Arepa is a patty made with precooked corn flour which can be baked, grilled or fried. They are popular in Colombian and Venezuelan cuisine, and are a very versatile food that can be eaten for breakfast, lunch or dinner.
What is an Arepa Made of?
The most popular arepa in Colombia and Venezuela is made with precooked corn flour (masarepa). You can buy it online on Amazon or at a Latin market. However in Colombia, we also make them with fresh sweet corn, hominy corn, plantains and cassava.
The recipe I am presenting to you today is made with yuca, masarepa, butter, milk and cheese. Served with cheese, hogao or guacamole on top, it's hard to resist going back for seconds. The outside is crispy and golden, while the middle stays wonderfully moist.
These Arepas de Yuca are delicious as a side dish with eggs or grilled beef, or paired with hot chocolate for breakfast or an afternoon snack. So if you are even remotely fond of arepas and yuca, I thoroughly recommend this recipe!
How to Make these Arepas
The process to make this recipe is very simple. These cassava arepas are made with cooked yuca, precooked cornmeal, butter, milk and salt. You can cook the yuca a couple hours before making this recipe.
First you have to mash the cooked yuca and add the masarepa, milk, butter and salt to your taste. Let the mixture rest for about five minutes.
Make small balls with the yuca mixture and shape the dough into cakes using your hands. You can make them thick or thin depending on your taste. I prefer mine thicker.
Add the butter to a nonstick pan over medium heat. Place the yuca arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.
Serve them with your favorite toppings for snack or appetizer. They are also delicious a served as a side dish with egg, grilled meats and poultry.
How to Store Arepas
I prefer eaten them warm and fresh, but if you want to store the leftovers or make a double batch. Place the cooked yuca arepas in a zip lock bag or sealed container in the refrigerator up to 3 days or in the freezer up to 1 month.
Arepas de Yuca (Cassava Arepas)
- 1 pound of yuca cooked
- ½ cup of masarepa
- 2 tablespoons of milk
- 2 tablespoons of melted butter
- ¼ cup of grated mozzarella cheese or queso blanco
- Salt to taste
- Butter to cook the arepas
- Mash the yuca and add the masarepa, milk, butter and salt to your taste. Let mixture stand for five minutes.
- Make small balls with the yuca mixture. Shape the dough into thick cakes.
- 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 they are golden brown.