Arepas Prepared for the Whole Week

Ingredients

• 240 g yellow cornmeal
• 2 tsp sugar
• 1 tsp salt
• 250 ml warm water (Add gradually while kneading.)
• 45 g butter
• vegetable oil (A splash, for frying the arepas in the skillet.)
• cheese (For filling the arepas; use as much as desired.)

Steps

1. 1

   Place the yellow cornmeal in a large bowl. Add the sugar and salt, and mix the dry ingredients.

2. 2

   Add the warm water gradually while kneading. Continue mixing until the liquid is incorporated and the dough has an even consistency.

3. 3

   Add the butter and knead very well until the dough is completely smooth and easy to handle.

4. 4

   Divide the dough and shape the arepas to your preferred size, carefully flattening them until they are round and evenly shaped.

5. 5

   Place the arepas on plastic wrap, leaving enough space between them to separate them. Carefully fold the wrap over them so they can be stacked without sticking together.

6. 6

   Store the prepared arepas in the refrigerator and cook them as needed throughout the week.

7. 7

   To cook two arepas, heat a skillet over medium-low heat and add a splash of vegetable oil.

8. 8

   Place the arepas in the skillet and fry them over medium-low heat until golden brown on both sides.

9. 9

   Cut each arepa in half with a knife, without separating it completely if you want to keep it attached, and fill it with cheese.

10. 10

    Return the filled arepas to the skillet. Cook over low heat with the skillet covered until the cheese melts, approximately 3 to 5 minutes.

11. 11

    Serve the arepas hot and golden brown.

Notes

The recipe instructs you to store the shaped arepas in the refrigerator so they are ready throughout the week. The amount of oil and cheese is not specified; adjust to taste. For greater safety, keep the arepas refrigerated and cook them within a few days.

Nutrition per serving

• breakfast
• snack
• arepas
• Latin American cuisine
• weekly meal prep
• refrigerated
• skillet-cooked
• vegetarian