Stuffed Cornbread: Arepas

Recipe courtesy Tyler Florence

Show: Food 911Episode: Viva Venezuela!

Rated: 3 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
--
Level:
Easy
Yield:
4 to 5 arepas

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Ingredients

1 1/2 cups arepa flour, see note
Pinch salt
1 1/2 cups warm water
1 teaspoon canola oil, plus extra for cooking arepas

Directions

Preheat oven to 350 degrees F.

In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling.

Cook's note: Arepa flour is a precooked corn flour and should not be confused with masa harina. Arepa flour is sold as masarepa, harina precocida, or masa al instante. It can be found in Latin American groceries.

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Comments & Reviews

recipe Stuffed Cornbread: Arepas
Katherine Raleigh, NC 06-30-2008
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Great Arepas
Rated: 4 stars out of 5

I really enjoy this recipe. I can nolonger eat dairy or wheat and thought all breads were dead to me. Arepas have given me... back sandwiches! A few quick things though I pan fry mine, not bake that way they stay crunchy on the outside. Don't make them to thick about 1/3 of an inch. Lastly make sure that you let the dough rest in order for it to firm up. Enjoy!Read more
recipe Stuffed Cornbread: Arepas
Andy Red Wing, MN 03-05-2008
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looks good
Rated: 4 stars out of 5

They look really good, but my friend from Venezuela said that they look a little dark
recipe Stuffed Cornbread: Arepas
Anonymous 02-07-2008
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Wrong! Wrong! Wrong!
Rated: 1 stars out of 5

I understand that you can give traditional dishes a twist, but he got all the basics wrong! The dough is supposed to be less... heavy (more lukewarm water), let it rest, and that way it gets more consistent. Like others have mentioned I'm sure he could have found Harina PAN in Miami. I liked the idea of the plantains as a filling (but he did those wrong too :()...We do that with our empanadas too! If you are going to make this recipe, use more water, less oil, and have fun with the fillings (cheese, deli meat, black beans, pureed avocados)Read more
recipe Stuffed Cornbread: Arepas
KAREN Noblesville, IN 06-02-2007
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Arepas
Rated: 5 stars out of 5

These are great and very authentic. I could not find Arepa flour so I used the masa harina flour to advises not too, with no... problem.Read more
recipe Stuffed Cornbread: Arepas
ISABELLA STATEN ISLAND, NY 02-06-2007
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Everything was wrong
Rated: 1 stars out of 5

I am Venezuelan and I have to say that I never saw anyone make arepas with yellow corn flower. Never ever. There are many... traditional ways to fill arepas but you would never fill it the way he did. I lived in Venezuela almost all my life and my mother is really a good cook. I learned from her how to make most of Venezuelan recipes. I like Tyler Florence very much but all the recipes that he made on the Venezuelan episode were wrong. And I was really disapointed. I suggest him to find out more about our traditional food. There is a story behind the name of Pabellon con baranda.Read more
recipe Stuffed Cornbread: Arepas
NELSON miami, FL 11-22-2006
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the best brand for arepas
Rated: 4 stars out of 5

Since my childhood in Venezuela,the best brand for perfect arepas is harina de maiz PAN,is a pre-cooked white or yellow corn... flour, it's also good for cachapas and for empanadas dough. Thank you Tyler forgiving the recipe to the world.Read more