How to make Arepas

Arepas, the food of the indigenous people of Colombia and Venezuela, are a little larger than an English muffin. Arepas are easy to make. They are prepared with precooked unleavened cornmeal.

Arepas

Recipe by Margarita Persico

Makes approximately 6 arepas

Ingredients

• Pre-cooked cornmeal  such as P.A.N. — 2 cups (if gluten intolerant, search for Gluten-free)
• Sea salt — 1/2 teaspoon
• Warm water — 2 1/2 cups
• Olive or oil of your choice — 2 tablespoons

Instruction

1. Preheat oven to 250 F. degrees (optional)
2. Warm 3 cups of water, use 2 1/2.
3. In a stainless steel bowl or large pot add 2 1/2 cups of water.
4. Add sea salt.
5. Stirring with a wooden spoon, gradually add 2 cups of precooked cornmeal.
6. Mix all ingredients well, and with wet hands (so dough won’t stick) shape into balls of equal size.
7. Flatten the cornmeal “balls” into patties.
8. On a heated skillet, add the oil.
9. Sauté the arepas on both sides for 5 minutes until light golden brown.
10. Place the arepas on a baking sheet and keep warn in a preheated oven for no more than 20 minutes until ready to eat (optional).
11. When ready to serve wrap the bottom half of the arepa in wax or parchment paper and cut open like pita bread the top half ready for the stuffing. You can eat it with butter or olive oil, or for variation, you may fill with your favorite ingredients. Below are a few variations ideas:
a. A vegetarian Arepa de Dominó — black beans and crumbled white cheese.
b. Reina Pepeada (named in 1955 after the first Venezuelan Miss World) – mixed shredded chicken, avocado and mayonnaise.
c. Colombian Arepas – cheese and butter

Check Caracas Arepas’ video below and for more information on arepas and corn, click here.

Enjoy!