Venezuelan Arepas
Venezuelan Arepas — traditional Venezuel cornmeal patties, perfect as a Venezuelan side dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Venezuela, Vegetarian, Vegan, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free, Pork-Free, Beef-Free, Lamb-Free, Chicken-Free, Turkey-Free, MSG-Free, Fish-Free, Shellfish-Free
Ingredients
- 2 cup cornmeal
- 2.5 ml water
- 1 g salt
- 1 tbsp vegetable oil
Instructions
- Preheat the oven to 410°F.
- Pour room-temperature water into a large mixing bowl.
- Stir in the salt using a mixer, fork, or spatula until it has dissolved.
- While continuing to beat the liquid, slowly add the corn meal in small increments.
- After all the corn meal is incorporated, keep mixing until the masa is evenly blended, smooth, and free of lumps.
- Leave the masa in its bowl to rest for 5 minutes so the flour hydrates; it should be smooth, firm, and pliable.
- Meanwhile, heat a budare, comal, griddle, cast-iron pan, or nonstick skillet over medium and lightly oil the surface.
- Fill a small bowl with water to moisten your hands for shaping the arepas.
- Dampen your hands and scoop about 2 tablespoons of masa into your palm, rolling it into a small ball.
- Place the masa ball between your crossed hands, rotate and press to flatten into a round disc about 3/4 inch thick and 4 inches wide.
- Quickly dip your fingertips in the water and smooth the edges to keep the arepas round and prevent cracks.
- Cook the arepas in batches on the preheated pan, about 4 to 5 minutes per side, until golden—check often to avoid burning.
- Transfer the browned arepas to a baking sheet and bake in the preheated oven for 10 minutes, until slightly puffy and sounding hollow when tapped.
- Serve the arepas hot, either stuffed with your choice of fillings or plain alongside a Venezuelan guiso or stew.