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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Check for Doneness: When both sides have a rich golden crust, tap the arepa lightly; a hollow sound indicates it’s cooked thoroughly inside.
- 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
