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Venezuelan Arepas

Venezuelan · Side · Easy

Venezuelan Arepas

Total
45 min
Prep
15 min
Serves
4
Calories
250
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Golden corn cakes develop a crisp shell on the griddle and a soft center in the oven, ready to split or serve beside a stew.

Precooked cornmeal hydrates quickly for Venezuelan arepas, making a soft dough without yeast or kneading. A skillet sets the crust before the oven finishes the centers, giving you sturdy cakes that can hold a filling.

Buy masarepa labeled precooked cornmeal. Ordinary cornmeal and masa harina absorb water differently and will not produce the same dough with these measurements.

MildCrispyClassicVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat the oven to 400°F (200°C). Dissolve salt in warm water, then stir in masarepa gradually. Rest for until the dough is soft and shapeable.

  2. Divide into eight balls with damp hands. Flatten into discs about 3 1/2 inches wide and 1/2 inch thick, smoothing any cracks along the edges.

  3. Heat half the vegetable oil in a skillet over medium heat. Cook four arepas for per side until golden; repeat with remaining oil and dough. Transfer all to a baking sheet and bake for until firm outside and cooked through inside.

Forkue tips

  • If the edges crack when shaping, work in water a teaspoon at a time until the dough feels like soft clay.

Storing and reheating

Keep cooled corn cakes in a sealed container for 3 days in the fridge or 2 months in the freezer. Reheat in a skillet or at 375°F (190°C) until the shell crisps and the middle is hot.

Kitchen gear

SkilletTop picks on AmazonBaking sheetTop picks on Amazon
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Nutrition per serving, estimated

250Calories
5gProtein
48gCarbs
4gFat

Venezuelan Arepas: FAQ

Can I use masa harina?

No. It is processed differently and does not hydrate like masarepa; use precooked cornmeal intended for arepas.

When should I split them?

Let them stand briefly, then cut most of the way through while warm. Leave a small hinge to hold the filling.

How do I store and reheat Venezuelan Arepas?

Keep cooled corn cakes in a sealed container for 3 days in the fridge or 2 months in the freezer. Reheat in a skillet or at 375°F (190°C) until the shell crisps and the middle is hot.

How long does Venezuelan Arepas take?

About 45 min in total: 15 min prep and 30 min cooking.

What do I need to make Venezuelan Arepas?

The key ingredients are masarepa, plus pantry basics.

Any tips for Venezuelan Arepas?

If the edges crack when shaping, work in water a teaspoon at a time until the dough feels like soft clay.

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