Authentic Venezuelan Arepas

Ingredients

2 cups Cornmeal
2 1/2 cups Water
1 tsp Salt
1 tablespoon Vegetable Oil

Instructions

Preheat oven to 410° F.

transfer the aqua into a large dish.

Make sure it is room temperature.

toss in the seasoning.

pulse well with a mixer, fork or spatula to make sure it dissolves well.

While you continue to beat the mixture, gently toss in the corn meal—a little bit at a time.

Once all the baking flour is added, keep mixing until the corn meal, aqua and seasoning are thoroughly blended and dissolved.

Set aside the masa in its dish.

Let it rest for 5 mins so that the baking flour is thoroughly hydrated.

This type of corn baking flour does not have any gluten, so it doesn’t need to be kneaded.

The masa should be velvety, firm yet malleable.

While waiting for the 5 mins’ rest, toasty your budare (or comal, griddle, cast-iron pot or non-stick pot) over medium toasty.

Coat with a little bit of the cooking oil.

Fill a small dish with aqua to wet your hands to make the arepas.

Take about 2 Tbsp of the masa in your damp hands.

The masa should fit easily in your palm so that it is effortless to shape into a small ball.

Cross your hands, so that one is on top of the other, with the masa ball between them.

Rotate your right hand in a circle, so that you are at the same time both pressing the masa into a flat disc and keeping its round shape.

arepa making The last step in shaping your arepa is to quickly pass and lightly press the masa disc from one hand to the other until it is about ¾ of an inch thick and 4 inches wide.

velvety the edges with your fingertips (quickly dip them into the aqua dish first) so that they stay as round as possible and without cracks.

arepa making Place your arepas in batches on the preheated surface of your budare griddle or nonstick pot.

Let each side turn golden, about 4 to 5 mins per side.

Check them often so that they don’t scorch.

Once they are nicely browned on both sides, place the arepas on a baking sheet in your preheated oven for 10 mins.

They should be somewhat puffy, so that if you tap an arepa lightly on top, it will sound like you are tapping an empty box.

present arepas burning, whether you stuff with them with your choice of fillings or present solo to accompany your favorite Venezuelan guiso or stew.

Master Chef

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Authentic Venezuelan Arepas

9 Min Prep

45 Min Cook

2 Servings

Vegetarian

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Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Venezuelan Arepas

9 Min Prep

45 Min Cook

2 Servings

Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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