I’d never had an arepa before dining there, but since that first bite, I’ve been back almost weekly. (It doesn’t hurt that they have a killer vegan bowl there, which inspired this Vegan Black Bean Plantain Bowl!) I started testing arepas of my own recently, but all of my attempts fell slightly short of Teote’s glory. So I did what any sane, normal human would do: I called them and asked for their recipe. And guess what? They basically gave it to me. Well, at least their secrets. And I totally ran with them. So this, my friends, is it. The key to unlocking perfectly flavorful, crisp-on-the-outside, tender-and-fluffy-on-the-inside arepas! Let’s do this.
What are Arepas?
Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally, they were cooked on a pan called a budare. But they can also be grilled, baked, or fried. Venezuelan arepas tend to be smaller and thicker, while Colombian arepas tend to be sweeter, thinner, and stuffed with cheese. Our version more closely resembles Venezuelan arepas. You can find more traditional recipes for Venezuelan arepas here and Colombian arepas here.
How to Make Arepas
This recipe requires 30 minutes, 1 bowl, and just 3 ingredients: salt, water (which we don’t count as an ingredient), oil for cooking, and areparina or masarepa, which is a special pre-cooked corn flour specifically for making arepas.
How to Make Arepas with Masa Harina
If you don’t have masarepa (an ingredient that can be hard to find, especially organic and non-gmo), I’ve found a workaround that keeps these gluten-free! (Please note it’s not traditional.) Simply sub the full amount of masarepa (2 cups as the original recipe is written) for 1 1/2 cups masa harina (works far better than cornmeal, but cornmeal can also work), 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch. I also like adding ~1 tsp baking powder when I add in the flours for some rise. Add more gluten-free flour or arrowroot starch as needed until the dough is moldable and not tacky or crumbly. Proceed with the recipe as instructed. The process is simple: Dissolve salt into the water and slowly add the masarepa until a loose dough forms, stirring with a spoon or your hands. I use my hands because, when Colombian and Venezuelan grandmas use their hands, you follow suit. Now, the Teote secret lies in two deviations:
- Mixing both white and yellow masarepa (which I also recommend doing, as it creates a nice golden color but a light texture and a slightly less bitter flavor). and
- Deep frying (no wonder they taste so good). We did opt for pan frying and then baking to cook the middle all the way through, but by all means, fry away if you want! Once you get your dough where it should be, let it rest for 5 minutes. Then scoop out fist-size portions and form into a ball. If the edges crack easily or it feels too dry, add a little more water to moisten. It’s a simple dough to work with. Then it’s as easy as rolling into balls and gently forming / smashing into discs. Once your arepas are formed, simply pan-fry in a little oil to form a crust (a little deep blackening is OK!), and then finish in the oven to ensure the centers are cooked through (optional but recommended). Then enjoy! We hope you all LOVE these arepas! They’re: Crispy on the outsideTender on the insideSavorySatisfyingEasy to make& SO versatile Arepas can be enjoyed plain, on the side of dishes like our Plantain Black Bean Bowl, or cut into a “pita pocket” and stuffed with just about anything, including rice, Black Beans, Vegan Barbacoa, Jackfruit Taco ‘Meat’, or Guacamole (the options are endless). You could also enjoy them with a little vegan butter and maple syrup as a special treat. Mmm. If you’re into arepas, also be sure to check out our Fluffy Cornmeal Pancakes, Perfect Vegan Cornbread, and Blackberry Cornmeal Muffins! And stay tuned, as we have an arepa sandwich coming up that’s gonna blow your minds. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
