Photo: Stuffed Cornbread: Arepas Recipe
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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By artsynova
Oceanside, CA
on February 02, 2013
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I am glad you posted arepas, although you are missing the butter, which is what keeps the dough smooth and light. This ones might crack. The best flour in the States for this is called PAN and it comes in a small yellow or white package. Another way, and a common way at that, is making the arepas as thick as a regular American pancake and put a thin slice of mozzarella in between.
By rossycox1_11552464
Stratford, CT
on September 20, 2010
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First of all, I have to say Thank You! for bringing our traditional arepa to the TV and for making our traditional and delicious dishes known! I really appreciated that you dedicated one episode to honor out traditional food...I am from Venezuela and everyone from my country has a different way to make this dish, I have to say that your recipe is good and worked out for most of the people that made it, I have nothing to say but Thank you, I enjoyed very much watching you making one of my favorite meals.! *******
By kgselestok_10646581
Raleigh, NC
on June 30, 2008
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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!
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