How to Make Arepas Venezolanas

Arepa How to Make Arepas Venezolanas

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 is scrambled eggs, cheese and ham. Now, if it’s for lunch or dinner they goes perfect with chicken, beef, tuna or beans.

I think back home the arepa is the most popular food. They’re served in every home. I would dare to say that almost, if not, every day. They would be  the equivalent of buttermilk biscuits in U.S., the tortillas in Mexico or the baguettes in France.

Arepa 2 How to Make Arepas Venezolanas

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, and that makes this mommy very happy, but my picky eater 2 (A.K.A Vicky) 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.

No seriously!

If you are a cook who likes to experiment I strongly recommend you to try this recipe.  Easy and quick to prepare. As 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 lunch for the kids next day.

Arepa 3 How to Make Arepas Venezolanas

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How to Make Arepas Venezolanas
Prep time
Cook time
Total time
Serves: 4
  • 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
  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 with and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna ... your creativity is the limit.
  9. Serve hot.
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". The other corn meals will not work. You can find it at latino markets or online here.




  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.


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