Plantain Arepas

Prepare these easy and delicious Plantain Arepas. Crispy on the outside, soft on the inside, with a touch little sweetness. Serve with shredded cheese

Course Breakfast, Brunch

Cuisine Venezuelan

Keyword arepas, arepas recipe, gluten free arepas, gluten free breakfast, latin breakfast, plantain arepas, plantain recipe, plantain recipes

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 30

Servings arepas

Calories 86kcal

Author Tiffany bendayan

Ingredients

For Plantain Arepas

2 Ripe Plantains
1/2 cup Pre-cooked cornmeal (masarepa, like PAN)
4 tablespoons Butter
1 teaspoon Salt or more to taste
1/2 teaspoon Sugar

For Topping

1 cup Shredded Cheese optional

US Customary - Metric

Instructions

Cut the ends, then slice the plantains into 2–3 pieces (leave the skin on)
Mash using a potato ricer or fork until smooth
Add the masa harina, salt, sugar, and butter. Mix well with a spoon. The dough should be soft but not sticky
Leave the dough to rest for 5-10 minutes
Place dough over a sheet of parchment paper and flatten with your hands until the dough is 1/4" thick
Cut out arepas using a 3" diameter cookie cutter
Heat a griddle or skillet on medium-low. Spray the surface with nonstick spray
Cook for 4–5 minutes per side until golden brown and crispy on the outside. Keep heat on medium-low so the outside crisps without burning before the inside warms through
Serve with shredded cheese and enjoy

Notes

• Use ripe plantains (yellow with black spots) for best flavor and texture
• If dough feels too wet, add 1–2 tablespoons more cornmeal
• If too dry, add 1–2 tablespoons warm water
• Thinner arepas will be crispier
• Store leftovers in fridge and reheat in skillet or toaster oven

Nutrition