How to Make Homemade Arepas

You’ll love these nice warm arepas with a crunchy exterior and soft creamy middle. Arepas are a popular dish in Colombia and Venezuela. These are also gluten free made with corn flour or masarepa. I like to fill mine with some spicy shredded chicken and queso fresco. Here is an easy recipe to make arepas at home and the dough comes together quickly and you can brown them on a cast iron skillet or griddle. | ethnicspoon.com

Analida Braeger

Homemade arepas are easy to make, and so versatile. You can eat them plain, or stuff them with your favorite filling. They are a typical South American treat.

5 from 6 votes

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Prep Time 1

Cook Time 15

Total Time 1 15

Course Appetizer/Main Dish

Cuisine Latin American

Servings servings

Calories 589 kcal

Ingredients

Arepas

2 cups Arepa flour white masarepa pre-cooked
1 teaspoon Kosher salt
3 cups water
2 tablespoon Olive oil

Chicken Filling

1 ¼ lb chicken breast
¾ cup Mixes and Medleys mustard salad dressing
1 teaspoon Kosher salt
⅓ cup onion chopped
1 clove garlic minced
4 tablespoon cilantro chopped
1 tablespoon Mixes and Medleys mustard salad dressing to add at the end
2 ½ tablespoon queso fresco crumbled

Instructions

To Make Arepas:

In a large bowl mix together arepa flour, and Kosher salt.
Slowly add in the water, mixing with a wooden spoon.
Cover, and let it rest for about 25 minutes.
Start making patties that are about 4" in diameter by ½" thick. You need this thickness so you can split them.
Heat oil in pan (I use a cast iron skillet) to medium heat, and cook until the arepas are brown on both sides.
Bake in the oven at 350 degrees for about 15 minutes.

To make chicken:

Poke holes in chicken breast with a fork then place dressing in a large sealable bag, and put the chicken inside. Allow it to marinate in the refrigerator for about one hour
Heat olive oil in non-stick pan on medium, and cook chicken covered, for about 5 minutes on each side. If chicken breasts are thick, you might need to cook longer.
Place chicken on a cutting board, and shred using two forks.
Place shredded chicken back in the same skillet, sprinkle in salt, and stir.
Add onion, garlic, and cilantro and stir to combine. Cook for about 10 minutes on medium, stirring often.
Add dressing and stir.

To assemble:

Slice arepa in half lengthwise. Fill with about 4 oz. of chicken each. Sprinkle with queso fresco and cilantro. Top with other arepa slice, like a sandwich.

Video

Nutrition

Calories: 589kcalCarbohydrates: 53gProtein: 32gFat: 26gSaturated Fat: 4gCholesterol: 91mgSodium: 1374mgPotassium: 745mgFiber: 6gSugar: 3gVitamin A: 180IUVitamin C: 2.3mgCalcium: 64mgIron: 2.9mg

Keyword authentic, Colombia, corn flour, masarepa, pulled chicken, South American food, Venezuela dishes

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