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Grains, rice & flours · Corn products

Masarepa (precooked corn meal)

Precooked white or yellow corn flour for arepas and hallacas; not interchangeable with masa harina.

Also called: precooked corn meal, harina precocida, arepa flour, harina PAN

Around the world: harina de maíz precocida, masarepa (es)

A kind of cornmeal

5 recipes with it

What it is

Masarepa is made from corn kernels that are cooked, dried and ground, without the alkaline lime treatment used for masa harina. Mixed with warm salted water it forms a smooth dough that holds a patty shape for arepas. Because it is precooked, it behaves differently from raw cornmeal, which would stay gritty.

How it’s used

  • Venezuelan and Colombian arepas
  • Empanadas with corn dough
  • Hallacas and bollos
  • Thickening soups

Characteristics

Taste
Sweet, mild corn.
When cooked
Mix about equal volumes with warm water and rest a few minutes until it firms up.
Sold as
ground
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Pantry-stable. Airtight in a cool, dry place.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free.

Nutrition per 100 g

Energy
370 kcal
Protein
7.11 g
Carbohydrate
79.45 g
Fat
1.75 g
Fibre
3.9 g
Sugars
1.61 g

USDA FoodData Central: Cornmeal, degermed, enriched, white (a close stand-in).

Related ingredients

Recipes with masarepa (precooked corn meal)

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