Colombian
Arepa boyacense
A traditional sweet-savory arepa from Boyacá, made with corn flour, a little wheat flour, panela, butter, and a warm cuajada filling. It is cooked slowly on a griddle until golden outside and soft, cheesy, and tender inside.
Watch it madeAchiote · 10:48
Ingredients
- Yellow precooked corn flour masarepa1 cup
- All-purpose wheat flour1/4 cup
- Warm whole milk3/4 cup
- Panela, finely grated2 tbsp
- Unsalted butter, softened2 tbsp
- Salt1/4 tsp
- Cuajada fresca or queso campesino, crumbled3/4 cup
- Butter or oil for the griddle1 tsp
Method
- Stir the grated panela into the warm milk until mostly dissolved.
- In a bowl, mix the masarepa, wheat flour, and salt.
- Add the sweetened warm milk and softened butter, then knead by hand for 3 to 4 minutes until the dough is smooth, soft, and pliable.
- Cover the dough and let it rest for 8 minutes so the corn flour hydrates fully.
- Divide the dough into 4 equal balls, then flatten each one into a thick disc about 1/2 inch thick.
- Place crumbled cuajada in the center of each disc, leaving a clean border around the edge.
- Fold the dough gently around the cheese, seal it well, and pat it back into a round arepa about 3/4 inch thick, repairing any cracks with damp fingers.
- Heat a tiesto, budare, or heavy griddle over medium-low heat and lightly grease it with butter or oil.
- Cook the arepas for 8 to 9 minutes per side, turning carefully, until they are golden with toasted spots and feel set but still tender.
- Serve hot, while the cuajada inside is warm and soft.
Common questions
Can I substitute the cuajada or queso campesino in arepa boyacense?
Yes. Use a mild, dry, crumbly cheese that softens but doesn’t melt completely: queso fresco, farmer cheese, ricotta salata, or a mild feta rinsed of excess salt. Avoid very wet cheeses, which can leak and make the dough soggy.
How long does the dough need to rest, and can I make it ahead?
Rest the dough about 8 minutes so the masarepa fully hydrates and the dough becomes easier to shape. You can make it 1–2 hours ahead; keep it covered so it doesn’t dry out, and reshape gently before filling.
What are the most common mistakes when making arepa boyacense?
The biggest mistakes are too much liquid, under-resting the dough, and cooking over heat that’s too high. If the dough cracks, add a few drops of water. If the outside browns before the center sets, lower the heat.
How should I store leftover arepa boyacense and reheat it?
Store cooled arepas in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat or in a 325°F oven until warm through. A quick toast at the end restores the crust.
What should I serve with arepa boyacense?
Serve it warm, ideally with hot chocolate, coffee, or aguapanela. It works as breakfast or an afternoon snack on its own, but you can also pair it with a little extra cheese or butter for a richer serving.