Cranberry-Brie Arepa Recipe (2024)

FAQs

What if arepas are too dry? ›

If your arepas dough feels too dry and crumbles when shaped, add a tablespoon of water and mix until the dough is malleable. Careful not to add too much water as it'll make the arepas dense. The dough should feel sticky but not wet.

If you find that the middles are too dense for your taste, you can add a little baking powder to the dry ingredients. Although this is not how traditional Arepas are made, it will help solve this issue. I have included the amount to add in the recipe below.

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.

Crispy on the outside and tender on the inside, arepas are a culinary gift from South America and a staple in Venezuelan and Colombian kitchens.

Each one will take 12 to 18 minutes to cook depending on your pan and the heat. You will know it's done when the arepa is slightly puffy and when you tap it, you hear a hollow sound. Editor's tip: You may not have an aripo or budare at home, but a round cast-iron skillet is perfect for cooking arepas.

I prefer the fine yellow cornmeal because that's what I grew up using, but you can definitely substitute white if you can't find it. And cornmeal is being used for these arepas, this is definitely a gluten-free dish, which is awesome for those of you who may need it.

Dough should be moist and tacky but not sticky. (If it feels too sticky, add a tablespoon of flour at a time, mixing well after each addition. Shape a small ball of dough into a disk—if the edges crack, the dough is too dry. Add water a tablespoon at a time to adjust texture.)

Masarepa is the flour of choice for arepas, some baked goods, and empanadas, deep-fried turnovers filled with meat, veggies, or cheese.

Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta. Arepas can also be cooked on a greased panini press or a grill over low heat.

Add a tiny bit of sugar to the dough mix when making fried arepas to avoid the bitter aftertaste of fried food.

What is the English equivalent of arepa? ›

Meaning of arepa in English

a type of South American flat bread made with cornmeal (= rough, yellow flour made from corn) and fried on both sides: We usually ate arepas for breakfast. I had a dinner of fried chicken and arepas.

When I form my arepa it cracks around the edges, what should I do? – Arepa dough should be sticky, but not overly wet. If it starts to crack there is an emergency fix that can take place. Take some warm milk or water in a bowl and dip your fingers in it, then rub the edges to seal up the cracks.

Take arepas, a corn-based cake popular in South American cuisine, primarily Venezuela and Colombia. They're healthier baked than fried, and stuffed with small portions of lean chicken, beef and vegetables. "Arepas have plenty of fiber that helps with keeping cholesterol levels down," Puche said.

If your dough is too watery, add more flour and if it's too thick, add a little bit of water until you get a perfect consistency.

The dough is easy to prepare (and doesn't require any kneading or rising) and the finished arepas keep well. My favorite way to eat them is reheated in the toaster oven with scrambled eggs, avocado, and cheese. For best results, reheat arepas in a 350°F oven or toaster oven for about 10 minutes.