Classic Venezuelan Arepas
By @chef1
Authentic Venezuelan arepas, perfect for any meal. These corn cakes are simple to make and endlessly versatile with your favorite fillings.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 cups Pre-cooked corn flour (Harina P.A.N.)
- ●2 1/2 cups Warm water
- ●1 teaspoon Salt
- ●2 tablespoons Oil, for cooking
Instructions
- 1In a large bowl, combine the corn flour and salt.
- 2Gradually add the warm water, mixing with your hands until a soft, moist dough forms. The dough should be slightly sticky but not wet.
- 3Let the dough rest for 5 minutes. This allows the corn flour to fully absorb the water.
- 4Divide the dough into 6 equal portions. Roll each portion into a ball.
- 5Flatten each ball into a disc about 1/2 inch thick. Aim for a smooth, even surface.
- 6Heat a lightly oiled griddle or pan over medium heat.
- 7Cook the arepas for 5-7 minutes per side, until golden brown and cooked through. The arepas should be firm to the touch.
- 8For extra assurance they are cooked through, bake them in a 350°F (175°C) oven for 10-15 minutes after grilling. This will also make them puff up slightly.
- 9Let the arepas cool slightly, then slice them open and fill with your favorite ingredients. Enjoy immediately!
Recipe details
- Cuisine
- Venezuelan
- Category
- Bread
- Preparation
- 210 minutes
- Cooking
- 55 minutes
Estimated total: 275 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare dough ingredients: 15 min planning allowance (dough_prep)
- Setup cooking area: 5 min planning allowance (setup)
- Combine flour and salt: 3 min planning allowance (mix)
- Add water and mix dough: 3 min planning allowance (mix)
- Divide and roll dough: 15 min planning allowance (shape)
- Flatten into discs: 15 min planning allowance (shape)
- Preheat griddle: 3 min planning allowance (pan_preheat)
- Preheat oven: 15 min planning allowance (oven_preheat)
- Transfer arepas to oven: 2 min planning allowance (transfer)
- Cool arepas slightly: 5 min planning allowance (brief_cool)
- Slice and fill arepas: 2 min planning allowance (garnish)
- 6 portions
- 6 discs
- Batch 1 of 2
- Batch 1 of 2
- Batch 2 of 2
- Batch 2 of 2
- Pre-cooked corn flour (Harina P.A.N.): USDA FoodData Central Branded P.A.N. label, published 2021-10-28; formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2079822/nutrients)
- Pre-cooked corn flour (Harina P.A.N.): USDA tbsp portion weight
- P.A.N. precooked white corn-meal label reference, 30 g per 3 tbsp; not nixtamalized masa.
- Warm water: USDA cup portion weight
- Using 'Water, bottled, generic' for warm water.
- Salt: USDA tsp portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- Oil, for cooking: USDA tablespoon portion weight
- Using 'Oil, vegetable, soybean, refined' as a generic vegetable oil for cooking.
- Pre-cooked corn flour (Harina P.A.N.): 320 g · Food reference
- Warm water: 592.5 g · USDA reference 174158
- Salt: 6 g · USDA reference 173468
- Oil, for cooking: 27.2 g · USDA reference 172370
arepas · corn flour · griddle
Estimated nutrition per serving
236 calories · 3.6 g protein · 42.7 g carbohydrate · 5.4 g fat · 3.6 g fiber · 390 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
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Journey to Venezuela with arepas! Learn to make these delicious corn cakes and fill them with your favorite ingredients. A taste of home, made easy.
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