📝 About This Recipe
A staple of Venezuelan and Colombian heritage, these arepas are crispy on the outside with a soft, steaming, cloud-like interior. Crafted from pre-cooked cornmeal, they are naturally gluten-free and serve as the ultimate vessel for savory fillings or as a comforting side to any meal. This recipe yields a perfectly balanced dough that toasts to a beautiful golden hue, bringing the warmth of a traditional South American kitchen to your home.
🥗 Ingredients
The Dough Base
- 2 cups Pre-cooked white cornmeal (Masarepa) (P.A.N. or Goya brands work best; do not use cornstarch or masa harina)
- 2 1/2 cups Warm water (Should be warm to the touch, about 105°F)
- 1 1/2 teaspoons Fine sea salt
- 1 tablespoon Vegetable oil (Neutral oil for the dough texture)
For the Pan and Flavor
- 2 tablespoons Unsalted butter (Melted, for brushing during cooking)
- 2 tablespoons Neutral frying oil (Canola, avocado, or grapeseed oil)
- 1/2 cup Queso Costeño or Feta (Finely crumbled; optional to mix into the dough for extra flavor)
Suggested Fillings (Optional)
- 1 cup Shredded Mozzarella (For 'Arepas de Queso')
- 1 piece Ripe Avocado (Sliced thinly)
- 1 cup Black beans (Seasoned and warmed)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, sea salt, and one tablespoon of vegetable oil. Stir until the salt is completely dissolved.
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2
Slowly pour the pre-cooked cornmeal (Masarepa) into the water while whisking with your fingers or a fork to prevent lumps from forming.
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3
Knead the mixture vigorously with your hands for about 3-5 minutes. The dough should become smooth, moist, and free of cracks. If it feels too dry, add a tablespoon of water; if too wet, add a pinch of cornmeal.
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4
Cover the bowl with a damp kitchen towel and let the dough rest for 8-10 minutes. This allows the cornmeal to fully hydrate for a better texture.
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5
Divide the dough into 8 to 10 equal portions, roughly the size of a large lemon or a billiard ball.
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6
Roll each portion into a smooth ball between your palms, then gently flatten it into a disc about 3.5 to 4 inches wide and 1/2 inch thick.
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7
Smooth out any cracks along the edges of the discs by dipping your finger in a little water and rubbing the perimeter. This prevents the arepa from splitting while cooking.
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8
Preheat a cast-iron skillet or a 'budare' over medium heat. Lightly grease the surface with a teaspoon of neutral oil.
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9
Place the arepas in the skillet. Cook for 5-7 minutes on the first side without moving them, until a golden-brown crust forms and they release easily from the pan.
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10
Flip the arepas and cook for another 5-7 minutes. Brush the tops lightly with melted butter for extra richness.
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11
For a perfect finish, transfer the arepas to a 350°F (175°C) oven for 10 minutes. This makes them puff up slightly and ensures the center is fully cooked.
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12
Remove from the oven and tap the center of an arepa; it should sound hollow. Let them rest for 2 minutes before slicing.
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13
Using a serrated knife, slice the arepa horizontally about 3/4 of the way through to create a pocket, then fill with your favorite ingredients or serve plain as a side.
💡 Chef's Tips
Always use 'Masarepa' (pre-cooked cornmeal) rather than standard cornmeal or masa harina; the latter will not yield the correct texture. If the dough sticks to your hands, lightly oil your palms before shaping the discs. Don't rush the resting period—hydration is the secret to an arepa that is soft on the inside rather than gritty. To keep cooked arepas warm while finishing the batch, wrap them in a clean cloth towel and place them in a basket. If you have leftovers, reheat them in a toaster or a dry skillet to regain the exterior crunch.
🍽️ Serving Suggestions
Serve as a side to 'Pabellón Criollo' (shredded beef, black beans, and rice). Pair with a hot cup of Venezuelan-style chocolate or a 'Café con Leche' for a traditional breakfast. Fill with 'Reina Pepiada' (a creamy chicken and avocado salad mixture). Top with a dollop of 'Nata' (Latin American sour cream) and a sprinkle of salty white cheese. Serve alongside a bowl of hearty Sancocho stew for dipping.