Recipe: Venezuelan Stuffed Arepas
Last updated: April 26, 2022, at 3:00 p.m. PT
Originally published: April 26, 2022, at 3:00 p.m. PT
- 2 cups warm water
- 1 rounded teaspoon sea salt
- 2 cups masarepa*
- 1 tablespoon avocado oil
- 1 avocado, mashed
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add water and salt, stirring to dissolve.
- A little at a time, use a fork to stir masarepa into the salted water.
- Continue adding a little at a time, using your hands when fork becomes difficult.
- Continue adding masarepa (you may not use it all) until the dough doesn’t easily stick to your hands but is still moist.
- Test dough by taking a small amount and see if it can be rolled into a smooth ball.
- Once your dough is ready, cover with a towel and allow to rest for 5 minutes.
- Uncover and divide dough into 8-10 small arepas.
- Use your hands to form a disc* roughly 1/2” thick.
- Once you’ve formed all your discs, heat avocado oil over medium-high heat in a cast iron or non-stick skillet.
- Add arepas without crowding and allow to cook for 2-3 minutes or until golden brown and blackened in a few spots. Flip and cook 2-3 more minutes.
- Transfer to a parchment lined baking sheet and bake for 15-18 minutes or until slightly puffed up.
- Allow to cool for 5-10 minutes.
- Split with a fork or slice in half and stuff with smashed avocado.
- Masarepa is a par-cooked cornmeal also called Harina Pan
- Cooked arepas can be enjoyed warm, topped with a bit of butter and salt, or stuffed with guacamole, cooked black beans, or shredded meat.
YIELDS: 8-10 Arepas