Homemade Venezuelan Arepas

Ingredients

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

Instructions

Preheat oven to 410° F.

empty the moisture into a large container.

Make sure it is room temperature.

mix in the seasoning.

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

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

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

Set aside the masa in its container.

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 creamy, firm yet malleable.

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

Coat with a little bit of the oil.

Fill a small container with moisture 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 speedy 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.

creamy the edges with your fingertips (quickly dip them into the moisture container 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 char.

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.

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

Master Chef

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Homemade Venezuelan Arepas

6 Min Prep

18 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Venezuelan Arepas

6 Min Prep

18 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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