Venezuelan arepas are a beloved staple in the country’s cuisine, cherished for their versatility and comforting qualities. These round, thick cornmeal patties boast a crispy exterior while remaining soft and moist inside, offering a delightful textural contrast. The preparation begins by dissolving salt in warm water to enhance its flavor. Pre-cooked white cornmeal is then gradually incorporated, ensuring a lump-free dough, which is vital for achieving the perfect consistency.

The dough is kneaded until smooth and given a brief rest to allow the cornmeal to hydrate fully. A touch of vegetable oil is added for extra pliability and smoothness. The dough is divided into equal portions, shaped into balls, and flattened into patties about ½ inch thick—this ensures even cooking.

Cooking arepas requires a two-step process: first, they are seared in a lightly oiled skillet or griddle over medium heat until a golden crust forms, approximately 5-7 minutes per side. This initial cooking step imparts a delightful crunch. They are then transferred to a preheated oven, completing the cooking process for about 10-15 minutes at 350°F (175°C). This step ensures the insides are thoroughly cooked and achieve the desired light and fluffy texture.

Once cooked, arepas are allowed to cool slightly before being sliced open. They can then be filled with a variety of ingredients, from creamy cheeses and succulent meats to fresh vegetables and savory beans, reflecting the richness and diversity of Venezuelan cuisine. A culinary icon, the arepa is celebrated not just for its taste and texture but also for its cultural significance, representing the heart and soul of Venezuelan food traditions.

Ingredients

2 cups pre-cooked white cornmeal (Harina P.A.N. is a popular brand)
2 ½ cups warm water
1 tsp salt
1 tbsp vegetable oil (plus more for cooking if desired)

Directions

1. In a large mixing bowl, combine the warm water and salt, stirring until the salt is dissolved.
2. Gradually add the pre-cooked white cornmeal to the water, mixing continuously to prevent lumps.
3. Once all the cornmeal is added, knead the dough with your hands until it becomes smooth and consistent. Let it rest for about 5 minutes.
4. Add the tablespoon of vegetable oil to the dough and knead gently to incorporate.
5. Divide the dough into equal portions, rolling each into a ball. Flatten each ball into a patty shape, about ½ inch thick.
6. In a heavy skillet or griddle, heat a small amount of vegetable oil over medium heat.
7. Cook the arepas in the skillet for about 5-7 minutes on each side, or until they develop a golden crust.
8. Transfer the cooked arepas to a baking sheet, and place them in a preheated oven at 350°F (175°C) for 10-15 minutes to finish cooking through.
9. Remove the arepas from the oven and let them cool slightly before slicing them open and filling with your desired ingredients.