Go Back
Easy Homemade Arepas photo

Homemade Arepas

These Homemade Arepas are incredibly versatile and easy to make! Perfectly crispy cornmeal cakes stuffed with your favorite fillings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Colombian, Venezuelan
Ingredients Equipment Method Notes

Ingredients
  

For the Arepas:
  • 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
  • 2 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil (plus extra for cooking)
For the Filling:
  • 2 cups cooked chicken (shredded)
  • ½ cup mayonnaise
  • 1 small onion (finely chopped)
  • ½ cup cilantro (finely chopped)
  • Juice of 1 lime
  • Salt and pepper (to taste)

Equipment

  • Mixing bowl
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. Step 1: Prepare the Dough - In a large mixing bowl, combine the pre-cooked white cornmeal, warm water, and salt. Stir the mixture until it forms a smooth dough. Let it sit for about 5 minutes to allow the cornmeal to absorb the water.
  2. Step 2: Shape the Arepas - Once the dough has rested, divide it into small balls, about the size of a golf ball. Gently flatten each ball into a disc, approximately ½ inch thick.
  3. Step 3: Cook the Arepas - Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil. Place the arepas in the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and slightly crispy.
  4. Step 4: Prepare the Filling - While the arepas are cooking, combine the shredded chicken, chopped onion, cilantro, jalapeño (if using), mayonnaise, lime juice, salt, and pepper in a bowl. Mix well to ensure all ingredients are evenly distributed.
  5. Step 5: Assemble the Arepas - Once the arepas are cooked, slice them open, like a pocket, and stuff them with the chicken mixture and slices of avocado.

Notes

  • Store cooked arepas in an airtight container in the fridge for up to 3 days.
  • Freeze uncooked arepas separated by parchment paper for up to a month.
  • Reheat cooked arepas in a skillet over medium heat until warmed through and crispy again.