If you grew up in a Colombian household, the smell of arepas on the griddle is the smell of home. They're simple — just a handful of ingredients — but getting the texture right takes a little practice, and once you have it, you'll never go back to store-bought.
The dough
Mix pre-cooked cornmeal (harina de maíz precocida, like Harina P.A.N.) with warm water and a pinch of salt. Let it rest for five minutes so the flour fully hydrates — this is the step people skip, and it's why their arepas crack on the griddle. The dough should feel like soft play-dough: if it's cracking at the edges when you shape it, add water a tablespoon at a time.
Filling and shaping
Take a golf-ball-sized piece of dough, flatten it into a disc about half an inch thick, and press a generous handful of grated queso costeño into the center before sealing the edges back up. This keeps the cheese from leaking out while cooking, and gives you that molten center when you bite in.
Cooking
Cook on a dry griddle or non-stick pan over medium heat, about 5-6 minutes per side, until deep golden-brown spots form. If you want a softer, fully-cooked center, finish them in a 350°F oven for 8-10 minutes after griddling both sides.
Serving
Best served hot, split open with a little extra butter, or alongside eggs, hogao, or a cup of coffee. Leftover arepas reheat well in a dry pan — avoid the microwave, it makes them chewy instead of crisp.
At Mi Tierra Latina we carry Harina P.A.N. and queso costeño in all our Metro Vancouver locations — ask our staff if you're not sure which corn flour to grab.