Arepa Boyacense (Corn Cakes from Boyacá Colombia)
Arepas Boyacenses are cheesy, slightly sweet, crunchy on the outside, and soft on the inside. They are the traditional arepa from the Boyacá department in the Colombian Andes. With only 7 ingredients and 30 minutes of your time, you can make a delicious, foolproof, and homemade version of this Colombian classic—perfect for breakfast or as a snack.
Ingredients
Dough
- 3/4 cup yellow pre-cooked cornmeal (harina de maíz amarillo precocida) (102 grams)
- 3 big tablespoons of all-purpose wheat flour (45 grams)
- 3 tbsp sugar (40 grams)
- 1/3 cup grated queso campesino (40 grams; replace with queso fresco or shredded mozzarella cheese)
- 3 tbsp unsalted butter at room temperature, plus extra for cooking (50 grams)
- 1/4 tsp salt
- 1/2 cup milk (120 ml)
Filling
- grated queso campesino (approx. 70-100 grams; replace with queso fresco or shredded mozzarella cheese
Instructions
Prepare the dough
- Add the cornmeal, all-purpose flour, sugar, grated cheese, butter, and salt to a mixing bowl. Mix with your hands until the butter is fully incorporated and you have a crumbly dough
- Add the milk one tablespoon at a time and knead. Depending on the moisture level of your cheese, you may only need a couple of tablespoons rather than the full amount listed.Knead for about 5 minutes until the cheese, butter, and milk are completely incorporated. You should have a smooth, soft dough that holds its shape when formed into a ball.
Shape arepas
- Divide the dough into 4 balls. Take a ball in the palm of your hand and shape it into a cup using your thumb. Add the grated cheese to the center
- Place the dough around the cheese, shaping it back into a ball. Make sure there are no openings. Flatten the arepa into a disc about 1.5–2 cm thick. Repeat these steps until you have four arepas
Cook arepas
- Add a little bit of butter to the frying pan. Cook the arepas over medium-high heat for approx. 4–5 minutes until golden brown. Flip and cook the other side for another 4–5 minutes
- Cook the edges by rolling the arepas around in the hot pan (see the pictures above for the technique)
- Serve immediately, for breakfast, with a cup of hot chocolate, or as a side dish
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