venezuelan arepas

Learn how to make arepas, delicious cornmeal pockets filled with favorite vegan dishes such as jackfruit carnitas, scrambled tofu, black beans, guacamole, fried plantains are an indulgent and hearty treat that can be served for breakfast, lunch or dinner.

Venezuelan Arepas

arepa flour (pre-cooked cornmeal)

salt

water

Coconut oil

Mix arepa flour and salt. Slowly add warm water and knead to form a dough ball. Rest dough for about 5 minutes.

Divide dough into 6-8 pieces, roll into a ball in the palm of hands. Flatten dough to form a disk about 1/2 inch thick.

Heat Griddle or cast iron skillet with oil over medium-high heat. Add arepas and cook for about 5 minutes on each side until golden brown.

Using a knife cut arepas down the center but leaving the back ends attached. Stuffed with black beans, plantains, guacamole, jackfruit carnitas, scrambled tofu or your favorite stuffing and serve immediately.

I did pulled pork and coleslaw filling. There are addicting!

Venezuelan recipe is awesome and easy to make

Hi! This looks amazing! I was wondering if I could use cornmeal as a substitute for the arepa flour? I know it’s not the same thing, but I was wondering if it still would work in a pinch? Thank you so much!

I don't usually comment on recipes but dang!  These were delicious!  I made the black bean and jackfruit toppings, and they were SO good.  I had never cooked with jackfruit before, so I was a little nervous, but it came out shockingly meaty and tasty.  Thanks for giving me something fun to cook during quarantine. :)

These are PHENOMENAL!!!  Just made them and all that was heard was “ummm, ummm, ummm!”

I was diagnosed with a gluten intolerance about 3 - 4 months ago. I’m not a fan of gluten free bread. 
I made these years and years ago &amp; they were ok. This recipe looks easier and a whole lot better. I look forward to making these so I can have a sandwich again. Yummy.

Can you refrigerate the dough if you do not want to make them all at once?

I tried arepas in New York at a restaurant called V-Spot, which was mostly a hispanic/vegan restaurant. They were ok, and it was my first time trying it. When I saw your recipe, I made them, and oh I Love them!! I will definitely make it again for breakfast. I had it with your Mexican style tofu scramble. I cannot wait to try it with with other recipes

So then, I tried these little suckers and they were wonderful. I had them with ackee (no saltfish) and they were so delicious. I loved the fried, crusty exterior so much, that I tried frying the insides after opening the last one. Now that I am confident about my arepas-making skills, I'll try to take photos before devouring them next time. Thanks for sharing Michelle. :)

PS: I kneaded them quite a bit before resting the dough, with a damp paper towel for cover. Mine needed almost three cups of water because I kept adding small splashes during the kneading process.

these sound delicious. i'm going to try and make them. also these sound similar to pupusa (sp?) and i mean no offense between cultures. Michelle, i wonder if you could make a vegan version of those as well?

I love arepas, thank you for the recipe and serving ideas!

https://www.youtube.com/watch?v=4ZZZdtDV-go&lc=Ugw04PIO70r44tX3wb14AaABAg

Learn how easy it is to make arepas, delicious cornmeal pockets filled with favorite vegan dishes such as jackfruit carnitas, scrambled tofu, black beans. Read More: https://healthiersteps.com/recipe/venezuelan-arepas/

arepa flour ((pre-cooked cornmeal))

Excellent presentation,I love this healthy and delicious recipe

I’ve never seen this before but looks pretty tasty, always looking for new meal inspiration

This Venezuelan Arepas look delicious but it's new to me. I always love to try something new and would definitely add this to my list. Thanks for sharing this amazing recipe!

This is my first to hear of them. They seem so versatile. I'd love to try my hand at them.

This recipe looks so delicious! This will be on my list of things to try in the future.

I'm sure my son will enjoy this recipe! It's a recipe I'm definitely going to save and try.

I absolutely love this recipe for Venezuelan arepas! The step-by-step instructions are clear and easy to follow, and the addition of various vegan fillings makes these cornmeal pockets a versatile and delicious option for any meal of the day. The tips provided are also helpful, especially for achieving the perfect texture and flavor. Can't wait to give this recipe a try!

