Making Venezuelan Arepas At Home - Hispanic Heritage Month Special

arepa flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often more economical.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while tuna is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Put water and salt in a pan and bring it to a boil.

Add chicken breast to the boiling water and cook for about 25 minutes.

Shred the cooked chicken by hand until finely shredded.

Combine shredded chicken with avocado, cilantro, onion, mayonnaise, salt, and pepper in a bowl.

Mix all ingredients and refrigerate, adding mayonnaise at the end if prepared in advance.

Measure corn flour in a cup and add it to a bowl of water, massaging the dough until smooth.

Work the dough for about 2 minutes, then let it rest for about 2 minutes.

Shape the rested dough into medium-sized balls, not too thick.

Heat a pan on the fire for about a minute.

Cook the arepas for about 4 minutes on one side, then turn them over using hands or a spatula.

Cook for an additional 2-3 minutes on the other side until done.

Remove the arepas from the heat and let them rest for about a minute.

Open the arepas with a knife through the middle, but not completely through.

Stuff the opened arepas with the chicken mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens