Venezuelan Arepas Recipe

Introduction

Venezuelan arepas are delicious cornmeal patties that are crispy on the outside and tender on the inside. Easy to make and versatile, they can be filled with a variety of tasty ingredients for a satisfying meal any time of day.

Ingredients

• 2 1/2 cups Water
• 1 teaspoon Salt
• 1 teaspoon Oil
• 2 cups P.A.N.® Harina Flour

Instructions

1. Step 1: In a large bowl, combine the water, salt, and oil. Stir to mix well.
2. Step 2: Slowly add the P.A.N.® Harina Flour while whisking with a spoon. Then use your hands to mix and break up any lumps. If the dough feels too watery, add a bit more flour, but keep it slightly wet so it holds together without being crumbly. Let it rest for 5 minutes.
3. Step 3: Wet your hands with water, take a handful of dough, roll it into a ball, and gently press it into a circular shape. If cracks appear on the edges, smooth them with your wet fingers to seal.
4. Step 4: Heat a little oil in a large pan over medium heat, spreading it with a napkin. Place the arepas in the pan and cook without moving for 5 to 7 minutes.
5. Step 5: Flip the arepas carefully and cook for another 10 minutes. Ensure the first side is fully cooked and golden to avoid sticking and breaking when flipping.
6. Step 6: When both sides have a golden crust and the arepas sound hollow when tapped, they are ready. Cut open about three-quarters of the way through to create a pocket for filling.
7. Step 7: Fill your arepas with your favorite fillings like shredded beef, ham and cheese, or anything you like, and enjoy.

Tips & Variations

• Use warm water when mixing the dough for a smoother consistency.
• If you don’t have P.A.N.® Harina Flour, use any pre-cooked cornmeal specifically labeled for arepas or similar.
• Try baking the arepas after pan-frying for a fluffier inside—bake at 350°F (175°C) for 10 minutes.
• Fill with black beans and avocado for a vegetarian-friendly option.

Storage

Store cooked arepas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until crispy again, or microwave briefly until heated through. Uncooked dough can be wrapped tightly and refrigerated for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is P.A.N.® Harina Flour?

P.A.N.® Harina Flour is a pre-cooked cornmeal widely used in Venezuelan and Colombian cuisine to make arepas and other dishes. It’s finely ground and ready to use, making dough preparation quick and easy.

Can I grill arepas instead of pan-frying?

Yes, you can grill arepas for a smoky flavor. Just cook them over medium heat on the grill for about 6-8 minutes per side until golden and crisp.

Venezuelan Arepas Recipe

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★★★★★

5 from 73 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 6–8 medium arepas 1x
• Diet: Gluten Free

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Description

Traditional Venezuelan Arepas are delicious cornmeal patties that are crispy on the outside and soft on the inside. Made from simple ingredients like P.A.N.® Harina Flour, water, salt, and oil, these versatile pockets can be filled with a variety of savory fillings such as shredded beef, ham, and cheese. This recipe guides you through making perfect arepas using a stovetop pan-frying method for a golden, crispy crust and tender center.

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Ingredients

Scale 1x2x3x

Arepa Dough

• 2 1/2 cups Water
• 1 teaspoon Salt
• 1 teaspoon Oil
• 2 cups P.A.N.® Harina Flour (pre-cooked cornmeal)

For Cooking

• 1 teaspoon Oil (for pan)

Suggested Fillings

• Shredded beef
• Ham and cheese

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Instructions

1. Mix Wet Ingredients: In a large bowl, combine 2 1/2 cups water, 1 teaspoon salt, and 1 teaspoon oil. Stir well to dissolve the salt and blend the ingredients together.
2. Add Harina Flour: Gradually add the 2 cups of P.A.N.® Harina Flour while whisking with a spoon to avoid lumps. Then, use your hands to mix thoroughly, breaking apart any lumps that form. The dough should be moist but not too watery. If too wet, add a little more flour. Let the dough rest for 5 minutes to hydrate fully.
3. Shape the Arepas: Wet your hands with water to prevent sticking. Take a handful of the dough and roll it into a ball. Flatten and press it gently to form a circular patty about 1/2 to 3/4 inch thick. If cracks appear on the edges, smooth them out with your wet fingers to seal the dough.
4. Heat the Pan: Place a large pan over medium heat. Add a small amount of oil and spread it evenly using a napkin or brush to coat the surface lightly.
5. Cook the Arepas – First Side: Place the shaped arepas onto the pan. Cook without moving them for 5 to 7 minutes until the bottom forms a golden crust.
6. Flip and Cook Second Side: Carefully flip each arepa and cook for an additional 10 minutes. Ensure the bottom side is fully cooked before flipping to prevent sticking or breaking the arepa apart.
7. Check for Doneness: When both sides have a rich golden crust, tap the arepa lightly; a hollow sound indicates it’s cooked thoroughly inside.
8. Slice and Fill: Use a knife to cut the arepa open about three-quarters of the way through, creating a pocket. Fill with your favorite fillings such as shredded beef, ham, or cheese, and enjoy warm.

Notes

• Wet your hands while shaping the dough to prevent sticking.
• If the dough feels too dry or crumbly, add a little more water gradually.
• Cooking time may vary slightly depending on the thickness of the arepas and stovetop heat; adjust accordingly.
• Use a non-stick or well-seasoned pan for best results to avoid sticking.
• Arepas can be made in advance and reheated on a skillet before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Frying
• Cuisine: Venezuelan

Keywords: Venezuelan arepas, cornmeal bread, gluten free bread, arepas recipe, Venezuelan cuisine, stuffed arepas, skillet arepas