Authentic Venezuelan Arepas Recipe

Ingredients

  • 2 cups of precooked white corn meal (P.A.N. brand is often used)
  • 2 cups of warm water
  • 1 teaspoon of salt
  • 1 tablespoon of vegetable oil, plus more for cooking

Steps and instructions

  1. Start by pouring the warm water into a large bowl.
  2. Add the teaspoon of salt to the water and stir until it's fully dissolved.
  3. Gradually add the corn meal to the bowl, stirring constantly to prevent lumps from forming.
  4. Add the tablespoon of vegetable oil to the mixture. Continue to mix until the dough has the consistency of soft playdough.
  5. Cover the bowl with a clean kitchen towel and let it rest for 5 minutes.
  6. After the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into a disk about 1/2 inch thick.
  7. Heat a drizzle of vegetable oil in a large non-stick skillet over medium heat. Cook the arepas in the skillet for about 5 minutes on each side, until they're golden brown and crispy.
  8. Remove the arepas from the skillet and let them cool on a wire rack for a few minutes before serving.

Tools for making

Recipe variations

  • Adding shredded cheese to the dough for a cheesy arepa.
  • Stuffing the arepas with a filling of your choice, such as shredded chicken, beef, or beans.
  • Replacing the white corn meal with yellow corn meal for a different flavor.
  • Using different types of flour, such as whole wheat flour or chickpea flour, for a healthier alternative.
  • Adding herbs or spices to the dough, such as garlic powder, onion powder, or chili powder, for extra flavor.
  • Making mini arepas instead of large ones for bite-sized appetizers.
  • Using a combination of different flours, such as cornmeal and quinoa flour, for a unique texture.
  • Making a vegan version by omitting the cheese and using vegetable oil instead of butter.

Recipe overview

Enjoy the authentic taste of Venezuela right in your own kitchen with this simple and delicious Arepas recipe. Arepas are a traditional Venezuelan staple, made with just a few basic ingredients: corn meal, water, salt, and vegetable oil. These tasty corn cakes are crispy on the outside, soft on the inside, and perfect for any meal of the day. Whether you stuff them with cheese, shredded meat, or simply slather them with butter, they're sure to hit the spot. In this recipe, we'll guide you step-by-step on how to prepare Arepas at home. So, let's get started and bring a piece of Venezuelan culinary tradition to your table!

Common questions

  1. Can I use a different brand of corn meal? You can use other brands of corn meal, but it's recommended to use precooked white corn meal like P.A.N. for the best results.
  2. How can I make the arepas gluten-free? This recipe is already gluten-free since it uses corn meal instead of wheat flour.
  3. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before cooking the arepas.
  4. What can I serve with arepas? Arepas can be filled with a variety of ingredients such as cheese, avocado, meat, beans, or vegetables. They can be served as a main dish or as a side dish alongside soups, stews, or salads.
  5. Can I freeze the cooked arepas? Yes, you can freeze the cooked arepas. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, simply thaw them and warm them up in a skillet or in the oven.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Whisk - Used to dissolve the salt in the warm water and ensure it is evenly distributed.
  • Spatula - Helps to mix the corn meal and water together, preventing lumps.
  • Kitchen Towel - Used to cover the bowl and allow the dough to rest.
  • Non-Stick Skillet - A large skillet to cook the arepas until they're golden brown and crispy.
  • Wire Rack - Allows the cooked arepas to cool and prevent them from becoming soggy.

Origin stories

Arepas, a staple food in both Venezuela and Colombia, have been a part of the Latin American diet for thousands of years. In fact, arepas predate the arrival of Europeans on South American soil. The indigenous tribes would grind corn on large stones, known as "piedras de moler," to create the dough used to make what we now know as arepas. To this day, families in Colombia and Venezuela are split on the finer points of arepa preparation, such as the thickness or the fillings, which can range from cheese and ham to more elaborate stuffings. Despite these variations, there is a shared love for this simple yet comforting dish that unites these two nations. The phrase "Epa, arepa!" is often heard in Venezuelan homes, serving as a call to gather around the table and enjoy this beloved food together.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.