Arepas Colombianas
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The Tale of Arepas Colombianas
Story updated
Arepas are among the oldest foods in South America, made from ground corn by indigenous peoples such as the Muisca long before Spanish contact, with evidence of corn cakes in the region predating colonization by centuries. Today nearly every Colombian region has its own version, from thin Santander arepas to thick Antioquian ones.
Ingredients
Scale:· 6 servings
- 2 cups pre-cooked white cornmeal (masarepa)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 1 cup shredded mozzarella (optional, for arepas de queso)
Instructions
- 1Combine the cornmeal, salt, and warm water in a bowl and let rest for 5 minutes to hydrate.
- 2Knead in the melted butter, and the cheese if using, until a smooth, pliable dough forms.
- 3Divide the dough into 6 balls and flatten each into a disc about 1/2-inch thick.
- 4Heat a griddle or nonstick skillet over medium heat.
- 5Cook the arepas for 6-8 minutes per side until golden brown spots form and the center is cooked through.
- 6Serve warm, split open with butter, cheese, or as a side to any main dish.
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