Homemade Arepas Recipe

Homemade arepas are crispy on the outside, pillowy-soft on the inside, and endlessly versatile! These golden Venezuelan cornmeal cakes are made with just three simple ingredients and ready in 30 minutes. Stuff them with cheese, shredded beef, black beans, or scrambled eggs for the most satisfying meal any time of day.

Why You’ll Love This Recipe

These arepas are pure comfort food magic. They’re naturally gluten-free, incredibly easy to make, and SO satisfying with that perfect crispy-creamy texture. Whether you’re making them for breakfast, lunch, or dinner, they’re ready in just 30 minutes from start to finish.

Print

Ingredients You’ll Need

For the Arepas (makes 8):

• 2 ½ cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N.)
• ¼ cup vegetable oil (for frying)

Optional Filling Ideas:

• Shredded cheese (mozzarella, queso fresco, or cheddar)
• Black beans
• Shredded beef or chicken
• Avocado slices
• Scrambled eggs
• Sautéed vegetables

Substitutions: You can use canola oil or avocado oil instead of vegetable oil. For the cornmeal, stick with masarepa (pre-cooked cornmeal)—regular cornmeal won’t work the same way!

Why These Ingredients Work

Pre-cooked cornmeal (masarepa) is the KEY to authentic arepas. It’s already cooked and dried, so it rehydrates quickly when mixed with water, creating that signature soft, pliable dough. P.A.N. is the gold standard brand—it gives you the perfect texture every time.

Lukewarm water helps the cornmeal absorb evenly without creating lumps. Cold water takes longer to hydrate the dough, and hot water can make it gummy.

Salt enhances the natural corn flavor and keeps the arepas from tasting bland. It’s simple but essential!

Vegetable oil creates that gorgeous golden crust when frying. It gives the exterior a crispy texture while keeping the inside tender and fluffy.

Essential Tools and Equipment

• Medium mixing bowl
• Large skillet or griddle
• Measuring cups and spoons
• Paper towels for draining
• Plate or cutting board for shaping
• Kitchen scale (optional, but helpful for uniform sizes)

How To Make Homemade Arepas

Step 1: Prepare the Salt Water

In a medium bowl, stir together the lukewarm water and salt until the salt is completely dissolved. This ensures even seasoning throughout your arepas.

Step 2: Mix the Dough

Slowly add the pre-cooked cornmeal into the salted water. Mix until a soft, moist dough forms. Let the dough rest for about 2–3 minutes to fully hydrate.

Step 3: Shape the Arepas

Divide the dough into 8 equal pieces. Roll each piece into a ball between your palms, then gently flatten into patties about 3/8-inch thick and roughly 3–4 inches in diameter.

Step 4: Heat the Oil

Heat the vegetable oil in a large skillet over medium heat. You want the oil hot enough that it sizzles when you add an arepa, but not so hot that it smokes. Test with a tiny piece of dough first!

Step 5: Fry the Arepas

Working in batches (don’t overcrowd the pan!), fry the arepas for about 4–5 minutes per side. You’re looking for a gorgeous golden-brown crust on both sides. They should sound crispy when you tap them gently with a spatula.

Step 6: Drain and Cool

Remove the cooked arepas and place them on a paper towel-lined plate to drain excess oil. Let them cool for just 2–3 minutes.

Step 7: Fill and Serve

To serve, slice each arepa open horizontally (like a pita pocket) to create a little pocket inside. Fill with your favorite ingredients, cheese, meats, beans, avocado, eggs, or go wild with your own combinations!

You Must Know

The dough should never be dry or crumbly. If it is, add water one tablespoon at a time until it comes together smoothly. Conversely, if it’s too wet and sticky, add more masarepa a tablespoon at a time.

Personal Secret: I always wet my hands slightly before shaping each arepa. This prevents sticking and helps create a smooth, crack-free surface that crisps up beautifully when fried!

Pro Tips & Cooking Hacks

Don’t skip the resting time! After mixing, let the dough rest for 2–3 minutes. This allows the cornmeal to fully hydrate and makes shaping SO much easier.

Keep patties uniform in thickness. This ensures even cooking—nobody wants a burnt outside and raw middle!

Maintain consistent heat. If your oil is too hot, the arepas will brown too quickly on the outside before cooking through. Medium heat is your friend here.

Make a test arepa first. Cook one to check your oil temperature and cooking time before doing the whole batch. It’s worth the extra minute!

Avoid the soggy arepa mistake: Don’t stack hot arepas directly on top of each other—they’ll steam and lose their crispiness. Keep them in a single layer while cooling.

Flavor Variations & Suggestions

Cheesy Arepas: Mix ½ cup shredded cheese directly into the dough before shaping for extra flavor throughout.

Herb-Infused: Add 2 tablespoons chopped fresh cilantro or parsley to the dough for a fresh, aromatic twist.

