Colombian
⭐ Highly Rated
25 minmedium
ColombianBreakfast
Recipe Story
origins & traditionsArepas Santandereanas are distinctive yellow corn flatbreads from the Santander region of Colombia, known for their slightly sweet flavor and hearty texture. Unlike other arepa varieties, these are made exclusively with yellow cornmeal, giving them a golden hue and richer taste. The preparation involves mixing cornmeal with water, salt, and a touch of butter to create a pliable dough that is shaped into thick rounds and cooked on a hot griddle until crispy on the outside and fluffy within. Traditionally served hot off the griddle, they are split open and filled with fresh butter and crumbled farmer cheese, allowing the heat to melt these toppings into a savory, satisfying bite. These arepas are deeply rooted in Santander culinary heritage and represent the agricultural abundance of the region. Perfect for any time of day but especially beloved at breakfast, they pair wonderfully with hot chocolate or coffee.
Instructions
step by step0/8 done
In a large mixing bowl, combine 2 cups yellow cornmeal with 1 teaspoon salt. Gradually add 2 cups warm water while stirring continuously to prevent lumps.
Add 2 tablespoons melted butter to the mixture and knead for 3-4 minutes until you achieve a smooth, pliable dough that does not crack when formed. If too dry, add water one tablespoon at a time.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between your palms to form discs about 3/4 inch thick and 4 inches in diameter.
Heat a large griddle or cast iron skillet over medium heat. Lightly brush with butter or oil.
Place arepas on the hot surface without crowding. Cook for 8-10 minutes on the first side until a golden crust forms and you see slight browning.
Flip carefully and cook for another 8-10 minutes on the second side. The arepas should sound hollow when tapped and have a crispy exterior.
Remove from heat and immediately split each arepa horizontally using a knife, creating a pocket.
Fill each with a pat of butter and crumbled farmer cheese while still hot, allowing the filling to melt slightly. Serve immediately.
Arepas Santandereanas - Yellow Corn Flatbreads
4.7 (43)
Traditional flatbreads from Santander region made with yellow corn flour, topped with butter and farmer cheese. Crispy outside, tender inside, these golden discs are a breakfast staple across Colombia.
easy
30 min
4 servings
Ingredients
0 of 6 checked
Main Ingredients
- 2 cups corn, yellow cornmeal (pre-cooked)
- 1 teaspoons salt
- 2 tablespoons butter, melted, plus extra for cooking
Toppings
- 4 tablespoons butter, for filling
- 1 cups cheese-feta, crumbled farmer cheese or queso fresco
Cooking
- 1 tablespoons vegetable-oil, for greasing griddle (optional)
Chef Tips
expert advice•For best results, use pre-cooked yellow cornmeal (harina de maiz amarillo precocida).
•The dough should be soft but not sticky - adjust water as needed based on cornmeal absorption.
•Cook on medium heat to ensure the inside cooks through without burning the outside.
•These arepas can be kept warm in a low oven wrapped in a clean kitchen towel.
•For variation, add a pinch of sugar to the dough for a subtly sweet flavor.
•Some cooks add a tablespoon of hogao (Colombian tomato-onion sauce) inside for extra flavor.
•The key to perfect texture is ensuring the griddle is hot enough to create a crust but not so hot that it burns before the center is cooked.
