Venezuelan Arepas
These delicious traditional cornmeal patties, crispy on the outside and soft inside, are popular in both Venezuela and Colombia. They are a staple in Venezuelan cuisine and enjoyed at any time of the day.
Ingredients
- 420 g pre-cooked cornmeal
- 1.2 l warm water
- 1 tsp salt
- 1 splash of cooking oil for greasing the skillet/budare
Instructions
- In a large mixing bowl, combine the pre-cooked cornmeal and salt.
- Gradually add the warm water while mixing continuously with your hands until a soft and pliable dough forms. The dough should hold its shape without being too dry or too wet.
- Knead the dough for about 3-5 minutes until it becomes smooth and elastic.
- Divide the dough into equal-sized portions and roll each portion into a ball.
- Flatten each ball of dough into a disc shape, about 1/2 inch (1 ⅓ cm) thick and 4-5 inches (10-12 cm) in diameter. You can use your hands or a tortilla press to do this.
- Heat a non-stick skillet or budare over medium heat and lightly grease it with oil.
- Place the flattened arepas on the skillet or budare and cook for about 5-7 minutes on each side, or until golden brown and crispy.
- Once cooked, transfer the arepas to a plate and let them cool slightly before serving.
- Slice each arepa horizontally to create a pocket for filling.
- Serve warm with your favorite fillings such as cheese, ham, avocado, black beans, or shredded meat.
Notes
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