Arepas - Venezuelan Corn Cakes for Sandwiches - Gluten Free, Dairy Free, Sugar Free
Serves: 8 Corn Cakes
  • 2 cups masarepa blanca (also called masa harina)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 cups warm water
  • 1/4 cup olive oil
  • Note: Masarepa is a precooked corn flour that is also called harina precocida and masa harina. It's often available in the Latin American section in supermarkets or from Amazon.
  1. Adjust oven rack to the middle position and preheat oven to 400°.
  2. Stir the masarepa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Divide dough into 8 equal pieces. Form into eight rounds, about 3 inches wide and 1/2 inch thick.
  3. Line a baking sheet with parchment paper.
  4. Heat 2 tablespoons of the oil in a 12-inch nonstick pan over medium high heat until shimmering but not smoking. Add 4 of the arepas and cook until golden on one side, flip over and cook on the other side, about 2 minutes per side. Transfer to parchment lined baking sheet. Add 2 more tablespoons of oil to the pan and repeat with the remaining 4 arepas. Note: the arepas can be refrigerated at this point for up to 3 days or frozen in a ziploc bag for up to 1 month.
  5. Bake on baking sheet until arepas sound a little hollow when tapped on the bottom, about 10 minutes. If frozen, increase the baking time to 20 minutes. Split the hot arepas open using a knife and stuff with filling of your choice. Serve immediately.
Recipe by Preheat to 350˚ at