Arepa is a type of food made of ground maize dough or cooked flour andprominent in the cuisine of Venezuela. The arepa is one of the most common pre-Hispanic foods still popular in Venezuela.
Thank you to Oriana Romero for sharing this recipe, designed to serve 4 people
- 2 cups of water
- 1 teaspoon of salt
- 1 1/2 cups Harina P.A.N (pre-cooked white maize meal)
- 1 teaspoon corn oil
In a medium bowl add water and salt. Mix until the salt is dissolved.
Slowly add the harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken.
Preheat a non-stick 11-inch square griddle over medium heat. If you don’t have a griddle you can use a skillet instead.
After 5 minutes add the oil to the dough and work it in with your hands for 2 minutes. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of Harina P.A.N; if too hard add a little more water.
Form balls and flatten them gently until they’re about 1/2-inch thick discs.
Place the discs on the preheated griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.
Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna … your creativity is the limit!
It is common to spread butter inside the arepa before filling. Totally optional but highly recommended.
To make authentic Venezuelan arepas you must use white Harina P.A.N. Many regular groceries stores sell it (international food aisle). You can also find it at Latino markets or online here.