Authentic Venezuelan Arepas
Golden, crispy cornmeal pockets stuffed with your favorite fillings, a staple in Venezuelan cuisine.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups pre-cooked white cornmeal (harina PAN)
- 2 1/2 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
- Butter or oil for cooking
Nutrition Facts
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Instructions
Mix the dough: In a large bowl, combine the cornmeal and salt. Gradually add warm water while mixing with your hands until a soft, pliable dough forms. Let it rest for 5 minutes.
Shape the arepas: Divide the dough into 8 equal portions. Roll each into a ball, then flatten to about 1/2-inch thick discs, smoothing the edges.
Cook the arepas: Heat a lightly greased skillet or griddle over medium heat. Cook arepas for 5-7 minutes per side until a golden crust forms.
Finish cooking: Transfer partially cooked arepas to a preheated 350°F (175°C) oven for 10-15 minutes to cook through. They should sound hollow when tapped.
Split and stuff: Let arepas cool slightly, then carefully slice open with a knife (leave one edge attached). Stuff with your favorite fillings.
Serve warm: Enjoy immediately while the exterior is crispy and the interior is soft and warm.
Chef's Tips
- Dough consistency: The dough should be moist but not sticky. Add water or cornmeal as needed to achieve the right texture.
- Resting time: Allowing the dough to rest helps the cornmeal fully hydrate for better texture.
- Traditional fillings: Try shredded beef (carne mechada), black beans, cheese (queso de mano), or avocado.
- Crispy exterior: For extra crispiness, brush arepas with oil before the final oven baking.
- Make ahead: Uncooked dough can be refrigerated for up to 2 days. Cooked arepas freeze well for up to a month.
- Vegan option: Use vegetable oil instead of butter and fill with plant-based ingredients.
