📝 About This Recipe
Experience the soul of South American comfort food with these perfectly crisped arepas, modernized for the air fryer. Traditionally grilled or fried, this air-fried version yields a remarkably shatter-crisp exterior and a steaming, tender crumb inside without the excess oil. Whether stuffed with savory meats or simply enjoyed with a pat of melting butter, these corn cakes are a gluten-free marvel of texture and taste.
🥗 Ingredients
The Dough
- 2 cups Pre-cooked white corn meal (Must be Masarepa, such as P.A.N. brand; do not use cornmeal or masa harina)
- 2 1/2 cups Warm water (Approximately 105°F to ensure proper hydration)
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon Vegetable oil (Added to dough for extra suppleness)
- 1 Neutral oil spray (Avocado or grapeseed oil for the air fryer basket)
The 'Reina Pepiada' Style Filling (Optional)
- 2 cups Shredded cooked chicken breast (Rotisserie chicken works perfectly)
- 1 large Ripe avocado (Peeled and pitted)
- 1/4 cup Mayonnaise (Adjust for desired creaminess)
- 2 tablespoons Red onion (Very finely minced)
- 1 tablespoon Fresh cilantro (Chopped)
- 1 teaspoon Lime juice (Freshly squeezed)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Black pepper (Freshly cracked)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the warm water, salt, and 1 tablespoon of vegetable oil. Stir until the salt is completely dissolved.
-
2
Slowly add the pre-cooked corn meal to the water, whisking with your fingers or a spoon to prevent large lumps from forming.
-
3
Knead the mixture with your hands for about 2-3 minutes until a smooth, pliable dough forms. It should feel like soft playdough and not stick to your hands.
-
4
Cover the bowl with a damp kitchen towel and let the dough rest for 5-8 minutes. This allows the cornmeal to fully hydrate, preventing the arepas from cracking later.
-
5
Divide the dough into 8 equal portions. Roll each portion into a smooth ball about the size of a large lemon.
-
6
Gently flatten each ball between your palms to create a disc about 3.5 to 4 inches in diameter and roughly 1/2 to 3/4 inch thick. Smooth any cracks along the edges with a wet finger.
-
7
Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with oil.
-
8
Place 3 or 4 arepas in the basket, ensuring they do not touch. Lightly spray the tops of the arepas with oil.
-
9
Air fry at 400°F for 10 minutes. Flip the arepas over using tongs, spray the other side lightly, and cook for another 8-12 minutes.
-
10
The arepas are done when they are golden brown in spots and sound hollow when you tap them with your finger.
-
11
While the arepas cook, prepare the filling by mashing the avocado in a bowl and mixing it with the chicken, mayonnaise, onion, cilantro, lime, and spices.
-
12
Remove the arepas from the air fryer and let them rest for 2-3 minutes. This makes them easier to cut.
-
13
Using a serrated knife, slice the arepas horizontally about 3/4 of the way through, creating a pocket.
-
14
Stuff generously with your chosen filling and serve immediately while the exterior is still crunchy.
💡 Chef's Tips
Always use 'Harina P.A.N.' or a similar 'precocida' corn meal; standard cornmeal will result in a gritty, sandy texture. If the dough feels too dry or cracks significantly while shaping, add a tablespoon of warm water at a time until it is supple. For the best 'hollow' sound and interior texture, do not skip the resting period for the dough. Avoid overcrowding the air fryer basket; airflow is the key to getting that signature 'crisped stage' crust. If you have leftovers, reheat them in the air fryer at 350°F for 3-5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve with 'Reina Pepiada' (chicken and avocado salad) for a classic Venezuelan experience. Try the 'Pabellon' filling: shredded beef, black beans, fried plantains, and salty white cheese. Pair with a cold glass of Papelón con Limón (Venezuelan limeade with raw cane sugar). Serve alongside a bowl of spicy Cilantro Garlic Sauce (Guasacaca) for dipping. For breakfast, stuff with scrambled eggs, black beans, and crumbled Queso Fresco.