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Ripe plantain arepa on a plate with sliced cheese stuffed in the middle and more plantains and arepas in the background.
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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.
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
Cook Time 10 minutes
Total Time 25 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.
    Ripe plantains on a cutting board
  • 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.
    Cooked ripe plantains with the seeds scooped out
  • Next, mash them using a potato masher or a fork until you have a puree.
    Preparing ripe plantain arepa dough for arepas de platano maduro
  • 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.
    Preparing ripe plantain arepa dough for arepas de platano maduro
  • Continue kneading until you obtain a completely smooth dough.
    Preparing ripe plantain arepa dough for arepas de platano maduro
  • Separate the dough into ~5-6 portions of similar size.
    5 balls of ripe plantain arepa dough
  • 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.
    Three ripe plantain arepas cooking on a cast iron skillet
  • 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.
    Close up of a ripe plantain arepa on a plate with sliced cheese stuffed in the middle

Notes

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