Best Arepas Venezolanas Recipes

HOMEMADE AREPAS

Homemade Arepas image

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Provided by Chef John

Categories Bread Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 4

Ingredients

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg

VENEZUELAN AREPAS

Venezuelan Arepas image

The way we make traditional Venezuelan arepas in our house. Every Venezuelan family has their own way of making it. You can skip the griddle/oven steps if you have a "Tostiarepa" (think panini press for arepas) but since my husband thinks it's sacrilegious, we do it this way. We'll start with the measurement recommendations on the back of that ubiquitous yellow bag of "Harina P.A.N" but please note that these are just suggestions and you need to make sure you have the right consistency above all. Buen provecho!

Provided by LexiMStL

Categories Breads

Time 30m

Yield 4-6 Arepas, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2-3 cups lukewarm water
1 tablespoon salt (or to taste)
1 tablespoon sugar (optional, we like it)
2 cups precooked white cornmeal ("Harina P.A.N" brand)

Steps:

Pre heat oven to 350 degrees Fahrenheit.
Lightly grease and heat flat griddle or frying pan on medium high.
Add water to a medium bowl.
Dissolve sugar and salt in water. You want a mild flavor, not too salty but enough to taste it.
Add the Harina P.A.N little by little as you mix with your hands.
Stop adding the corn meal just before the mix becomes solid. It should be the consistency of a thick pancake batter at this stage.
Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball. Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
Pick up the dough and slap it down back into the bowl a few times to speed up the process. Note: the dough should never become as firm as a ball of bread dough or pizza dough. There is no real kneading involved.
When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall. Note: if the dough cracks on the edges when you flatten it, it is too dry. Wet your hands and try again.
Place the arepa on the preheated griddle and continue forming the rest in the same manner.
Flip the arepas just before they are about to burn, when the bottom is golden brown. Allow them to brown on the other side.
At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
Slice open and fill with butter, cheese, meat or anything else!