Friday, October 18, 2019

How to Make Arepas

How to Make Venezuelan Arepas

The arepa is a pre-Columbian dish from the area that is now Colombia and Venezuela. Instruments used to make flour for the arepas, and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an arepa was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and in Venezuela.

Arepas are both a vehicle for eggs, roasted meats, vegetables, and cheeses, and a meal in themselves. They can be cooked as many ways as they can be eaten. So consider this an entry-level arepa — master it and then begin experimenting with its versatility.

Learn How to Make Venezuelan Arepas and open a world of delicious food possibilities for your family.

These flat patty made of maize flour are sooo yummy and so easy to make.

Fill them with chicken salad, tuna, pulled pork, beef, cheese, ham, eggs... the possibilities are endless.

Servings: 4


2 cups of water

1 teaspoon of salt

1 1/2 cups Harina P.A.N (pre-cooked white maize meal)

1 teaspoon corn oil


Wash your hands

In a medium bowl add water and salt. Mix until the salt is dissolved.

Slowly add the harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken.

Preheat a non-stick 11-inch square griddle over medium heat. If you don't have a griddle you can use a skillet instead.

After 5 minutes add the oil to the dough and work it in with your hands for 2 minutes. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.

Form balls and flatten them gently until they’re about 1/2-inch thick discs.

Place the discs on the preheated griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.

Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna ... your creativity is the limit!

Serve hot.

Recipe Notes

1.- It is common to spread butter inside the arepa before filling. Totally optional but highly recommended.

2.- To make authentic Venezuelan arepas you must use white Harina P.A.N. Many regular groceries stores sell it (international food aisle). You can also find it at Latino markets or online here.


Post a Comment