1To make arepas we need, basically, two ingredients: pre-cooked corn flour and water.
2To make arepas we need, basically, two ingredients: pre-cooked corn flour and water.
3To make arepas we need, basically, two ingredients: pre-cooked corn flour and water.
4The pre-cooked corn flour can be of different types.
5The pre-cooked corn flour can be of different types.
6The pre-cooked corn flour can be of different types.
7For arepas we usually use P.A.N. flour.
8For arepas we usually use P.A.N. flour.
9For arepas we usually use P.A.N. flour.
10You have white corn flour, extra-soft white mix (white corn and rice), yellow corn, special corn for frying arepas (usually yellow) or the (more current) wholemeal version.
11You have white corn flour, extra-soft white mix (white corn and rice), yellow corn, special corn for frying arepas (usually yellow) or the (more current) wholemeal version.
12You have white corn flour, extra-soft white mix (white corn and rice), yellow corn, special corn for frying arepas (usually yellow) or the (more current) wholemeal version.
13Choose the one you like the most, although I recommend white or yellow corn flour.
14Choose the one you like the most, although I recommend white or yellow corn flour.
15Choose the one you like the most, although I recommend white or yellow corn flour.
16We don't need salt (we'll put it in the filling).
17We don't need salt (we'll put it in the filling).
18We don't need salt (we'll put it in the filling).
19Although in some recipes from Venezuelan friends they usually put a pinch, I will leave it as an optional ingredient.
20Although in some recipes from Venezuelan friends they usually put a pinch, I will leave it as an optional ingredient.
21Although in some recipes from Venezuelan friends they usually put a pinch, I will leave it as an optional ingredient.
22With them we are going to form our dough.
23With them we are going to form our dough.
24With them we are going to form our dough.
25It is very important that during the process we break up all the lumps of flour to obtain a smooth product.
26It is very important that during the process we break up all the lumps of flour to obtain a smooth product.
27It is very important that during the process we break up all the lumps of flour to obtain a smooth product.
28The dough should be elastic, but not sticky.
29The dough should be elastic, but not sticky.
30The dough should be elastic, but not sticky.
31Once we have our dough, we let it rest for a few minutes.
32Once we have our dough, we let it rest for a few minutes.
33Once we have our dough, we let it rest for a few minutes.
34After that time, we can know if the dough is very dry if, when making the patty, cracks form on the edges.
35After that time, we can know if the dough is very dry if, when making the patty, cracks form on the edges.
36After that time, we can know if the dough is very dry if, when making the patty, cracks form on the edges.
37In that case we must add water to the dough.
38In that case we must add water to the dough.
39In that case we must add water to the dough.
40If, on the contrary, the dough has been too soft and cannot be easily molded, we must add a little flour.
41If, on the contrary, the dough has been too soft and cannot be easily molded, we must add a little flour.
42If, on the contrary, the dough has been too soft and cannot be easily molded, we must add a little flour.
43Once we get our dough perfect we will move on to the next step.
44Once we get our dough perfect we will move on to the next step.
45Once we get our dough perfect we will move on to the next step.
46Shaping the arepas is a fairly free process.
47Shaping the arepas is a fairly free process.
48Shaping the arepas is a fairly free process.
49The cakes are achieved by making balls with the dough and then crushing them to create a circular shape.
50The cakes are achieved by making balls with the dough and then crushing them to create a circular shape.
51The cakes are achieved by making balls with the dough and then crushing them to create a circular shape.
52The thickness of the arepa varies depending on our tastes: they can be larger and thinner or smaller and thicker.
53The thickness of the arepa varies depending on our tastes: they can be larger and thinner or smaller and thicker.
54The thickness of the arepa varies depending on our tastes: they can be larger and thinner or smaller and thicker.
55We can cook the dough of our arepas in different ways:
56We can cook the dough of our arepas in different ways:
57We can cook the dough of our arepas in different ways:
58Fried: It is usually the favorite option of most people.
59Fried: It is usually the favorite option of most people.
60Fried: It is usually the favorite option of most people.
61To do this, it is recommended to use a frying pan (preferably iron) and enough oil to cover up to half of the container.
62To do this, it is recommended to use a frying pan (preferably iron) and enough oil to cover up to half of the container.
63To do this, it is recommended to use a frying pan (preferably iron) and enough oil to cover up to half of the container.
64This ensures that the cooking is uniform and the arepas are golden in a few minutes.
65This ensures that the cooking is uniform and the arepas are golden in a few minutes.
66This ensures that the cooking is uniform and the arepas are golden in a few minutes.
67As a tip to know if they are done, tap them with your index finger.
68As a tip to know if they are done, tap them with your index finger.
69As a tip to know if they are done, tap them with your index finger.
70If the sound is hollow, they are ready to rest and fill.
71If the sound is hollow, they are ready to rest and fill.
72If the sound is hollow, they are ready to rest and fill.
73Grilled: It is a more complicated option than the previous one, and we must be much more careful so that they are not undercooked inside.
74Grilled: It is a more complicated option than the previous one, and we must be much more careful so that they are not undercooked inside.
75Grilled: It is a more complicated option than the previous one, and we must be much more careful so that they are not undercooked inside.
76We start with a very hot griddle or frying pan that we will lower to medium temperature one minute after putting the first arepa.
77We start with a very hot griddle or frying pan that we will lower to medium temperature one minute after putting the first arepa.
