Basically the bread of Colombia, arepas are the basis for many toppings and often served alongside larger meals. These can work as a snack topped with cheese or butter; a side with breakfast, a vessel for soaking up stewed meats; or even a dinner topped with meat or vegetables. This version is the classic arepa de queso, featuring cheese inside and a buttery crisped exterior.
Arepas from Colombia
Description
Basically the bread of Colombia, arepas are the basis for many toppings and often served alongside larger meals. These can work as a snack topped with cheese or butter; a side with breakfast, a vessel for soaking up stewed meats; or even a dinner topped with meat or vegetables. This version is the classic arepa de queso, featuring cheese inside and a buttery crisped exterior.
Ingredients
Arepa Batter
Cooking and Toppings
Instructions
Make Arepa Batter
-
Add warm water to bowl. Add masarepa, melted butter, cheese, and salt. Mix thoroughly and let stand for 5 minutes.
-
Knead with your hands for a few minutes, keeping your hands moist with water.
-
Form the dough into small balls. Place them between 2 pieces of plastic wrap and flatten to about a 1/4 inch disks. Put disks aside.
Fry Arepas
-
Add butter to a non-stick pan or cast iron skillet. Heat over medium. Place arepas in the pan (about four at a time) and cook for 3-5 minutes or until golden on each side.
-
Once flipped, add a slice of cheese to let it slowly melt. Serve with hogao (recipe below)