I love that this can be enjoyed plain, on the side, or stuffed with meat, cheese, or almost anything you like!

I love trying out new recipes. These arepas look so crispy and delicious thanks so much for sharing. Will try them out this week after I stock up on ingredients

I absolutely LOVE Arepas!! I cannot wait to try this recipe. It looks very similar to the authentic ones I've seen in South America. Can't wait to bring a bit of Venezuela home.

Arepas are a patty-like food made from ground corn flour and mixed with warm water. They&#039;re most popular in Colombia and Venezuela. I like them filled with cheese and served for breakfast with huevos pericos and avocado.

Arepas

kosher salt ((15 grams))

water ((380 milliliters))

masarepa flour

unsalted butter (at room temperature)

mozzarella cheese

mozzarella

In a medium bowl, mix together the salt and warm water until the salt dissolves. Add the masarepa flour and mix with a spoon until mostly combined. Then knead the dough until it comes together in a mass. Add in the softened butter and knead again. Lastly, mix in the shredded mozzarella cheese.

Separate the dough into balls and form them into patties using your palms. It should be about 1/2-inch thick and a 3-inch diameter. Brush a cast iron skillet or non-stick skillet with a bit of butter or avocado oil and place over medium heat.

When warm, add the arepas to the pan and cook on each side for about 4 to 5 minutes, until lightly golden brown. Remove from heat and slice open. Add slice of cheese to the inside and return to the skillet until cheese has melted.

I tried making these yesterday for breakfast. The salt measurement was confusing because it says both teaspoon and tablespoon. I decided to weigh out the 15 g instead. I cut one open after 4-5 minutes and they were still soft inside. I cooked them for a few more minutes on each side. They were delicious although a little salty. Next time I will use less salt. Delicious!

Classic Venezuelan-style arepas made with precooked corn flour, water and salt: browned on a griddle for a crisp, freckled crust, then finished in the oven until the centers are steamy and soft. Split them open and stuff them, or serve them alongside a meal like bread.

Homemade Arepas

flour

vegetable oil or melted butter (optional, for a softer dough)

Vegetable oil,

Pour the warm water into a large bowl...

Pour the warm water into a large bowl and stir in the salt, plus the oil or melted butter if using, until the salt dissolves.

Rain the precooked corn flour into the water...

Rain the precooked corn flour into the water a little at a time, mixing with your hand or a wooden spoon so no lumps form.

Knead in the bowl for 1 to 2...

Knead in the bowl for 1 to 2 minutes until the dough is smooth and soft, like play dough. Cover and rest 5 minutes; it firms up as the flour hydrates. If it cracks when you press it, work in more warm water 1 tablespoon at a time. If it sticks to your hands, add flour 1 tablespoon at a time.

Heat the oven to 375°F (190°C). Divide the...

Heat the oven to 375°F (190°C). Divide the dough into 8 equal balls. Flatten each between your palms into a disc about 3½ inches wide and ¾ inch thick. Run a wet fingertip around the edge to smooth any cracks.

Heat a cast-iron skillet, griddle or budare over...

Heat a cast-iron skillet, griddle or budare over medium heat and brush it lightly with oil. Cook the arepas in batches, without crowding, 5 to 6 minutes per side, until a firm golden crust with darker spots forms.

Transfer the arepas to a baking sheet or...

Transfer the arepas to a baking sheet or directly onto the oven rack and bake 12 to 15 minutes, until they puff slightly and sound hollow when tapped.

Rest 1 to 2 minutes, then split each...

Rest 1 to 2 minutes, then split each arepa most of the way through with a serrated knife, leaving a hinge. Butter the inside and fill as you like.

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Venezuelan Arepas

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Top 4 venezuelan arepas recipes from across the web

The most viewed venezuelan arepas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venezuelan Arepas

Venezuelan Arepas

Arepas

Homemade Arepas

The most viewed venezuelan arepas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine