Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Venezuelan
Ingredients: 2 cups pre-cooked cornmeal (masa arepa); 2 1/2 cups warm water; 1 teaspoon salt; 1 tablespoon vegetable oil; Butter, cheese, meat, or eggs for filling

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Arepas are a traditional corn meal patty from Venezuela that are split in half and stuffed with cheese, meat, butter or eggs.
By Carolyng Gomes

Eat my heart out!
Falling in love is an incredible feeling. There is a sense of euphoria and a weakness in the knees, with simultaneous leaps of courage and vulnerability, and through all of this it is still said that the way to a loves heart is through their stomach. I don’t mean chocolates, fluffy cakes or fancy lattes… I am talking about arepas.

Arepas are a traditional corn meal patty from Venezuela that are split in half and stuffed with cheese, meat, butter or eggs, though you can fill them with any combination of the above to your heart’s desire. The possibilities are endless for these delightful, little (or plate sized, depending on how hungry you are) corn meal beauty’s.

Most often found coupled with savory flavorings over the sweet, arepas can be cooked in a few different ways. Bollos are arepas that are boiled in water. They are tender, fluffy and can be mixed with cheese or cooked seasoned meat for a fast, flavorful, easy meal. Arepas can also be baked in the oven, offering another healthy option. For a more sinful treat, they can be fried to toasty perfection. Any way you have it, an arepa can be the perfect base, or addition, to any meal.

Need an idea for breakfast? Make a batch of arepas and stuff with scrambled eggs and cheese, with a nice cafecito on the side. Has lunch become monotonous? Pack a few slices of chicken breast, mozzarella and tomato in your arepa and throw it on a press or on a grill for a fresh take on a Panini. Pressed for a quick dinner? Hot, toasty arepas with carne mechada, shredded flank steak, will satisfy everyone that comes to dine at your table. And don’t forget the platano frito! Sweet, fried plantains are a perfect accompaniment to arepas for breakfast, lunch, dinner or anything in between. So gather your ingredients, pull out a pan and get ready to experience the wonders of an Arepa, and don’t forget to share!

¡Buen provecho!

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Total Time: 25 minutes
Yield: 8 arepas 1x

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Description

Arepas are traditional Venezuelan cornmeal patties that are crispy on the outside and soft on the inside, perfect for stuffing with cheese, meat, or eggs.

Ingredients

Units Scale

2 cups pre-cooked cornmeal (masa arepa)
2 1/2 cups warm water
1 teaspoon salt
1 tablespoon vegetable oil
Butter, cheese, meat, or eggs for filling

Instructions

In a large bowl, combine 2 cups of pre-cooked cornmeal and 1 teaspoon of salt.
Gradually add 2 1/2 cups of warm water, mixing with your hands until a dough forms. The dough should be moist but not sticky.
Let the dough rest for about 5 minutes to allow the cornmeal to absorb the water.
Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball into a patty about 1/2 inch thick.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Place the arepas in the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and have a crispy crust.
Remove the arepas from the skillet and let them cool slightly. Slice each arepa in half horizontally, creating a pocket.
Fill the arepas with your choice of butter, cheese, meat, or eggs.
Serve warm and enjoy!

Notes

Arepas can be filled with a variety of ingredients such as scrambled eggs and cheese for breakfast, or chicken breast, mozzarella, and tomato for lunch. For a quick dinner, try filling them with carne mechada, shredded flank steak. Serve with sweet, fried plantains for a complete meal. Arepas can also be baked or boiled for different textures.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Venezuelan