Arepas

Marys_Marvelous_Aprepa_Recipe.jpg

An original Colombian version we started making at Mary’s Marvelous 10 years ago and every morning since then.


  • 2 cups precooked white or yellow masarepa* (see source info at the bottom)

  • 3 ½ cups whole milk

  • 4 tablespoons butter

  • 1/2 cup shredded sharp cheddar cheese or queso fresco or a mixture of both

  • 2 teaspoon salt


  1. In a bowl mix the corn flour with the salt and the shredded cheese.

  2. In a small saucepan, bring the milk and butter to a boil

  3. Pour the hot milk over the flour mixture and let sit for 1-2 minutes. With a spatula or wooden spoon, stir mixture well until it is lump free.

  4. Dump mixture onto a table and with your hands, knead and pat into a round ½ inch thick mass. This is a very soft dough and can be shaped easily. Cut dough into 6 rounds. I use a 4” upside down plastic container but a cookie cutter is also great.

  5. Heat a seasoned iron pan or griddle to medium high heat. Use a bit of oil to coat surface of pan or the griddle and add the arepas. Let each side cook for about 12-15 minutes until very golden, then flip and cook the other side for the same amount of time.

YIELD: 6 - 4” round arepas


VARIATIONS:

Egg sandwich - Split aprepa and fill with fried or scrambled eggs, cheese, bacon, salsa or whatever you like.

Pocket - Slice, part way, creating a pocket and fill with slow roasted shredded pork, black beans, queso fresco, avocado mash, salsa, etc…

* MASAREPA is precooked yellow or white corn meal. My favorite brand is PAN but Goya makes one and may be more readily available. This is the same flour used for making tamales and empanadas.

* MASAREPA is precooked yellow or white corn meal. My favorite brand is PAN but Goya makes one and may be more readily available. This is the same flour used for making tamales and empanadas.