.

AREPAS RECIPE | BON APPÉTIT

Arepas Recipe | Bon Appétit image

This arepas recipe is the only one you need, from a chef who's studied them until perfection. The fillings, though, are entirely up to you.

Provided by Ryan Pera, Coltivare Pizza & Garden, Houston

Total Time 40 minutes

Cook Time 35 minutes

Yield 4 Servings

Number Of Ingredients 6

Ingredients

2 cups arepa flour (precooked cornmeal)
2 teaspoons kosher salt
2 tablespoons vegetable oil
Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
Lime wedges (for serving)
Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.

Steps:

Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.

AREPAS RECIPE | BON APPÉTIT

Arepas Recipe | Bon Appétit image

This arepas recipe is the only one you need, from a chef who's studied them until perfection. The fillings, though, are entirely up to you.

Provided by Ryan Pera, Coltivare Pizza & Garden, Houston

Total Time 40 minutes

Cook Time 35 minutes

Yield 4 Servings

Number Of Ingredients 6

Ingredients

2 cups arepa flour (precooked cornmeal)
2 teaspoons kosher salt
2 tablespoons vegetable oil
Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
Lime wedges (for serving)
Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.

Steps:

Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.

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