MiPlato arepas

Ingredients

• 225 g (1½ cups)precooked white or yellow maize flour (masarepa)
• 360 ml (1½ cups)water
• 57 g (2 oz)grated reduced-fat, low-sodium mozzarella
• 30 ml (2 tbsp)skimmed milk
• 0.6 g (⅛ tsp) salt or ¼ tspsalt or pepper-free Adobo Light seasoning
• 10 g (2 tsp)butter

Instructions

1. 1

   Mix the dough

   Combine the maize flour, water, cheese, milk and salt, mixing thoroughly. Leave the dough to rest for about 5 minutes.

2. 2

   Shape the arepas

   Shape the dough into 18 discs, each about 7.5 cm (3 inches) in diameter and 6 mm (¼ inch) thick.

3. 3

   Fry until golden

   Grease a frying pan with butter and heat it. Fry the arepas until crisp and golden on both sides. Serve immediately.

What are arepas?

Arepas are round maize cakes associated with the traditional cuisines of Colombia and Venezuela. They can be served alongside a meal or used in place of bread.

This version mixes cheese and skimmed milk into the dough, giving the cakes extra savoury flavour while keeping the ingredient list simple. A short rest helps the maize flour absorb the water before shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 5g protein, 22g carbs, 4g fat.

The maize flour supplies most of the carbohydrates, while mozzarella contributes protein and some fat; the butter adds further fat. Pair an arepa or two with vegetables and a protein-rich main for a more balanced plate.

Choosing the maize flour

Precooked flour: use masarepa, a flour made specifically for arepas, rather than ordinary maize meal or cornflour. Either white or yellow masarepa works in this recipe.

Getting the dough ready

Mixing: combine the flour, water, grated mozzarella, milk and salt until evenly mixed. Rest the dough for about 5 minutes, as directed, before shaping.

Shaping evenly

Disc size: shape 18 rounds, each about 7.5 cm across and 6 mm thick. Keeping them similar in size and thickness helps them cook at a similar rate.

Frying for a crisp finish

Pan surface: grease the frying pan with the recipe's butter before cooking. Fry the arepas until both sides are crisp and golden, rather than relying on a fixed cooking time.

When to serve them

Serve the arepas immediately while their outsides are crisp. They work as a side in place of bread, or can be enjoyed as a simple snack.

Recipe notes & tips

• Use precooked maize flour made for arepas, not regular maize meal.
• Measure the water and flour carefully to keep the dough workable.
• Let the dough rest for the full 5 minutes before shaping.
• Shape the 18 discs to a similar thickness so they cook evenly.
• Watch for crisp, golden surfaces on both sides as the doneness cue.
• Serve straight from the pan for the crispest texture.

Variations

• Yellow maize: use yellow masarepa instead of white for a different colour.
• Seasoning swap: use ¼ teaspoon pepper-free Adobo Light instead of the ⅛ teaspoon salt.
• Cheese choice: replace the mozzarella with another low-sodium grated cheese.
• Herb addition: mix finely chopped fresh herbs into the dough for an aromatic variation.
• Serving idea: split cooked arepas and fill them with a savoury filling of your choice.

Common mistakes to avoid

• Using the wrong flour: ordinary maize meal is not the specified precooked arepa flour; choose masarepa.
• Skipping the rest: the dough needs about 5 minutes to stand before shaping.
• Uneven shaping: discs of very different thicknesses will not cook at the same rate; aim for about 6 mm.
• Cooking without greasing: butter the pan as directed to help the arepas fry properly.
• Removing them too soon: wait until both sides are crisp and golden.

How to store

Refrigerate cooled arepas in an airtight container for up to 3 days. Reheat them in a frying pan until hot and crisp; refrigeration may soften their exterior.

Frequently asked questions