Venezuelan Arepas
Arepas are made with pre-cooked cornmeal and are a staple food in many South American cultures. They can be enjoyed any time of day and stuffed with your favorite fillings. We have enjoyed them filled with shredded pork and mozzarella cheese!
Ingredients
- 3 cups Pre-cooked Cornmeal We use the P.A.N. brand and purchase from Amazon.
- 3, 3/4 cups Water Luke-warm
- 2, 1/2 tsp Sea Salt
Instructions
- Preheat oven to 350* F / 176* C. Line a baking sheet with parchment paper.
- Add salt and water to a large mixing bowl. Mix together until salt is dissolved.
- Sprinkle the PAN Arepa flour into the water slowly and use your fingers to stir to prevent any lumps.
- After all the flour is poured in, it will be wet. Keep mixing for another 4-5 minutes. The flour is pre-cooked and dehydrated, so the more you mix, it will help it to absorb the water and thicken.
- Once it has fully incorporated, it should be moist, but not sloppy. Scrape the sides and smooth the surface of the dough.
- Cover the bowl with a clean kitchen towel and let it rest for 10 minutes. This will allow the arepa flour to rest and continue absorbing water.
- Divide the dough into 12 pieces. Roll each piece into balls and then, using the palm of your hands, form into disks 1/2 inch thick. Wet your fingers with water and pat edges if they start to crack.
- Add a bit of oil to a skillet and heat on medium heat. Pan fry on each side of the Arepas 3-4 minutes until they are a light golden brown.
- Place on a parchment-lined baking sheet and bake 18-20 minutes until slightly puffed and nice golden brown. Allow to cool a few minutes before serving. Serve with mozzarella cheese, your meat of choice or just enjoy plain!
Servings: 12 pieces
Calories: 160kcal