Ripe Plantain Arepas (Arepas de Plátano Maduro)

Ripe Plantain Arepas, also known as arepas de plátano maduro, combine the sweetness of plantains with the heartiness of traditional corn arepas for a uniquely satisfying breakfast or snack!

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What are ripe plantain arepas?

Ripe plantain arepas are a delightful variation of the traditional arepa, a staple food in Venezuelan and Colombian cuisine.

Unlike traditional arepas made solely with precooked corn flour, these incorporate mashed ripe plantains into the dough, creating a slightly sweet, tender patty with a beautiful golden color.

While traditional corn arepas are common throughout Venezuela, regional variations exist, with plantain arepas being particularly popular in Eastern Venezuela. These sweet arepas are typically filled with fresh cheese and are much simpler to prepare than their historical counterparts, requiring only cooked plantain puree mixed with precooked corn flour before being shaped and cooked—whether roasted, fried, or baked according to preference.

Ingredient Notes

For the Plantain Arepa Dough:

• Ripe Plantains: To make ripe plantain arepas, you will need yellow, ripe cooking plantains! If you have green plantains, you will have to wait a few days until they are yellow.
• Precooked Corn Flour: Use a precooked corn flour like PAN brand.
• Milk & Butter: Milk and butter add moisture and richness to the dough.
• Salt: To taste!
• Oil: For the budare or cooking pan, to cook the plantain arepas to perfection!

For the Cheese Filling

• Fresh White Cheese: For the filling, use a fresh white cheese like Guayanés or queso de mano. These are both Venezuelan cheeses that are tangy and salty. You can sometimes find them at specialty stores, but if you can’t find them, then opt for queso fresco or mozzarella.
• Butter: For a hint of richness!

Tips for Success

• Choose the right plantains: Look for plantains with yellow skin! They can have some black spots, or even start to turn completely black. The more black spots, the riper the plantain!
• Cook the plantains thoroughly: Whether using a microwave or boiling them, ensure the plantains are soft enough to mash easily. Undercooked plantains will create lumpy dough that’s difficult to work with.
• Add corn flour gradually: When mixing the plantain puree with precooked corn flour, add the flour little by little while kneading. This prevents the dough from becoming too dry or stiff.
• Test the dough consistency: The perfect dough should be smooth, pliable, and slightly sticky but should hold its shape when formed. If it’s too sticky, add a bit more corn flour; if too dry, add a small amount of milk.
• Control the heat: Cook the arepas over medium heat to ensure they develop a golden crust without burning while allowing the inside to cook thoroughly.
• Rest before filling: Let the arepas cool slightly before cutting and filling them. This makes them easier to handle and prevents the fillings from melting too quickly.

Arepa Variations

As we’ve already mentioned, this plantain arepa recipe, without a doubt, is our favorite. In fact, they are the most frequent variation of arepas, after sweet arepitas. But given the very neutral flavor of the arepa, there are dozens of options. For example:

• The Andean arepa: combines corn flour with wheat flour, they are roasted.
• The yuca arepa: has one quarter corn flour, and three quarters yuca puree. It can be fried or roasted.
• Sweet arepitas: prepared with corn flour, wheat flour, anise, and sugar. They are always fried, and with a hole in the center.
• Carrot and bran arepas: these arepas are more recent, and are framed within the new healthy eating trend.

Serving Suggestions

There are so many different ways you can serve these arepas de plátano maduro! Here are some delicious ideas:

• Traditional Breakfast: Serve warm with a side of scrambled eggs, avocado slices, and a cup of coffee or hot chocolate.
• Lunch: Fill with shredded chicken, beef, or chorizo, black beans, and fresh salsa.
• Party Platter: Create an arepa bar with various fillings like pulled pork, refried beans, different cheeses, and condiments so guests can customize their own!

Storage Suggestions

To Store: Store cooled, unfilled arepas in an airtight container in the refrigerator for up to 3 days. Keep fillings separate until ready to serve.

To Freeze: Place cooled arepas in a single layer on a baking sheet until frozen, then transfer to a freezer bag or container. They’ll keep well for up to 2 months.

To Reheat: For refrigerated arepas, warm them in a dry skillet over medium heat for 2-3 minutes per side. For frozen arepas, thaw overnight in the refrigerator before reheating, or reheat directly from frozen in a 350°F oven for about 10 minutes.

Ripe Plantain Arepas (Arepas de Plátano Maduro)

Recipe for ripe plantain arepas or arepas de plátano maduro, made with sweet ripe plantains, precooked corn flour, milk, and butter.

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Course: Breakfast, Brunch, Lunch, Side Dish, Snack

Cuisine: Colombian, Latin American, South American, Venezuelan

Keyword: Arepas, Cheese, Comfort food, Ripe plantains

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 5 to 6 medium sized arepas

Ingredients

For the ripe plantain arepa dough:

• 2 ripe plantains 200 g.
• 1 cup precooked corn flour 145 g.
• 1 cup milk 250 ml
• 2 tablespoons melted butter
• A pinch of salt
• 2 tablespoons oil for the budare or cooking pan

For the cheese filling:

• 300 g. fresh white cheese: preferably Guayanés or queso de mano You can use mozzarella as a substitute
• Butter to taste

Instructions

For the ripe plantain arepa dough:

• Wash the ripe plantains well. Cut off a centimeter from each end, use a sharp knife to make a cut or line lengthwise in the plantain skin, but do not peel them. You should only make a light cut to make cooking easier.
  
• Place the plantains in the microwave on the “Cooking” function, for approximately six minutes. Stop cooking after three minutes, turn them with tongs so they cook evenly and continue until reaching six minutes. Remove the plantains from the microwave and let them cool down for about five minutes.
• If you do not have a microwave, you can cook them in boiling water. Likewise, cut off the tips or ends of each plantain. They can be cooked whole or cut in half, but with the peel or skin left on. Put them in a pot with plenty of water and bring to a boil, cook for about 15-20 minutes or until they are soft and fully cooked inside.
• While the cooked plantains are still warm (but not too hot), carefully remove the peel and cut them in half crosswise. Remove the veins and seeds.
  
• Next, mash them using a potato masher or a fork until you have a puree.
  
• Place the puree in a bowl and mix in the milk. Knead with your hands until you obtain a soft and sticky dough. Then slowly add the pre-cooked corn flour little by little.
  
• Continue kneading until you obtain a completely smooth dough.
  
• Separate the dough into ~5-6 portions of similar size.
  
• Form each portion into a ball, very round, and then carefully flatten each one between the palms of your hands until you have a thick round patty.
• Place a skillet (or budare pan) on the stove over medium heat. Distribute the oil all over the surface and when it is hot, place the arepas on the hot pan. Cook them for approximately 5 minutes on each side.
  
• Remove the ripe plantain arepas from the pan. Make an incision on the side of each arepa with a sharp knife, and fill it with a teaspoon of butter and slices of cheese to taste. Serve these arepas with a cup of good coffee, and enjoy.
  

Notes

You can also fill these plantain arepas with other fillings, for example: meat or pork, beans, chorizo, etc.

Step by step preparation photos for arepas de plátano maduro or ripe plantain arepas:

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