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Feb 23, 2018
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Make This: Arepas

May 1st 02:05pm, 2017



This tortilla-pancake lovechild can be sliced and filled or topped with just about anything.

In a medium bowl, combine 2 cups warm water, 1 tablespoon vegetable oil and 1 teaspoon kosher salt and stir until the salt dissolves. Gradually add 2 cups masarepa (arepa flour, available at most international groceries), stirring constantly 1 minute. Cover the bowl with a towel and let rest 10 minutes.

Divide the dough into 8 equal portions and shape into 5-inch patties, ½-inch thick.

Heat a 12-inch cast-iron skillet over medium-high heat, brush lightly with vegetable oil, add 4 arepas and cook until golden brown with some charred spots, 4 to 5 minutes per side. Let cool on a wire rack and repeat with the remaining arepas.

Top with:
• Butter and agave

• Guacamole and cojita cheese

• Black beans and hot sauce

• Carnitas or barbacoa

• Nutella and crushed peanuts


Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who also writes the online recipe column, Just Five.

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2 Responses to “Make This: Arepas”

  1. Sally Says:
    May 10th, 2017 at 8:35 am

    The BEST thing about arepas is that they are naturally gluten-free. What I want to know is – where are these served in STL?

  2. Jenny Says:
    May 10th, 2017 at 11:15 pm

    Arepas are amazing. These look….not amazing. Maybe try recipes from south america where arepas originated. There are some AMAZING savory recipes out there (especially Venezuelan ones.) But for the love of pete – don’t ruin your arepas by putting Nutella on them. Just say nooo kids. I have a slight rage headache just looking at that picture :)

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