Arepas, a staple in Venezuelan and Colombian cuisine, are versatile cornmeal cakes prepared typically on a griddle and optionally finished in an oven or fried. This dish is quick, simple, and perfect not just for breakfast, but any time of the day. Generally, Venezuelan arepas are thicker, allowing them to be filled with a wide variety of ingredients.
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Pour the water into a bowl and dissolve the salt in it. Gradually add the pre-cooked cornmeal while continuously mixing to avoid lumps.
Continue kneading the mixture until you achieve a homogenous dough. Allow the dough to rest for about 5 minutes. If the dough appears too wet or dry after resting, adjust by adding more cornmeal or water respectively.
Divide the dough into medium-sized balls, yielding approximately 8 arepas. Flatten each ball with the palms of your hands to form the traditional arepa shape, ensuring they are at least 1 centimeter thick.
Spread a teaspoon of oil over the surface of a griddle using a paper towel. Heat the griddle and place the arepas on it. Cook on low heat until one side hardens, then flip to brown the other side.
Arepas are extremely adaptable and can be modified with different fillings based on personal preference.
Make sure to adjust dough consistency prior to cooking for optimal texture.
What can I fill arepas with?
Arepas can be filled with a variety of ingredients such as cheese, avocado, meats, or beans.
Can I bake arepas instead of frying them?
Yes, arepas can be finished in an oven after cooking on the griddle for a different texture.
How thick should arepas be?
Arepas should be at least 1 centimeter thick to allow for filling.
What is the best way to store leftover arepas?
Store leftover arepas in an airtight container in the refrigerator and reheat them on a griddle or in an oven.
Can I use regular cornmeal instead of pre-cooked cornmeal?
No, it's important to use pre-cooked cornmeal (harina de maíz) for authentic arepas.
