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Crispy Colombian Arepas and Patacones Recipe with Authentic Sauces Made Easy

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A delicious recipe for crispy Colombian arepas and patacones served with authentic garlic cilantro and ají picante sauces. Perfect for sharing and quick to prepare, this recipe brings Colombian street food magic to your kitchen.

Ingredients

Scale
  • 2 cups precooked white cornmeal (masa harina), about 240 g (P.A.N. brand recommended)
  • 2 ½ cups warm water (600 ml)
  • 1 teaspoon salt
  • Vegetable oil for frying arepas, about ½ cup (120 ml)
  • Optional: ½ cup shredded mozzarella or queso fresco (120 g)
  • 3 medium-sized green plantains (firm and unripe)
  • Vegetable oil for frying patacones, about 2 cups (480 ml)
  • Salt to taste
  • 1 cup packed fresh cilantro (about 30 g)
  • 3–4 garlic cloves
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 1 small red chili pepper or jalapeño (deseeded for less heat)
  • 1 small tomato, finely chopped
  • ¼ cup finely chopped white onion
  • 2 tablespoons white vinegar
  • Pinch of salt and sugar

Instructions

  1. Make the Arepa Dough: In a large mixing bowl, combine the precooked cornmeal and salt. Slowly add warm water while stirring until a soft, pliable dough forms (3-5 minutes). Let rest for 5 minutes. Knead in cheese if using.
  2. Shape the Arepas: Divide dough into 6-8 portions. Roll into balls and flatten into discs about ½ inch thick and 4 inches wide.
  3. Prep the Plantains: Peel green plantains by cutting ends and making a slit along the peel. Remove skin and slice into 1-inch thick rounds.
  4. First Fry of Patacones: Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry plantain slices for 3-4 minutes until lightly golden. Drain on paper towels and cool slightly.
  5. Flatten the Plantains: Press each fried plantain slice with the bottom of a glass or spatula until about ¼ inch thick, careful not to break.
  6. Final Fry of Patacones: Fry flattened plantains again for 2-3 minutes until golden and crispy. Sprinkle with salt while hot.
  7. Cook the Arepas: In a clean skillet, heat 2 tablespoons oil over medium heat. Cook arepas 4-5 minutes per side until golden and crusty. Optionally finish in a 350°F (175°C) oven for 5 minutes.
  8. Make the Garlic Cilantro Sauce: Blend cilantro, garlic, mayonnaise, lime juice, salt, and pepper until smooth. Adjust seasoning to taste.
  9. Prepare the Ají Picante: Mix chili, tomato, onion, vinegar, salt, and sugar in a bowl. Let sit 10 minutes to meld flavors.
  10. Serve: Plate arepas and patacones with sauces on the side for dipping.

Notes

Use a thermometer to keep oil at 350°F (175°C) for perfect frying. Let dough rest to avoid cracks. Double-fry patacones for best crunch. Salt patacones immediately after frying. For dairy-free, substitute mayo with vegan alternative or Greek yogurt. Reheat leftovers in skillet to restore crispness.

Nutrition

Keywords: arepas, patacones, Colombian street food, crispy arepas, fried plantains, garlic cilantro sauce, ají picante, gluten-free, dairy-free option

Find it online: https://goldensimmer.com/crispy-colombian-arepas-and-patacones-recipe-with-authentic-sauces-made-easy/