Arepas con Queso

What are arepas?

Arepas are soft cornmeal cakes that originated hundreds of years ago in the areas that now make up Colombia, Venezuela and Panama. 

What’s the difference between Colombian and Venezuelan Arepas?

There are variations on arepa recipes depending on where you are eating them and who is making them. 

Generally speaking, Colombian arepas are sweeter, thinner, and stuffed with cheese while Venezuelan arepas tend to be smaller and thicker.

What do I need to make these corn cakes?

This recipe is simple, both in its ingredients and equipment needed.

Here is what you need:

• Measuring cups and spoons
• Cheese grater, if needed
• Large mixing bowl
• Kitchen towel
• Cast iron skillet, griddle, or greased panini press.
• Spatula
• Wire cooling rack

Let’s talk about ingredients:

You do need some specific ingredients for this recipe. Please note that specific ingredients that might be new to you doesn’t necessarily mean they are scary or intimidating or impossible to find. It just means they’re new to you.

Here is what you need:

• Precooked White Cornmeal — this is different from just regular cornmeal. This recipe specifically calls for precooked cornmeal that is dehydrated. It is often called “masarepa,” “harina precocida” or “masa al instante.” Seeing words on the packaging that include precooked or instant are clues that you have the right ingredient. Don’t confuse it with “masa harina”, which is a different type of cornmeal that is used to make tamales. These are different types of cornmeal that are made with different processes. They have different textures and tastes, too. Make sure you purchase the right kind because you can’t substitute here! Popular brands are Goya or P.A.N.
• Soft Melting Cheese — you will use shredded cheese both in the dough of the arepa and also to stuff in the middle. You can use a “Mexican blend” of melting cheeses that are sold pre-shredded in the grocery store. Mozzarella is also an acceptable replacement. 
• Cotija cheese — this is an aged, crumbly white cheese that is sold in a wheel. It has a salty, milky flavor that resembles a cross between feta and parmesan cheese. Find this in the speciality cheese section of your local grocery. You can also substitute it with queso fresco, another crumbly white cheese.
• Butter — you will use melted butter to make the dough, as well as to grease the skillet for cooking. Unsalted butter works best here.
• Warm water — warm tap water is helpful to make the dough.
• Salt — regular table salt or kosher sea salt is what you can use here.

You can also stuff arepas! I’ve got details on that below, too.

How to make arepas

These arepas are so easy to make, which means you can make them any time!

How to make arepa dough

Combine the dry ingredients. Measure cornmeal, salt, cotija cheese and 2 cups of shredded cheese into a large bowl and whisk together.

Add liquid. Slowly stir in the water and melted butter to form a soft dough. It should feel like a soft homemade playdough consistency. Use your hands to mix to make sure you have the right consistency. Trust me, its better this way! If the dough cracks and feels dry when you work it, add a little more water.

Let it rest. Cover the bowl with a kitchen towel and allow it to sit for 10 minutes.

Knead. Use your hands to knead the dough for a few minutes until it is smooth and soft. It should hold its shape, but be easily worked.

How to shape and fill with cheese

Divide the dough into 16 equal balls.

Shape into rounds. Pat each ball of dough into a 5″ circle that is about ¼” thick. 

Fill. Place a few tablespoons of shredded cheese in the middle of the dough round.

Close it up. Fold and wrap the dough around the cheese, ensuring all the cheese is well sealed inside.

Flatten it out. Pat the dough into a patty that is about 3 inches wide and ½” thick. 

Repeat with remaining balls of dough until you have 16 arepas formed.

How to cook arepas

Preheat the skillet or griddle. Heat a 12” cast iron skillet over medium high heat. If you have an electric griddle, this works well, too, because you can cook more than one at a time!

Grease it. When the skillet is hot, place a small pad of butter on the skillet and spread it around to coat the surface. This will prevent the arepas from sticking.

Cook the arepas. Place the arepas on the skillet and cook for 5 minutes, until crispy and golden, then flip and cook on the second side for another 5 minutes.

Cool. Transfer to a wire rack to cool while you continue cooking the remainder of the arepas.

Storage information:

Leftover fried arepas can be stored in a sealed container in the fridge for up to 3 or 4 days.

To reheat leftover arepas, you can put them in a 350F oven or toaster oven for about 10 minutes. You can also reheat them in the microwave, but you lose some of the crispy and tender texture this way.

How to serve this to your family

Arepas are so versatile and work well in a variety of ways. They are great as a snack or part of any meal. 

These arepas are amazing on their own, served beside a meal or stuffed with all kinds of awesome fillings. They would be great beside a bowl of easy pork posole!

How to stuff an arepa:

To stuff an arepa with fillings, simply use a thin serrated knife to slice ⅓ of the way through the corn cake.  Use the knife tip to then cut downwards in the center to form a pocket before adding the filling ingredients.

Make sure you wipe down your knife in between each cut.

Ideas for fillings:

• Use your favorite meat like ground beef, slow cooker pork carnitas, shredded beef, spiced chicken, jackfruit, you name it! 
• Add all the fillings like guacamole, seasoned black beans, fried plantains, grilled sweet potatoes, pickled red onions, crumbled cheese, all the things.

We play a game in my family called “Will it taco?” and if the answer to that question is YES, then you can bet your foodie heart it will go in an arepa, too. Think about it: breakfast arepas? Heck. Yes. 

How your kids can help you cook these

Arepas con queso are a great recipe to make with kids because there are only a few steps, and they are simple.

Here are some ways that your little ones can help you make these:

• Kids aged 1-3 can help you measure ingredients and stir together the dough.
• Kids aged 4-6 can do everything above plus help you shred the cheese and stuff the arepas .
• Kids aged 7-10+ can help you do everything above, plus help you cook the arepas on the skillet.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.