Arepa de Maíz Recipe
Venezuelan · Main course · 25 min total
A classic Venezuelan arepa made with pre-cooked cornmeal, crispy on the outside and soft inside, perfect for stuffing with cheese, meat, or avocado.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup pre-cooked white cornmeal (such as P.A.N.)
- 1 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (for greasing)
Instructions
- In a bowl, mix the cornmeal and salt. Add warm water and stir until a soft dough forms. Let rest for 2 minutes.
- Knead the dough lightly in the bowl until smooth. Divide into 4 equal portions and shape each into a ball.
- Flatten each ball between your palms to form a disc about 1/2 inch thick and 4 inches in diameter.
- Heat a griddle or non-stick skillet over medium heat and lightly grease with oil.
- Cook the arepas for 5-7 minutes per side, until golden brown and crispy. Transfer to a plate and let cool slightly before serving.
Tips
- For a softer arepa, add a tablespoon of melted butter or milk to the dough.
- Store leftover cooked arepas in an airtight container at room temperature for up to 2 days; reheat in a toaster or skillet.
- Serve halved and stuffed with desired fillings like shredded beef, black beans, cheese, or avocado.
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