Venezuelan Corn Cakes (Arepas)
These delicious Venezuelan corn cakes, or arepas, are a versatile and satisfying staple. Perfect for breakfast, lunch, or dinner, they can be filled with a variety of ingredients.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups precooked cornmeal
- 2 teaspoons salt
- 2.5 cups warm water
- oil for pan frying
Suggested Fillings
- Carnitas or Chipotle Shredded Chicken
- Magic Green Sauce or other sauce
- black beans
- sweet potatoes, sliced and sautéed
- red onions (pickled)
- Cotija cheese
Instructions
Preparation Steps
- In a large bowl, combine the precooked cornmeal and salt. Add the warm water and whisk until smooth, ensuring there are no lumps. Stir until well combined. Let the mixture rest for 5-10 minutes to thicken.
- Using your hands, divide the dough into 8 equal portions. Roll each portion into a ball and then gently flatten it into a disk about 1 inch thick.
- Heat about 0.25 inches of oil in a large, heavy skillet over medium heat. Carefully add the formed arepas to the hot oil. Fry for about 6 minutes on each side, until they develop a dry, lightly golden-brown exterior. Remove from the skillet and drain on paper towels.
- Once cooled slightly, carefully cut each arepa in half horizontally. Stuff with your desired fillings.
Notes
Pickled red onions can be made by thinly slicing a red onion, placing it in a jar, filling it about 1/3 with white vinegar and the rest with water, adding a pinch of salt and sugar, shaking well, and refrigerating for a couple of hours.