Venezuelan arepas are flat, round, aromatic corn flour patties made with only five ingredients, crispy on the outside and soft on the inside. This Latin American classic can be enjoyed plain or on the side, and can be filled with meats, cheeses or whatever else you like.
As you know, I love cooking and blogging. Because you can travel around the world and try different foods. And every time I find a great new recipe, I can’t help but add a little twist.
These patty-shaped arepas are my latest find and are pretty addictive. And the best part is that they pair well with almost anything you like! Carnitas When Guacamole. Oh! They are so heavenly!
What is Arepas?
Arepas are flat fried corn cakes made from a special cooked corn flour called masarepa (also known as areparina or arepa flour), salt, and water. Arepas were made by dipping and pounding in a mortar and pestle to give the dough a round shape that was flat and slightly thick. It’s nice to have ready-made flour available in America. 😉
Arepas are crispy on the outside and soft and creamy on the inside. Moreover, it is easy to make with few materials.
- Massarepa – You can find this specialty flour in the Latin section of your favorite supermarket. I often see brands such as Areparina (which I use), Goya Masarepa and Halina PAN.
- butter – In addition to adding a creamy, rich flavor to these corn patties, butter creates a light, soft texture to the arepa dough.
- Mozzarella – Optional, but a sticky, crunchy, warm, melty cheese makes these masa arepas even tastier. So why skip it?
How to make Venezuelan arepas
make the dough
- mix – In a large bowl, mix the arepa flour and salt thoroughly. Make a well in the center and add melted butter and water.
- Adjust consistency – Gradually stir using a wooden spoon until no dry lumps remain. Add more flour or water as needed to adjust consistency. It’s done when the dough no longer sticks to the sides of the bowl or your fingers. Leave it for about 5 minutes to absorb the moisture.
- shape the dough – Grab 3 tablespoons of dough and form a ball. Be careful with the edges so they don’t crack. If you’re using cheese, flatten the center of the dough ball a little better before flattening.
fry the dough
- fry – Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. In several batches he fry for 5-8 minutes until golden brown on one side, turning the arepa once. Drain with a paper towel.
- cool – Transfer the arepas to a wire rack to cool. Divide them and stuff them with the desired filling. Serve with shredded chicken, shredded pork, guacamole, butter, maple syrup or just plain.
- plain arepas – If you don’t like cheese, you can enjoy it without cheese as it’s delicious enough with just butter and salt. 😉
- grilled arepas – Complete your outdoor party with grilled arepas instead of fried foods. The added smoky flavor and beautiful charred lines are sure to take these guys to the next level.
- grilled arepas – Scared of too much oil? Luckily, this corn dough can also be baked. You can bake it in an oven preheated to 350°F and 177°C for 18-20 minutes.
tips and tricks
- To replace masa lepa with masa harina, we highly recommend adding 1½ cups gluten-free flour to 1 ½ cups masa harina to achieve the same consistency as masa harina.Add 1 teaspoon of baking powder. Feel free to add more gluten-free flour or arrowroot starch until you get the desired consistency that is moldable and non-crumbly.
- If you are grilling or baking arepas, we recommend cooking them at high heat for 3-5 minutes on both sides. Then cook on the grill for 8-10 minutes per side or in the oven for 18-20 minutes over medium-low heat to ensure the inside is cooked through.
Arepas are best eaten straight from the pan to enjoy their warm, crispy texture. However, you can make the dough ahead of time so it’s ready to fry for urgent desires.
To properly store uncooked arepa dough, wrap tightly in plastic wrap and refrigerate for 3 days or freeze for 2 months. When ready to serve, thaw and cook according to instructions.
How to eat and store
serving – I could actually make a long list for you. First of all, its crispy surface and soft, creamy crust inside is pure heaven in itself! You can choose butter or jam, eggs, or ham and cheese. Just cut it in half like an English muffin, cut it in half, and top it with your favorite toppings.
storage – Leftover arepas can be stored in an airtight container at room temperature for 3 days, in the refrigerator for 4-5 days, or in the freezer for 3 months.
reheat – Bring arepas to room temperature while preheating oven to 350°F/177°C. If frozen, thaw overnight in the refrigerator. The arepas are then brushed with water or melted butter, covered with foil, and baked for 15 minutes or until warm.
Frequently Asked Questions
Both countries use the same ingredients, but Venezuelan arepas tend to have more fat in the dough, making them heavier and more flavorful. Venezuelan arepas are usually filled, while thin, lean Colombian arepas are topped.
Masarepa is a cooked corn flour that is starchier than the more well-known masa harina used in tortillas and tamales. Being precooked, arepas cook faster than the Mexican version (gorditas).
Regular arepas have a milder corn flavor than tortillas or tamales. A great tool for soaking up all the delicious juices and flavors from your cooked meats, beans and salsas. and cheese can be added.
The flour is 100% corn, so real arepas are gluten-free. However, if you eat it at a restaurant, some people mix it with white flour, so be sure to check.
What to eat with Venezuelan arepas
Arepas make a great appetizer, side dish, or breakfast, lunch, or dinner, especially when filled with the following recipe.
- Black bean
- shredded chicken
- slow cooker carnitas
Try more appetizing bread recipes
- hot water cornbread
- indian frying pan
- Pita bread
- vegan cornbread
If you love experimenting with different cuisines, these arepas make an excellent starter for enjoying Venezuelan cuisine. I also love the arepa, which is full of cheese and topped with meat fillings. What do you use for delicious fillings? Let us know in the comments. 😉
see how to make
This blog post was originally published in April 2019 and has been updated with additional tips, new photos, and videos.
Preparation: 15 minutes
cooking: Ten minutes
total: twenty five minutes
In a large bowl, mix the arepa flour and salt well. Make a well in the center and add melted butter and water.
Gradually stir with a wooden spatula until no dry lumps remain. Add more flour or water as needed to adjust consistency. It’s ready when the dough no longer sticks to the sides of the bowl or your fingers. Leave it for about 5 minutes to absorb the moisture.
Grab 3 tablespoons of dough into a ball and gently press dough with palms to flatten, forming patties about 1/4 inch thick. If using cheese, flatten the center of the dough ball slightly before flattening. Place the flattened dough on the greased parchment and repeat the same procedure for the rest of the dough.
Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. He fryes the arepas for 5-8 minutes on each side until golden brown, turning the arepas once. Drain with a paper towel.
Transfer the arepas to a wire rack and let cool. Divide them and stuff them with the desired filling. shredded chickenpork, guacamole, butter, maple syrup, or as is.
Tips and notes:
- Covered arepas can be stored in the refrigerator for 3-4 days and in the freezer for about a month.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 100g| | calorie: 104kcal (Five%)| | carbohydrate: 1g| | protein: 3g (6%)| | thick: Teng (15%)| | saturated fat: Fourg (twenty five%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: Fourg| | Trans fat: 1g| | cholesterol: 20mg (7%)| | sodium: 335mg (15%)| | potassium: 12mg| | sugar: 1g (1%)| | Vitamin A: 192IU (Four%)| | calcium: 77mg (8%)| | iron: 1mg (6%)