How to Make Venezuelan Arepas

arepa flour

🥗Healthier: whole grain flour

💰Cheaper: cornmeal

Whole grain flour adds fiber while cornmeal is often less expensive.

banana blossom

🥗Healthier: jackfruit

💰Cheaper: canned jackfruit

Jackfruit is more accessible and has a similar texture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often less expensive.

Place water and salt in a mixing bowl. Stir to dissolve the salt.

Add 1 cup of masa to the water and stir with a spoon. Add the remaining masa and mix it well. As the dough thickens, you will need to begin working the dough with your hands.

The dough is ready to shape into arepas when it is firm and no longer sticky. To begin shaping the arepas, wet your hands with clean water and take a ball of dough (about ¼-⅓ cup) and begin to roll it in the palm of your hands.

Once you get to a round ball, you can begin flattening the dough ball as you move it around using just the palm of your hands. The finished arepa should be about the size of your palm and around ¼” thick with smooth, round edges.

Wipe the skillet (preferably non-stick) with a bit of oil and put it over medium heat.

Allow the pan to fully heat up before adding the arepas.

Once the pan is hot, add the arepas to the pan and cook without moving them in the pan for 5-7 minutes. Reduce the heat to medium low and cover the pan with a lid to help the arepas cook a bit faster.

Flip the arepas over when lightly brown and allow them to cook on the other side for about the same amount of time.

You may need to turn them several times cooking for an additional few minutes until the are done. The best way to tell if the arepa is done inside is to tap it, it will make a hollow, thumping sound.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary