Venezuelan Arepas

Making arepas Colombian style, thinner and topped with meat for a satisfying treat.

Flat, round, savory bread made with only 5 ingredients. Crispy on the outside and tender on the inside, this Latin American staple can be enjoyed plain, on the side, or stuffed with your favorite filling!

Makes 8-10 arepas

Course Appetizers, Sides

Cuisine Latin American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 313kcal

Author Imma

Ingredients

2 cups (360g) masarepa (or areparina)
1 teaspoon (6g) salt
2 tablespoons (28g) unsalted butter, melted
2 cups (480ml) warm water
½ cup (66g) mozzarella cheese (optional)
2 tablespoons (30g) cooking oil

Instructions

In a large bowl, combine the masarepa corn flour and salt until thoroughly combined. Make a well in the center and add the melted butter and water.
Gradually stir using a wooden spoon until no dry lumps remain. Adjust the consistency by adding more flour or water as needed; the dough is ready when it doesn't stick to the sides of the bowl or your fingers. Let it rest for about 5 minutes to hydrate.
Wet your hands, grab about 3 tablespoons of the dough, form a ball, and gently press it between your palms to flatten, forming about a ¼-inch thick patty. Pay attention to the edges, and smooth out any cracks. If using cheese, make a little well in the center of the dough ball before flattening. Place flattened disks on greased parchment paper and repeat with the remaining dough.
Heat a little oil in a large cast-iron or non-stick skillet over medium-high heat. Brown the arepas in batches, flipping once, until golden brown, for 5-8 minutes on each side. Finish them in a 350℉ (180℃) oven if you're concerned the outside will burn before the center cooks.
Transfer the arepas to a wire rack and let them cool. Split them and stuff them with the desired filling: shredded chicken, pork, chicken salad, or enjoy them as they are.

Notes

The dough should feel soft, similar to Play-Doh, and don't forget to let it rest for about 5 minutes so the flour hydrates well.
Wet your hands before forming the arepas so the dough doesn't stick to your hands.
Finishing them in the oven will give you fluffier arepas.
Authentic arepas are gluten-free because the flour is 100% corn. However, if you're enjoying them in a restaurant, ask to make sure because some people add white flour to the mix.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition