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    Home / Breakfast / Arepas Colombianas

    Arepas Colombianas

    Golden corn cakes with a crisp shell and a soft, steamy center — the everyday bread of Colombia, ready in twenty minutes.

    ⏱ 15 minPrep time
    🔥 15 minCook time
    🍽 4Servings
    🏷 BreakfastCategory
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    Arepas Colombianas

    Arepas have been part of Colombian life for centuries, simple corn cakes that turn up at breakfast, lunch, and dinner. Made from precooked corn flour, they are the easiest gateway into Colombian cooking — no yeast, no waiting, just mix, shape, and griddle.

    The canvas of the Colombian table

    A proper arepa has a lightly crisp, golden crust and a tender, moist interior that steams as it cooks. Plain or stuffed with cheese, buttered for breakfast or piled with hogao for dinner, it is neutral enough to play any role and comforting enough to steal the show.

    Colombian recipes →

    Step by stepInstructions

    1. In a bowl, stir the masarepa and salt, then pour in the warm water and mix until a soft dough forms; knead for 2 minutes, adding a splash of water if it cracks.
    2. Divide the dough into 6 balls and flatten each into a 1/2-inch-thick disk, patting with your palms.
    3. Heat a griddle or cast-iron skillet over medium heat and brush it with the oil.
    4. Cook the arepas for 5 to 6 minutes per side, until golden brown with a crisp crust and cooked through.
    5. Serve warm with butter, cheese, or alongside eggs and hogao.

    💡 Chef tips & storage

    If the dough cracks at the edges when you flatten it, it is too dry — knead in warm water a tablespoon at a time. Cooked arepas keep 2 days in the fridge and reheat beautifully on a dry skillet.

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    Recipe details

    Prep15 min
    Cook15 min
    Servings4
    CategoryBreakfast
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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