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Arepa Boyacense (Arepa from Boyacá) |mycolombianrecipes.com

Arepa Boyacense (Arepa from Boyacá)

Erica Dinho
5 from 37 votes
Course Main dish
Cuisine Colombian
Servings 4 servings


  • 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


  • 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.
Keyword Arepa, Arepa Colombiana, Arepa Santandereana, colombian arepa, Colombian Food, Colombian recipes
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