78We start with a very hot griddle or frying pan that we will lower to medium temperature one minute after putting the first arepa.
79We must move them until they have the color and crispy touch that we want.
80We must move them until they have the color and crispy touch that we want.
81We must move them until they have the color and crispy touch that we want.
82The process can take up to 15 minutes (depending on the time we have), we must not be in a hurry.
83The process can take up to 15 minutes (depending on the time we have), we must not be in a hurry.
84The process can take up to 15 minutes (depending on the time we have), we must not be in a hurry.
85Baked.
86Baked.
87Baked.
88For the healthiest, who prefer to avoid oil, fried foods and calories, there is the possibility of preparing arepas in the oven.
89For the healthiest, who prefer to avoid oil, fried foods and calories, there is the possibility of preparing arepas in the oven.
90For the healthiest, who prefer to avoid oil, fried foods and calories, there is the possibility of preparing arepas in the oven.
91To make them perfect and not stick, we must put a layer of oil on the arepas with a brush and put them in the hot oven.
92To make them perfect and not stick, we must put a layer of oil on the arepas with a brush and put them in the hot oven.
93To make them perfect and not stick, we must put a layer of oil on the arepas with a brush and put them in the hot oven.
94This type of preparation takes longer than frying them: it can take 20 minutes of baking.
95This type of preparation takes longer than frying them: it can take 20 minutes of baking.
96This type of preparation takes longer than frying them: it can take 20 minutes of baking.
97The result is also crispy.
98The result is also crispy.
99The result is also crispy.
100To fill the arepas we must make a transverse cut in the cakes.
101To fill the arepas we must make a transverse cut in the cakes.
102To fill the arepas we must make a transverse cut in the cakes.
103The arepas can be filled with all the ingredients you want.
104The arepas can be filled with all the ingredients you want.
105The arepas can be filled with all the ingredients you want.
106And logically to fill them we must empty them a little, so that all the filling fits and leave the interior a little free of dough.
107And logically to fill them we must empty them a little, so that all the filling fits and leave the interior a little free of dough.
108And logically to fill them we must empty them a little, so that all the filling fits and leave the interior a little free of dough.
109Thus we form a kind of pocket for our filling.
110Thus we form a kind of pocket for our filling.
111Thus we form a kind of pocket for our filling.
112As in almost any recipe, imagination and creativity, in addition to tastes, are essential.
113As in almost any recipe, imagination and creativity, in addition to tastes, are essential.
114As in almost any recipe, imagination and creativity, in addition to tastes, are essential.
115Cheese, ham, avocado, scrambled eggs, onion and tomato, vegetables… There are endless possibilities, but as always, and to make a more sustainable cuisine, it is highly recommended to use the leftovers of our meals (like when we make croquettes!).
116Cheese, ham, avocado, scrambled eggs, onion and tomato, vegetables… There are endless possibilities, but as always, and to make a more sustainable cuisine, it is highly recommended to use the leftovers of our meals (like when we make croquettes!).
117Cheese, ham, avocado, scrambled eggs, onion and tomato, vegetables… There are endless possibilities, but as always, and to make a more sustainable cuisine, it is highly recommended to use the leftovers of our meals (like when we make croquettes!).
118The filling will also depend on the moment you take the arepas: in the morning, for breakfast, or at night for dinner.
119The filling will also depend on the moment you take the arepas: in the morning, for breakfast, or at night for dinner.
120The filling will also depend on the moment you take the arepas: in the morning, for breakfast, or at night for dinner.
Ingredients
300 g agua
300 g agua
300 g agua
200 g harina de maíz precocida de la marca que más os guste (en este caso hemos empleado marca PAN)
200 g harina de maíz precocida de la marca que más os guste (en este caso hemos empleado marca PAN)
200 g harina de maíz precocida de la marca que más os guste (en este caso hemos empleado marca PAN)
3 g sal
3 g sal
3 g sal
queso
queso
queso
jamón
jamón
jamón
pollo
pollo
pollo
cerdo
cerdo
cerdo
aguacate
aguacate
aguacate
huevos revueltos
huevos revueltos
huevos revueltos
cebolla
cebolla
cebolla
tomate
tomate
tomate
verduras
verduras
verduras
Tips
To make the dough crispy, it is recommended to use very cold water when mixing and kneading the flour.
If, in addition to crispy, you want the dough to be smoother, you can add a couple of tablespoons of cornstarch to the mixture.
If we want to make them in advance and freeze the arepas, we can wrap them individually without frying in baking paper or transparent film and put them in a freezer bag with a hermetic seal.
The dough must rest for at least 15 minutes so that the flour finishes absorbing all the water.
The size of the arepa is indicative, although at home we like an arepa of approximately 180 to 200 grams.
When we want to consume them, we will have to leave them for 5 minutes at room temperature before preparing them.
Another option is to store the already fried arepas in the same way (wrapped individually).
In this case, when we are going to consume them, we will simply have to heat them in the oven at 175º C.
You can also enrich the dough with different ingredients to give it color, flavor, texture and increase its nutritional value.
For example, you can add cheese, eggs, milk, oatmeal, chia seeds or even pureed or raw vegetables.
I have even seen sweet arepas, as a dessert. For this type of arepas, we must include that sweet part in the dough.
In Venezuela they usually put a little panela or papelón, it gives a more golden color and sweet taste to the dough.