How to Make Venezuelan Arepas

Learning How to Make Venezuelan Arepas will open endless options to offer your family a delicious meal.

How to Make Arepas with Text 1 How to Make Venezuelan Arepas

 Arepas are the ultimate comfort food for me!

The arepa is a flat, dish-shapped, unleavened patty made of maize flour which can be grilled, fried or even boil. Depending on what kind of meal {breakfast, lunch or dinner} can be filled in many ways. If serving for breakfast my favorite filling is scrambled eggs, cheese and ham. Now, if it’s for lunch or dinner they goes perfect with chicken, beef, pork, tuna or beans.

How to Make Arepas 2 How to Make Venezuelan Arepas

Back home the arepa is the most popular food. They’re served in every home. I would dare to say that almost every day. They would be  the equivalent of  biscuits in U.S., the tortillas in Mexico or the baguettes in France.

This one was a delicious breakfast. I filled them with “perico”(scramble eggs with tomatoes and onion) and cheese.

My picky eater 1 (a.k.a .Matthew) LOVES them. That makes this mommy very happy because I fell that somehow I transmitting him some of my tradition and culture. My picky eater 2 (a.k.a Vicky) is another story. She is not sot thrilled about it. I guess I’ll keep trying. It is not possible that daughter of mine does not eat Arepa LOL.

How to Make Arepas 1 How to Make Venezuelan Arepas

If you like to experiment in the kitchen I strongly recommend you to try this recipe.  Easy and quick to prepare. Because they can be filled with almost anything, it’s a perfect option to use leftovers. For example: if you have some chicken from dinner, just shredded it, fill the arepa, add some cheese, wrapped in foil… Bam! The perfect school lunch for the kids next day.

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How to Make Venezuelan Arepas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients:
  • 2 cups of water
  • 1 teaspoon of salt
  • 1 1/2 Harina P.A.N (pre-cooked white maize meal)
  • 1 teaspoon of corn oil
Directions:
  1. Wash your hands
  2. In a medium bowl add water and salt. Mix until the salt is dissolved.
  3. Slowly add the harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to let the mixture thicken.
  4. Preheat a non-stick 11 inch square griddle over medium heat. If you don't have a griddle you can use a skillet instead.
  5. After 5 minutes add the oil and work it in with your hands for 2 minutes. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.
  6. Form balls and flatten them gently until they’re about 1/2-inch thick discs.
  7. Place the discs over the preheat griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.
  8. Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna ... your creativity is the limit!
  9. Serve hot.
Notes
1.- It is common to spread butter inside the arepa before filling. Totally optional but highly recommended.
2.- To make authentic Venezuelan arepas you must use white "Harina P.A.N". Many regular groceries stores sell them (international food aisle). You can also find it at latino markets or online here.

 

 

Comments

  1. that’s funny but I just had a really big one today for lunch too hehehe

  2. Mayito Castillo says:

    Hice unas arepas en estos dias, y fueron un desastre total. Por eso me gusta leer lo que se publica en los blogs, porque siempre nos dan consejos y recetas que son de mucha ayuda. Gracias Ory ahora con esta receta si me quedaran buenas las arepas.

  3. Me too! Las arepas son mi confort food. Son mi plato preferido y las como con todo.
    que chevere este post. Saludos!

  4. I lost my recipe for carne mechada de Venezuela. Do you happen to have a recipe for it??

    • Hi Bobbi! I do have my personal recipe but I have not published yet. It’s in my to-do list! Stay tuned… I will publish it soon. Thanks for stopping by.

  5. Wow! I hope you do not have to pay the Amazon price for Harina pan! We are fortunate because a little Mexican grocer (I know!) carries it and we stop in and buy a few bags at a time.

    I miss the cheese you buy from people on the sides of the road – they keep it in buckets. I think it’s queso de mano. Is it easily made? Do you know how? I would sure make some if I could!

Trackbacks

  1. […] Venezuela’s ArepasI know well how rich and varied Venezuelan cuisine is. It’s very close to my beloved Dominican […]

  2. […] (frijoles) negros, arroz blanco y plátanos fritos. Generalmente este plato se acompaña con arepitas y queso blanco. Algunas personas también le agregan un huevo frito sobre el arroz, pero yo nunca […]

  3. […] shredded beef, black beans, white rice and fried plantains. Usually, this dish is accompanied with arepitas and white cheese. This dish is a hearty combo. Some people even add a fried egg over the rice, but […]

  4. […] Para la receta, puedes visitar el blog de Oriana […]

  5. […] It also is one of my favorite ways to pass on our roots to my children. At home we eat pancakes and arepas, burgers and cachapas, we eat apple pie and flan. That’s our way to teach our children to […]

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