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Venezuelan Arepas
Soft cornmeal cakes split and stuffed with cheese, beans or shredded meat — Venezuela's daily bread.
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10 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 2 cups precooked white cornmeal (masarepa)
- 2.5 cups warm water
- 1 tsp salt
- Oil for cooking
- Fillings: grated cheese, refried beans, shredded chicken, avocado
Instructions
- Mix the cornmeal with water and salt; rest 5 minutes until it firms up.
- Shape into 8 balls and flatten into 1cm-thick discs.
- Cook in a lightly oiled pan over medium heat 5-6 minutes a side until golden with a crisp shell.
- Split horizontally and stuff with your fillings.
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Tara’s tips
- Use precooked masarepa (Harina P.A.N.) — regular cornflour does not work.
- The dough should be soft, not stiff.
Serving suggestions
- Stuff with whatever you love — these are endlessly versatile.
Storage & reheating
Best fresh; reheat in a pan.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What's the difference from Colombian arepas?
Colombian arepas are thinner and often topped, not stuffed.
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