This post is also available in Spanish
Arepa is a patty made with precooked corn flour which can be baked, grilled or fried. They are popular in Colombian and Venezuelan cuisine, and are a very versatile food that can be eaten for breakfast, lunch or dinner.
The most popular arepa in Colombia is made with corn flour (masarepa). However, we also make them with fresh sweet corn, hominy corn, plantains and cassava.
The recipe I am presenting to you today is made with yuca, masarepa, butter, milk and cheese. Served with cheese, hogao or guacamole on top, it’s hard to resist going back for seconds. The outside is crispy and golden, while the middle stays wonderfully moist. These Arepas de Yuca are delicious as a side dish or paired with hot chocolate for breakfast or an afternoon snack. So if you are even remotely fond of yuca, I thoroughly recommend this recipe!
- 1 pound of yuca, cooked
- 1/2 cup of masarepa
- 2 tablespoons of milk
- 2 tablespoons of melted butter
- 1/4 cup of grated mozzarella cheese or queso blanco
- Salt to taste
- Butter to cook the arepas