Venezuelan Arepas

Side · Venezuela classic.

Ingredients

• 2 cups Cornmeal
• 2 1/2 cups Water
• 1 tsp Salt
• 1 tablespoon Vegetable Oil

Method

1. Preheat the oven — Preheat oven to 410° F. Pour the water into a large bowl.
2. Add ingredients — Make sure it is room temperature. Add the salt.
3. Mix together — Blend well with a mixer, fork or spatula to make sure it dissolves well.
4. Mix together — While you continue to beat the mixture, slowly add the corn meal—a little bit at a time.
5. Mix together — Once all the flour is added, keep mixing until the corn meal, water and salt are thoroughly blended and dissolved.
6. Continue cooking — Set aside the masa in its bowl. Let it rest for 5 minutes so that the flour is thoroughly hydrated.
7. Knead — This type of corn flour does not have any gluten, so it doesn’t need to be kneaded.
8. Continue cooking — The masa should be smooth, firm yet malleable.
9. Heat the pan — While waiting for the 5 minutes’ rest, heat your budare (or comal, griddle, cast-iron pan or non-stick pan) over medium heat.
10. Continue cooking — Coat with a little bit of the oil. Fill a small bowl with water to wet your hands to make the arepas.
11. Continue cooking — Take about 2 Tbsp of the masa in your damp hands.
12. Continue cooking — The masa should fit easily in your palm so that it is easy to shape into a small ball.

More Venezuela recipes

• Arepa Pabellón
• Arepa pelua
• Cassava pizza
• Oatmeal pancakes
• Passion fruit mousse
• Venezuelan Coconut Chicken