Name: Arepa antioqueña
Prep time: 30 min
Cook time: 1 h 15 min
Cuisine: Colombian
Ingredients: 400 g dry white maíz trillado (hulled or cracked white maize), picked over; 3 litres water for cooking, plus plenty for soaking; 5 g fine salt; Up to 100 ml warm water for adjusting the masa, only if needed

Region Antioquia, Colombia

Category Corn flatbread / accompaniment

Preparation time 30 minutes

Cooking time About 75 minutes

Soaking time 8–12 hours

Ingredients ↓

Overview

Arepa antioqueña

Arepa antioqueña: thin white-corn flatbread from Antioquia

A simple, lightly toasted corn round, made from cooked and ground white maize. In Antioquia, arepas appear at breakfast and alongside everyday meals; this version keeps the dough plain and lets the corn flavour lead.

The name covers more than one shape and method. Regional sources describe arepas made with white maize, including dough ground from cooked grain as well as quicker flour-based preparations. This recipe follows the grain-cooking route: soak maíz trillado overnight, simmer it until tender but still intact, grind it finely, then shape and toast small rounds on a dry griddle.

The work is straightforward, but the grain needs time. The cooked maize should yield between your fingers without turning mushy. Grind it while cool enough to handle, and knead until the masa holds together without dry cracks. Serve the arepas plain, or offer butter and fresh queso separately.

Ingredients

Masa

400 g dry white maíz trillado (hulled or cracked white maize), picked over
3 litres water for cooking, plus plenty for soaking
5 g fine salt
Up to 100 ml warm water for adjusting the masa, only if needed

Method

Sort, rinse and soak the maize Pick through the maize and discard stones or damaged kernels. Rinse under cool water, cover with plenty of fresh water and soak for 8–12 hours. If the kitchen is warm, soak it in the refrigerator. Drain and discard the soaking water before cooking.
Simmer until tender but intact Put the drained maize in a large pot with 3 litres fresh water. Bring to a boil, then reduce to a steady simmer. Cook partially covered for about 60–75 minutes, stirring occasionally. Test a kernel: it should be soft through the centre but still hold its shape. Add hot water if the pot becomes too dry before the grain is tender.
Drain and cool the grain Drain the maize thoroughly. Spread it in a shallow layer on a clean tray so excess steam can escape, and let it cool until comfortable to handle. If you will not grind it promptly, transfer it to a shallow covered container and refrigerate within 2 hours; do not leave cooked grain at room temperature for longer.
Grind and knead the masa Pass the cooled maize through a food mill using a fine plate. Repeat the grinding if coarse bits remain. Put the masa in a bowl, add the salt and knead until smooth and cohesive. If it crumbles at the edges, add warm water a tablespoon at a time. If sticky, knead briefly and let it stand for 5 minutes before shaping rather than adding extra dry flour.
Shape ten thin rounds Divide the masa into 10 equal portions. Roll each into a ball, then press between your palms or between two sheets of food-safe plastic to make a round about 15 cm across and 5–7 mm thick. Smooth any cracks around the edge with damp fingers. Keep the rounds covered while you heat the griddle.
Toast on a dry griddle Heat a heavy griddle over medium heat. It is ready when a drop of water sizzles and evaporates quickly. Cook the arepas without oil in batches for about 5–7 minutes per side, turning once. Look for a dry-set surface with scattered golden-brown spots. Lower the heat if they darken before the centre is hot; cook a little longer rather than serving a cool middle.
Serve warm Move the arepas to a clean plate and serve warm. Keep them plain or offer butter and fresh queso separately. If saving cooked arepas, cool them briefly, refrigerate within 2 hours and reheat on the griddle until hot throughout.

Practical guidance

Practical

Keys to a smooth masa

Use maíz trillado intended for cooking, rather than instant precooked arepa flour. The grain is ready when a kernel is tender through the centre but still keeps its outline. Drain it well before grinding; excess water makes the masa sticky and difficult to shape. If the ground maize seems dry, add warm water a tablespoon at a time as you knead. A fine grind gives a smooth surface and helps the rounds hold together. If the first pass leaves visible coarse pieces, run the meal through the mill once more. Keep the rounds thin and even so the centre cooks through before the surface becomes too dark.

Equipment

Large pot with lid and colander Food mill or sturdy corn grinder with a fine plate Large bowl for kneading Kitchen scale and measuring jug Heavy griddle or cast-iron skillet Spatula and clean tray

Nutrition per serving

Rounded estimates for one of 10 arepas made with 400 g dry white maize and 5 g salt. The final weight depends on water absorbed and lost during cooking. Butter, queso and other accompaniments are not included.

Practical guidance

Serving These arepas are small and thin, suitable for breakfast or as an accompaniment. Serve them with eggs, beans, soup or a cup of coffee or hot chocolate. Butter and fresh queso are optional at the table; they are not mixed into this simple corn dough. Thicker or larger household shapes are also found in Antioquia, so adjust the size while keeping the rounds thin enough to cook evenly. Ingredient choices Maíz trillado is cracked or hulled white corn used for cooking. If it is unavailable, a fine-ground dried white corn suitable for arepa dough can work, but the texture and soaking/cooking steps will differ. Precooked white arepa flour is a faster alternative: follow the package hydration guidance and shape the same thin rounds, noting that this is a different preparation pathway. The base uses only corn and salt. Adding butter, oil or cheese to the dough changes the texture and nutrition; keep those as optional accompaniments if you want to stay close to this plain version. Planning and troubleshooting The overnight soak is inactive time. You can cook and grind the grain ahead, but cool it quickly and refrigerate it within 2 hours. If the masa cracks while shaping, knead in a little warm water. If it sticks to your hands, cover it and let it rest for a few minutes; avoid adding a lot of dry flour, which can make the arepas dense. If the outside browns too quickly, lower the griddle heat. If the arepa breaks when you turn it, it may be too thick, too dry or not yet set. Press it a little thinner next time, adjust the masa with water, and let the first side cook until it releases easily. Storage and reheating Refrigerate cooked maize, dough or cooked arepas in covered containers within 2 hours. Use within 3–4 days. Reheat arepas on a dry griddle over medium heat until steaming hot through the centre. Cooked grain and dough can be frozen in airtight portions; thaw in the refrigerator and use promptly. Allergens and food safety The base recipe contains maize and salt only and has no major regulated allergen. Butter and queso contain milk, and packaged corn may carry cross-contact statements. Use potable water, drain the soaking water and cook the grain until tender. Cool cooked maize promptly; do not leave it at room temperature beyond 2 hours. Refrigerate leftovers promptly and reheat thoroughly.

Final notes

Key point: Cook the maize until tender but still intact, then grind it finely for a smooth masa. Key point: Shape thin, even rounds and toast them over moderate heat until browned on both sides.

Nutrition per serving

Serving size: 1 small arepa, about 70–80 g cooked
Calories: About 140 kcal
Carbohydrate: About 28 g
Protein: About 3 g
Fat: About 2 g
Fibre: About 2 g
Sodium: About 200 mg, estimated

Arepa antioqueña

Ingredients

Masa

Method

Practical

Keys to a smooth masa

Equipment

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Chorizo antioqueño

Mazamorra paisa

Calentao paisa