Venezuelan Arepas Made Simple

Ingredients

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

Instructions

Preheat oven to 410° F.

empty the aqua into a large dish.

Make sure it is room temperature.

introduce the table salt.

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

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

Once all the ground mix is added, keep mixing until the corn meal, aqua and table salt are thoroughly blended and dissolved.

Set aside the masa in its dish.

Let it rest for 5 moments so that the ground mix is thoroughly hydrated.

This type of corn ground mix 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 moments’ rest, bring to temperature your budare (or comal, griddle, cast-iron cooking vessel or non-stick cooking vessel) over medium bring to temperature.

Coat with a little bit of the lubricate.

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 simple 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 cooking vessel.

Let each side turn golden, about 4 to 5 moments 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 moments.

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.

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

Master Chef

Discover delicious recipes from around the world, carefully curated for food lovers who enjoy exploring new flavors and culinary traditions. From comforting homemade classics to exciting international dishes, our collection offers something for every taste and occasion. Whether you're looking for quick weekday meals, healthy options, indulgent desserts, or authentic regional specialties, you'll find easy-to-follow recipes designed to inspire confidence in the kitchen. Each recipe includes clear instructions, helpful tips, and flavorful ingredients to help you create memorable meals at home. Start your culinary journey today and experience the joy of cooking and sharing delicious food with family and friends.

Venezuelan Arepas Made Simple

7 Min Prep

32 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Venezuelan Arepas Made Simple

7 Min Prep

32 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

You May Also Like

Best Cassava pizza Recipe

Venezuelan Arepas Step By Step

Homemade Arepa Pabellón