Sweet Arepas: Reduce salt to ½ teaspoon and add 2 tablespoons sugar to the dough. Fill with Nutella, cream cheese and jam, or dulce de leche!

Garlic Lover’s Version: Add 1 teaspoon garlic powder to the dough for subtle savory depth.

Baked Option: If you prefer to skip frying, brush shaped arepas with oil and bake at 375°F for 20–25 minutes, flipping halfway through.

Make-Ahead Options

Dough: You can make the dough up to 2 hours ahead. Cover tightly with plastic wrap and keep at room temperature. Give it a quick knead before shaping if it’s stiffened up.

Shaped but Uncooked: Form the arepas and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for up to 4 hours before cooking.

Fully Cooked: Cook the arepas completely, let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.

Freezer-Friendly: Cooked arepas freeze beautifully! Wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes.

Recipe Notes & Baker’s Tips

Masarepa vs. Regular Cornmeal: This is CRUCIAL—you MUST use pre-cooked cornmeal (masarepa) for arepas. Regular cornmeal or masa harina will NOT work and will give you totally different results. Look for P.A.N., Harina P.A.N., or Goya masarepa in the Latin foods aisle.

Yellow vs. White Cornmeal: Both work! White is traditional for Venezuelan arepas and has a milder flavor. Yellow cornmeal adds a slightly sweeter, richer corn taste. I’ve tried both and love them equally.

Oil Temperature Matters: If the oil is too cool, your arepas will absorb too much oil and taste greasy. If it’s too hot, they’ll burn before cooking through. Medium heat with a 4–5 minute cooking time per side is the sweet spot.

Cracking Issues? If your arepas crack while cooking, the dough was too dry. Next time, add an extra tablespoon or two of water to the dough.

Serving Suggestions

For Breakfast: Fill with scrambled eggs, cheese, and avocado. Add hot sauce if you like a kick!

For Lunch or Dinner: Stuff with black beans, shredded beef (ropa vieja), lettuce, tomato, and a dollop of sour cream.

Classic Venezuelan Style: Try the “Reina Pepiada” filling—chicken salad with avocado and mayonnaise. It’s INCREDIBLE.

As a Side: Serve plain arepas alongside soups, stews, or grilled meats instead of bread or tortillas.

Party Platter: Make mini arepas (about 2 inches) and set up a filling bar so guests can customize their own!

Perfect Pairings: Serve with cilantro-lime rice, black beans, plantains, pico de gallo, or a simple green salad.

How to Store Your Arepas

Room Temperature: Best enjoyed fresh, but can sit at room temperature for up to 2 hours.

Refrigerator: Store cooked arepas in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side, or pop them in a toaster oven at 350°F for 5–7 minutes.

Freezer: Wrap cooled arepas individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes, or thaw and reheat in a skillet.

Reheating Tips: For the crispiest results, always reheat in a skillet or oven rather than the microwave (which makes them soggy).

Allergy Information

Common Allergens: This recipe is naturally free of common allergens including dairy, eggs, nuts, soy, and gluten (when using certified gluten-free masarepa).

Gluten-Free: Arepas made with masarepa are naturally gluten-free! Just double-check your cornmeal package to ensure it’s certified gluten-free if you have celiac disease.

Vegan: This base recipe is completely vegan! Just choose plant-based fillings.

Corn Allergy: Unfortunately, corn is the main ingredient, so this recipe cannot be adapted for corn allergies.

Questions I Get Asked A Lot

What’s the difference between Venezuelan and Colombian arepas?

Great question! Venezuelan arepas (like this recipe) are thicker, split open, and stuffed with fillings like a sandwich. Colombian arepas are thinner, often have cheese mixed into the dough, and are typically topped rather than filled. Both are delicious, just different styles!

My arepas are falling apart, what did I do wrong?

This usually means the dough was too dry. The dough should feel soft and pliable, like Play-Doh. Next time, add an extra tablespoon or two of water until you get the right consistency. Also, make sure you’re mixing thoroughly with your hands to bring it together.

Can I bake these instead of frying them?

Absolutely! Brush the shaped arepas with oil on both sides and place on a parchment-lined baking sheet. Bake at 375°F for 20–25 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious and a bit lighter!

How do I know when they’re done cooking?

Look for a golden-brown crust on both sides, and they should sound hollow when you tap them gently. The inside should be cooked through and fluffy, not raw or doughy. If you’re unsure, cut one open to check!

Can I make these ahead for meal prep?

Yes! Cook all the arepas, let them cool completely, and store in the fridge for up to 3 days or freeze for up to 3 months. They reheat beautifully in a skillet or toaster oven. This makes them perfect for grab-and-go breakfasts or quick lunches!

Tried this recipe? Leave a comment and rating below! I’d love to hear what fillings you tried and how they turned out. Did you go classic with cheese, or get creative with your own combinations?