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Arepa boyacense: recipe illustration
Breakfast

Arepa boyacense

A large, thin, golden corn cake typical of the Boyacá department, distinguished by its melted cheese inside. Eaten hot, at breakfast or as an accompaniment to meat.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

358 kcal per serving

Protein
4.7 g
Carbohydrates
58.6 g
of which sugars
0.5 g
Fat
11.2 g
of which saturated fat
4.7 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the corn flour and salt in a bowl, then pour in the lukewarm water little by little while kneading.
  2. Form a soft, smooth dough that no longer sticks. Let it rest for 5 minutes.
  3. Divide the dough into 4 balls and flatten them into discs about 1 cm thick.
  4. Place some cheese in the center of each disc, then fold the dough over to enclose it and flatten again.
  5. Heat a lightly oiled pan over medium heat and cook the arepas for 5 to 6 minutes per side, until nicely golden.
  6. Add a knob of butter to each arepa as it comes out of the pan and let it melt.

Variations and tips

Herb version. Add a tablespoon of finely chopped cilantro to the dough for extra freshness.

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Original Ecomely recipe.