Breads & doughs
Arepa con Todo (Loaded Arepa)
Arepa con todo is an iconic dish from Venezuela and Colombia: a disc of corn or wheat dough, depending on the region, grilled and stuffed with a variety of fillings.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Method
Prepare the dough
In a bowl, mix the precooked corn flour with the salt. Gradually add the warm water and mix until you get a smooth, workable dough. Knead for a few minutes until well combined. Let it rest for 5 minutes.
Shape the discs
Divide the dough into portions of the size you want for the arepas. Form balls with each portion and flatten them into discs about 1 cm (0.4 in) thick.
Heat the pan
Heat a large skillet over medium heat and add a little vegetable oil or butter.
Cook the arepas
Place the arepas in the skillet and cook for about 5 minutes per side, or until golden and crisp on the outside. You can cover the skillet to help cook the inside of the arepas.
Let them cool
Once cooked, remove the arepas from the skillet and let them cool slightly.
Open the arepas
To assemble the loaded arepas, cut each one in half, creating a kind of pocket.
Fill the arepas
Fill each arepa with shredded meat, refried beans, shredded cheese, avocado slices, hogao and crispy bacon, if using.
Add the sauce
Add sauce to taste, whether ají, tartar, guasacaca or another sauce of your choice.
Close and serve
Close the arepas and serve them hot.
The step photos are illustrative.
Notes
Nutrition facts
1 loaded arepa (1/4 of the recipe)
- Protein
- 39 g
- Carbohydrates
- 61 g
- Fat
- 46 g
- Saturated fat
- 13 g
- Fiber
- 11 g
Estimated with USDA FoodData Central by adding up the raw ingredients (including filling, bacon and sauce) and dividing by 4 servings. The actual value varies depending on the filling and sauce you choose.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Arepa con todo is one of the most generous ways to serve arepas in Venezuela and Colombia. Dough made from pre-cooked cornmeal — or wheat flour in a Venezuelan wheat-arepa variation — is cooked on a griddle until golden, lightly crisp outside and soft inside. Once cooked, the arepa is split like a pocket and filled to taste.
A full traditional-style filling combines shredded meat, refried beans, grated cheese, avocado and hogao, the Colombian tomato-and-onion sauce. It is also easy to adapt with whatever you have on hand, including chicken, pork, bacon or regional sauces such as Colombian ají or Venezuelan guasacaca.
