Arepa Boyacense
A traditional sweet corn and wheat flour arepa from the Boyacá region of Colombia, filled with creamy cuajada cheese and sweetened with panela.
🧂 Ingredients
- 2 cups Wheat flour(All-purpose wheat flour is suitable.)
- 1 cup Masarepa (pre-cooked corn flour)(This is essential for the arepa texture. Look for brands like P.A.N. or Harina Blanca.)
- 100g Panela (unrefined whole cane sugar)(Grate or finely chop the panela for easier dissolving. Adjust to taste if you prefer it sweeter or less sweet.)
- 200g Cuajada cheese(A fresh, slightly salty, and very soft Colombian cheese. If unavailable, a fresh mozzarella (low moisture), queso fresco, or ricotta can be substituted, though the flavor and texture will differ.)
- 50g Unsalted butter(Melted, plus extra for greasing the griddle.)
- Approximately 1 to 1.5 cups Warm water(Add gradually until a soft, pliable dough forms. The exact amount may vary depending on the flours used.)
- 1/2 teaspoon Salt(Optional, to enhance flavors, especially if using a less salty cheese substitute.)
👨🍳 Instructions
- 1
Prepare the panela: If your panela is in a solid block, grate it finely or chop it into very small pieces. This will help it dissolve more easily in the dough.
⏱️ 5 minutes - 2
Combine dry ingredients: In a large bowl, whisk together the wheat flour and masarepa. Add the finely chopped or grated panela and the optional salt. Mix well to ensure the panela is evenly distributed.
⏱️ 5 minutes - 3
Form the dough: Add the melted butter to the dry ingredients. Gradually pour in the warm water while mixing with your hands or a spoon. Continue adding water until a soft, cohesive, and slightly sticky dough forms. It should not be too dry or too wet. Knead gently for about 5-7 minutes until smooth.
⏱️ 10 minutes - 4
Prepare the filling: Crumble or finely chop the cuajada cheese. Set aside.
⏱️ 2 minutes - 5
Shape the arepas: Divide the dough into 8 equal portions. Take one portion and flatten it in your palm to form a disc about 4-5 inches in diameter and 1/2 inch thick. Place about 1-2 tablespoons of crumbled cuajada in the center of the disc. Carefully fold the edges of the dough up and around the cheese, pinching to seal it completely. Gently flatten the filled ball into a thick disc again, ensuring the cheese is fully enclosed.
⏱️ 10 minutes - 6
Cook the arepas: Heat a lightly greased griddle or flat pan over medium heat (around 180-190°C / 350-375°F). You can also use a comal or a cast-iron skillet. Place the stuffed arepas on the hot surface. Cook for about 10-12 minutes per side, or until they are golden brown and slightly puffed. The dough should be cooked through and have a slightly firm exterior.
⏱️ 20-25 minutes - 7
Serve: Remove the arepas from the griddle. Serve warm as a side dish or a snack. They are delicious on their own or with a side of butter.
⏱️ 1 minute
💡 Pro Tips
- ✓The sweetness comes from the panela, a traditional unrefined sugar cane product. Adjust the amount to your preference.
- ✓Cuajada is a fresh, mild cheese. If you can't find it, a mix of ricotta and a little mozzarella can approximate the texture.
- ✓Ensure the dough is not too dry, or the arepas might crack. Add water gradually.
- ✓Cook over medium heat to ensure the inside cooks through before the outside burns.
- ✓Arepa Boyacense is a beloved regional specialty, perfect for breakfast or as a snack.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an extra sweet treat, you can add a tablespoon of sugar or a touch more panela to the dough.
- Increase the amount of cuajada for a cheesier filling.
- Add a pinch of cinnamon to the dough for a warm spice note.