Authentic Venezuelan Arepas
A traditional gluten-free cornmeal bread with a crispy exterior and soft, fluffy interior, perfect for stuffing with your favorite fillings.
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Ingredients
- 2 cups Pre-cooked white cornmeal (Harina P.A.N.)
- 2 1/2 cups Warm water
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1 tablespoon Butter(optional)
- 1 cup Shredded Gouda or Queso de Mano(optional)
- 1 cup Shredded chicken breast(optional)
- 1 whole Ripe avocado(optional)
- 2 tablespoons Mayonnaise(optional)
Instructions
- 1
In a large bowl, combine the warm water, salt, and one tablespoon of oil.
- 2
Gradually add the cornmeal to the water, mixing constantly with your fingers to prevent lumps from forming.
- 3
Knead the dough for about 3 minutes until it is smooth and no longer sticks to your hands; let it rest for 5 minutes.
- 4
Divide the dough into 8 equal portions and roll them into balls, then gently flatten them into discs about 1/2 to 3/4 inch thick.
- 5
Heat a lightly oiled cast-iron skillet or budare over medium-high heat.
- 6
Sear the arepas for about 5 minutes on each side until a golden-brown crust forms.
- 7
Transfer the arepas to a preheated oven at 350°F (175°C) for 10 minutes until they sound hollow when tapped.
- 8
Slice the arepas halfway open while warm and stuff with butter, cheese, or the classic Reina Pepiada filling.
Nutrition per Serving
320
Calories
6g
Protein
58g
Carbs
7g
Fat
4g
Fiber
0g
Sugar
580mg
Sodium
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