Venezuelan Arepas
Jump to recipeIngredients
- 2 cups pre-cooked white corn flour (Harina P.A.N.)
- 2 1/2 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil, plus more for cooking
Instructions
- 1
In a large mixing bowl, combine the warm water and salt, stirring until the salt dissolves completely.
- 2
Gradually add the pre-cooked corn flour while stirring continuously with your hands or a wooden spoon to prevent lumps from forming.
- 3
Knead the dough for 3-4 minutes until it becomes smooth, soft, and pliable with no cracks. If the dough feels dry, add water one tablespoon at a time; if too sticky, add a little more flour.
- 4
Add the tablespoon of vegetable oil to the dough and knead for another minute to incorporate. Let the dough rest for 5 minutes.
- 5
Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten between your palms to form discs about 3 inches in diameter and 1/2 inch thick, smoothing any cracks around the edges.
- 6
Heat a large cast iron skillet or griddle over medium heat and lightly coat with vegetable oil.
- 7
Place the arepas in the skillet without overcrowding and cook for 6-7 minutes per side until a golden crust forms and they sound hollow when tapped.
- 8
For extra crispy arepas, transfer them to a 350°F oven for 10 minutes after pan-frying.
- 9
Slice each arepa horizontally through the middle, creating a pocket, and fill with your desired ingredients such as shredded beef, black beans, cheese, or avocado.