How to make an Arepa

Photo of an arepa




  1. In a small saucepan bring 1-1/2 cups milk to a boil.
  2. Strain into a bowl to skim off the top and add the 4 tablespoons of butter. Let stand while preparing the next step.
  3. In a large bowl, stir together the masarepa, salt, sugar and grated mozzarella.
  4. Make a well in the center and pour in the hot milk.
  5. Stir the masa and milk together until there are no lumps. Knead the mixture, sprinkling in the remaining 1/2 cup milk, until you have a smooth, sticky dough. About 5 minutes.
  6. Roll out the dough into a 1/2 inch thick sheet between two pieces of wax paper. with a cookie cutter or the rim of a glass, cut out 3-inch circles. Reroll the scraps and cut out more circles. You should have 8.
  7. Brush the griddle or a large cast-iron skillet lightly with the oil and preheat over medium-low heat.
  8. Fry as many arepas as will fit without crowding, until they are soft within and golden and slightly crusty on the outside, about 4 minutes per side.
  9. Keep lifting the arepas from the skillet with a metal spatula or they will stick. Keep the finished ones in a warm oven until all are done.
  10. To serve, spear a pat of butter with a fork and brush the arepas while hot. Immediately sprinkle them with a generous coating of grated queso blanco and serve. Yields 8 arepas.

NOTE: Arepa recipe credited to "Fiesta - a Celebration of Latin Hospitality" by Anya Von Bremzen