How To Make Arepas
Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic.
The golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally paired with a cup of strong coffee and hot dipping chocolate.
RECIPE INGREDIENTS
2 1/2 cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white cornmeal (such as P.A.N.®)
1/4 cup vegetable oil, or as needed
DIRECTIONS ON HOW TO MAKE AREPAS
Combine water and salt together in a medium bowl. Stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
Form dough into eight 2-inch diameter balls then pat each ball to flatten into a 3/8-inch-thick arepa patty.
Over a medium heat, heat oil in a large skillet. Fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool.
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How To Make Arepas
Ingredients
- 2 1/2 cups lukewarm water
- 1 teaspoon salt
- 2 cups pre-cooked white cornmeal such as P.A.N.®
- 1/4 cup vegetable oil or as needed
Instructions
- Combine water and salt together in a medium bowl. Stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
- Form dough into eight 2-inch diameter balls then pat each ball to flatten into a 3/8-inch-thick arepa patty.
- Over a medium heat, heat oil in a large skillet. Fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool.