This arepa Boyacense recipe is easy to make and delicious with a cup of cofee, tea or orange juice.
What is Arepa Boyacense?
This arepa is from El Boyacá department of Colombia, located in the Andean region of the country, and it is made with yellow pre-cooked corn meal (masarepa), all purpose flour, sugar and fresh cheese. Traditionally in Colombia Arepa Boyacense is made with fresh corn, but now days the new generations are using precooked cornmeal to make arepas.
I love the combination of sweetness from the sugar with the salty cheese. This Arepa Boyacense is absolutely delicious.
Arepas are a very important part of Colombian cuisine, as tortillas are for Mexican cuisine. In some parts of Colombia, like in my hometown of Antioquia, we serve arepas with almost every meal. I could eat them morning, noon and night with an array of toppings.
There are many different variations, shapes, and sizes of arepas throughout the country, depending on the region.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Precooked Cornmeal: Also known as masarepa. I recommend using yellow precooked cornmeal to make this recipe.
All Purpose Flour: The combination of plain flour with the cornmeal gives this arepa a wonderful texture.
Water: To make the dough.
Milk: you need to use whole milk for this recipe.
Condiments: Salt and sugar
Butter: to make the dough and to cook the arepas.
Queso Fresco: I prefer using Colombian quesito if you can find it in the United States, but you can use queso fresco or farmer cheese.
How to Make Arepa Boyacense
- In a medium bowl mix the masarepa, flour, water, milk, salt, sugar and butter. Knead with your hands for about 3 minutes moistening your hands with water as you work.
- Form 12 small balls with the dough. Place each ball between 2 plastic bags or parchment paper, and with a flat pot cover, flatten to about ⅛-inch thickness.
- Place cheese into the center of half the masa circles and top the with another masa circle of dough. Using your fingers, seal the edges around the arepas, which will prevent the cheese from spilling out.
- Add the butter to a nonstick pan over medium heat. Place the arepas in the pan and cook about 3 minutes on each side, until a crust forms or until they are golden brown. Serve immediately.
More Arepas Recipes to Try
Cheese Arepas (Arepa de Queso)
Cheese Stuffed Arepas (Arepa Rellena de Queso)
Arepa Boyacense Recipe (Arepa from Boyacá)
Ingredients
- 2 cups yellow precooked cornmeal masarepa
- 5 tablespoons all purpose flour
- 1 ½ cups hot water
- ½ cup milk
- ¼ teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons soft butter plus more for cooking
- 2 cups of queso fresco Colombian quesito or farmer cheese, crumbled
Instructions
- In a medium bowl mix the masarepa, flour, water, milk, salt, sugar and butter. Knead with your hands for about 3 minutes moistening your hands with water as you work.
- Form 12 small balls with the dough. Place each ball between 2 plastic bags or parchment paper, and with a flat pot cover, flatten to about ⅛-inch thickness.
- Place cheese into the center of half the masa circles and top the with another masa circle of dough. Using your fingers, seal the edges around the arepas, which will prevent the cheese from spilling out.
- Add the butter to a nonstick pan over medium heat. Place the arepas in the pan and cook about 3 minutes on each side, until a crust forms or until they are golden brown. Serve immediately.
emilie amoroso
Why are some arepas white in color while others are yellow? The ones I remember eating in Medellin were always on the white side. Thanks!
jennifer
if they are white they are made with white corn meal and yellow is made with yellow corn meal
Patricia Randolph
Hi! Thank you for sharing this recipe. I was wondering if there would be a substitute for the flour for something without gluten? Maybe a basic Gluten flour like this one? https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
What do you think?
Thank you!
Alek Salazar
That should work if you substitute only the wheat flour with it. The corn flour has no gluten and is what provides the particular flavor of these arepas.
Mark in TX
My Colombian wife and I were recently traveling through Ventoquemada, Boyacá and stopped for some Boyacá arepas (which are sold everywhere along the highway). This recipe makes almost identical arepas to those I remember in Boyacá. I think the secret is in which cheese you use.
Tina
I made these for my son this morning and her gave me the nod to keep them on the menu in the future. Thank you thank you for such a delicious recipe.
Keith
Oh and I brushed the tops with a light coating of melted butter as soon as they were done and still hot, then srinkled with salt... a nice finishing touch
Keith
My first attempt at making my own arepas... They were delicious! I like that this recipe calls for milk, melted butter and sugar in the dough rather than just the standard water and salt. They came out delicious, but I used mozzarella cheese inside instead. You can also use the same recipe for the dough, and cook each arepa in single layer for plain arepa instead off stuffing them with cheese. Also I floured the wax paper after the first arepa stuck to it and it didn't happen again.