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Colombian Arepas
Thin grilled cornmeal cakes split and stuffed with cheese, or topped with shredded meat — Colombia's daily bread.
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10 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 2 cups precooked white cornmeal (masarepa)
- 2.5 cups warm water
- 1 tsp salt
- 2 tbsp butter
- 100g grated mozzarella or queso fresco
- Oil for cooking
Instructions
- Mix cornmeal, water, salt, butter and cheese; rest 5 minutes.
- Shape into 8 thin discs about 1cm thick.
- Cook on a lightly oiled hot griddle 4-5 minutes a side until golden with brown spots.
- Eat warm.
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Tara’s tips
- Colombian arepas are thinner than Venezuelan ones — they're topped rather than stuffed.
- Use only masarepa (precooked) — regular cornmeal won't work.
Serving suggestions
- Top with eggs, butter or shredded meat.
Storage & reheating
Best fresh; reheat in a pan.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Yellow vs white?
Colombian arepas are usually white; yellow are common in coastal regions.
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