Arepas Venezolanas Tradicionales
Traditional dish · Venezuelan
Classic Venezuelan arepas made from pre-cooked cornmeal, water, and salt, grilled until golden brown and slightly crispy on the outside, soft and fluffy on the inside. Perfect for stuffing with various fillings.
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Ingredients
- Pre-cooked white cornmeal (masarepa)2 cups
- Warm water2.5 cups
- Salt1 teaspoon
- Vegetable oil or butter (for cooking)2 tablespoons
Steps
- 1
In a bowl, combine the warm water and salt. Stir until the salt is dissolved.
- 2
Gradually add the pre-cooked cornmeal to the water, stirring constantly until a smooth dough forms. Let it rest for 5-10 minutes to absorb the liquid.
- 3
Knead the dough for a few minutes until it's soft and pliable. If it's too dry, add a little more water; if too wet, add a bit more cornmeal.
- 4
Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball into a disc about 1/2 inch thick and 3-4 inches in diameter.
- 5
Heat a lightly oiled griddle or non-stick pan over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and slightly puffed.
- 6
Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- 7
Let them cool slightly before slicing them open horizontally to fill.
