📝 About This Recipe
The arepa is more than just a flatbread; it is a versatile, gluten-free canvas that defines the culinary heart of Venezuela and Colombia. Crafted from precooked cornmeal, these discs feature a delightfully crisp, golden exterior that yields to a soft, steaming, and pillowy center. Whether stuffed with savory fillings or enjoyed plain with a smear of butter, they offer a comforting, nutty corn flavor that is truly addictive.
🥗 Ingredients
The Dough
- 2 cups Pre-cooked cornmeal (Specifically 'Masarepa' such as P.A.N. brand; white or yellow)
- 2 1/2 cups Warm water (Blood temperature, approximately 105°F)
- 1 teaspoon Kosher salt (Adjust to taste)
- 1 tablespoon Vegetable oil (Plus extra for the skillet)
- 1 tablespoon Unsalted butter (Melted, for added richness in the dough)
Classic Filling (Reina Pepiada Style)
- 2 cups Chicken breast (Poached and shredded)
- 1 large Ripe avocado (Mashed)
- 3 tablespoons Mayonnaise (Full fat for best flavor)
- 1/4 cup Red onion (Finely minced)
- 2 tablespoons Fresh cilantro (Chopped)
- 1 tablespoon Lime juice (Freshly squeezed)
- 1 clove Garlic (Grated or pressed)
- 1/2 teaspoon Black pepper (Freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, salt, and melted butter. Stir until the salt is completely dissolved.
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2
Slowly add the cornmeal to the water, whisking with your fingers or a fork to prevent large lumps from forming.
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3
Once the meal is incorporated, knead the dough with your hands for about 2-3 minutes. The goal is a smooth, moist dough that doesn't stick to your hands or the bowl.
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4
Cover the bowl with a damp kitchen towel and let the dough rest for 5-10 minutes. This allows the cornmeal to fully hydrate, preventing cracks later.
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5
Divide the dough into 6 to 8 equal portions, depending on your preferred size. Roll each portion into a smooth, crack-free ball about the size of a large lemon.
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6
Gently flatten each ball between your palms to create a disc about 3.5 to 4 inches in diameter and about 1/2 to 3/4 inch thick. If the edges crack, moisten your fingers with a little water and smooth them out.
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7
Preheat a large cast-iron skillet or griddle (budare) over medium heat and lightly coat with vegetable oil.
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8
Place the arepas on the skillet. Cook for 5-7 minutes per side. You are looking for a deep golden-brown crust with small charred 'beauty marks'.
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9
While the arepas sear, preheat your oven to 350°F (175°C).
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10
Transfer the seared arepas to a wire rack set over a baking sheet. Bake for 10-12 minutes. When tapped on the bottom, they should sound hollow—this indicates they are cooked through.
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11
While the arepas finish in the oven, mix the shredded chicken, mashed avocado, mayo, onion, cilantro, lime juice, and garlic in a medium bowl to create the filling.
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12
Remove arepas from the oven and let them cool for 2-3 minutes. Using a serrated knife, slice them horizontally about 3/4 of the way through, creating a pocket.
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13
Stuff generously with the chicken-avocado mixture or your filling of choice and serve immediately while the bread is still warm.
💡 Chef's Tips
Always use 'Masarepa' (precooked cornmeal); regular cornmeal or masa harina for tortillas will not yield the correct texture. If the dough feels too dry and cracks significantly when flattening, add a tablespoon of water at a time until it is supple. Don't skip the resting period; it is the secret to a dough that is easy to handle and doesn't fall apart. For an extra-crispy exterior, you can brush the arepas with a tiny bit of oil before they go into the oven. To keep cooked arepas warm while finishing the batch, wrap them in a clean, thick kitchen towel.
🍽️ Serving Suggestions
Serve with a side of fried sweet plantains (tajadas) for a perfect sweet and salty balance. Pair with a cold glass of Papelón con Limón (Venezuelan limeade with raw cane sugar). Top with a generous spoonful of 'Guasacaca', a zesty Venezuelan herb and avocado sauce. For breakfast, serve alongside scrambled eggs with tomatoes and onions (perico). Enjoy with a side of black beans topped with salty crumbled white cheese (queso duro).