Embark on a journey of flavor and tradition with authentic Colombian arepas! These corn delights, crispy on the outside and soft on the inside, are the perfect accompaniment for any meal or as a delicious snack at any time of the day. Not only are they easy to prepare, but they also allow you to explore the richness of Colombian cuisine. Learn how to prepare these irresistible arepas and surprise your family and friends with a little piece of Colombia in every bite!
Arepas in Colombia are very important in every breakfast, so it is common to hear that a breakfast without arepa is not breakfast, in part it is true, since it is a custom that comes from our grandparents to serve them in every breakfast, especially accompanied by fried eggs, scrambled or with hogao.
Nowadays, they are so indispensable that they are sold in every store or supermarket and you can even buy precooked dough to prepare them at home much faster without needing to cook the corn, which greatly facilitates their preparation.
Just as they are important in our traditional food, you can also prepare them filled with meat, chicken, cheese, eggs, well a large number of fillings to delight our palates, today I invite you to prepare this delicious recipe of typical Colombian arepas.
What is the difference between grandmother's arepas and precooked arepas?
Grandmother's arepas are made with shelled corn that is cooked overnight and then ground in a machine to obtain the dough. Precooked arepas are made with precooked dough and water, and kneaded until the right consistency is obtained. Both are delicious, but grandmother's arepas have a more authentic and traditional flavor.
What can I use to fill them?
Colombian arepas can be filled with a variety of ingredients, from cheese and butter to shredded meat, avocado and hogao. You can also try with shredded chicken, chorizo, ham, scrambled eggs, tomato and onion.
Can I freeze arepas?
repas can be easily frozen. Just put them in a freezer bag and store them in the freezer. To heat them, put them in a pan or grill over medium heat until they are golden and crispy.
Tips and Advice
- Make sure the dough is firm enough so it doesn't break during the molding process.
- If the dough sticks to the grinder, use a spoon or your fingers to push it down, being careful not to hurt yourself.
- If the dough is too watery, add more flour or precooked dough to achieve the right consistency.
- Check the arepas constantly while cooking to avoid burning them.
- If you don't have a grill, you can use a non-stick pan to cook the arepas.
Colombian Empanadas: These empanadas are filled with shredded meat, potato and spices, and fried until they are crispy. They are a traditional Colombian dish and are perfect for an appetizer or a quick lunch.
Shredded Meat: This shredded meat is slowly cooked with onion, garlic and spices, and is perfect for filling your Colombian arepas. You can also use it as a filling for tacos, burritos or tamales.
Mistakes that can be made
- Not letting the shelled corn rest long enough before grinding it in the machine.
- Not having enough water when grinding the corn, which results in a dry and brittle dough.
- Not adding enough salt to the dough, resulting in a tasteless flavor.
- 1 kilo of shelled corn
- Salt to taste
- Enough water
Arepas from Areparina or Precooked Dough
- 2 cups of precooked dough (For arepas)
- 2 cups of water
- Salt to taste
- The night before, put the shelled corn in the pressure cooker with enough water for an hour over medium heat or until it is soft, on the wood stove or on the kitchen stove. Let it rest overnight.
- Using a grinder, pass the corn until it becomes dough, you should find the ideal point for your dough, neither too thick nor too thin. Sometimes the corn tends to stick to the bottom of the grinder's hopper, you should help it either with a spoon or with your fingers to push the corn (Be very careful not to hurt your fingers).
- Remember that when passing the corn to the hopper of the grinder, it must be drained, otherwise the dough will be watery and will not serve you.
- When you have the dough, on a flat surface, start shaping it into a large ball, crushing it on itself so that it becomes a very firm dough.
- Add salt to taste and knead again.
- Divide the dough into dough balls, the size of a golf ball, take each ball and start forming the arepa in the shape of a disk, it's a technique to make them this way. You should take the ball between your hands, and with the help of your fingers start shaping it, flattening it and spinning it at the same time to form the disk, when it starts to break you should wet your hands with a little water to rejoin the broken edges and give the dough more handling.
- The second option is to spread the dough ball on a floured surface with the help of a rolling pin or between two pieces of plastic, use an arepa mold or a plate to form the disc in the dough, then remove the remaining edges of the dough and your arepa will be ready and perfect.
- If you use a wood stove or have charcoal, you should have lit it beforehand, to place the grill on top and then the arepa on it, or on the stove you can do the same procedure over medium heat with a stove grill.
- Let the arepa roast for about 10 minutes on each side, check constantly so it doesn't burn.
- Prepare some delicious scrambled eggs and a cup of chocolate to accompany these delicious traditional Colombian arepas.
- Precooked arepas:
- In a large bowl add the flour and water, knead very well until you get a smooth dough without lumps.
- If the dough has been too watery, add more flour. Let it rest for about 5 minutes.
- Form the arepas, either by hand like the previous instructions for the grandmother's arepas or with the help of a rolling pin and between two plastics, extend the dough and with the help of a plate form the arepa, removing the excess dough from