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Venezuelan Arepas
Thick puffy cornmeal cakes split open and stuffed with cheese, shredded beef or eggs — Venezuela's national bread.
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10 minPrep🔥
20 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: shredded cheese, shredded chicken, black beans, avocado, scrambled egg
Instructions
- Mix masarepa, water and salt; rest 5 minutes.
- Shape into thick discs about 2cm.
- Cook in a lightly oiled pan over medium heat 4-5 minutes a side until crisp shell forms.
- Finish in 200C oven for 10 minutes to puff through.
- Split open and stuff with your fillings.
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Tara’s tips
- Venezuelan arepas are thicker than Colombian ones — designed to be stuffed.
- The combination of pan and oven gives the perfect texture.
Serving suggestions
- Stuff with reina pepiada (chicken-avocado salad) for the classic combo.
Storage & reheating
Best fresh.
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
Vs Colombian?
Colombian are thin and topped; Venezuelan are thick and stuffed.
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