Vibrant Venezuelan Arepas: A Taste of Latin America

  

I've come to appreciate the diverse culinary influences that make our food scene so interesting. Today, I want to share a recipe for a beloved Latin American dish that's incredibly versatile and satisfying: Venezuelan Arepas! These cornmeal pockets are naturally gluten-free and can be filled with just about anything your heart desires, making them perfect for breakfast, lunch, dinner, or a snack.

 

Arepas are a staple in Venezuelan cuisine, and making them at home is easier than you might think. The slightly crispy exterior and soft, fluffy interior make them a delightful base for countless fillings. Let's bring a taste of Venezuela to our Ewing Township kitchens!

 

Yields: 6-8 arepas

Prep time: 20 minutes

Cook time: 20-30 minutes

 

Ingredients:

 

2 cups pre-cooked white cornmeal (Harina P.A.N. is the most common and recommended brand)

2 ½ cups warm water

1 teaspoon salt

1 tablespoon olive oil or neutral oil (plus more for cooking)

Your favorite fillings (see suggestions below!)

Instructions:

 

Combine Dry Ingredients: In a large bowl, whisk together the pre-cooked cornmeal and salt.

Add Water and Oil: Gradually add the warm water to the cornmeal mixture, mixing with your hands until it's all incorporated. The dough should be soft and slightly sticky. Add the tablespoon of oil and knead it in.

Let the Dough Rest: Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 5-10 minutes. This allows the cornmeal to fully absorb the water.

Shape the Arepas: Take a handful of dough (about the size of a tennis ball) and roll it into a smooth ball. Gently flatten the ball into a disc about ¾ inch thick and 3-4 inches in diameter. Try to keep the edges smooth and avoid cracks. Repeat with the remaining dough.

Cook on a Griddle or Pan: Heat a lightly oiled griddle or large skillet over medium heat. Place the arepas on the hot surface and cook for about 5-7 minutes per side, or until they are golden brown and have formed a light crust. They should sound slightly hollow when tapped.

Finish in the Oven (Optional but Recommended for Puffiness): Preheat your oven to 350°F (175°C). Once the arepas are golden on both sides, transfer them to a baking sheet and bake for another 10-15 minutes, or until they puff up slightly.

Prepare to Fill: Remove the arepas from the oven (or continue cooking in the pan, flipping occasionally, until cooked through). Let them cool slightly until you can handle them comfortably.

Create the Pocket: Using a sharp knife, carefully slice into the side of each arepa about halfway through, creating a pocket. Be careful not to cut all the way through.

Fill and Serve: Fill the warm arepas with your favorite fillings and serve immediately!

Delicious Filling Ideas:

 

Queso Telita: A soft, mild Venezuelan white cheese.

Jamon y Queso: Ham and cheese.

Pollo Desmechado: Shredded chicken, often cooked with onions, peppers, and garlic.

Carne Mechada: Shredded beef, similar to ropa vieja.

Perico: Scrambled eggs with onions, tomatoes, and peppers.

Caraotas Negras: Black beans, often seasoned with cumin and other spices.

Reina Pepiada: A popular filling made with shredded chicken, avocado, and mayonnaise.

Vegetarian Options: Grilled vegetables, black beans and plantains, avocado and cheese.

Tips for Perfect Arepas:

 

Use the Right Flour: Make sure you are using pre-cooked white cornmeal (Harina P.A.N.) and not regular cornmeal or cornstarch.

Water Temperature: The water should be warm but not too hot.

Dough Consistency: The dough should be soft and pliable. If it's too dry, add a little more warm water, a tablespoon at a time. If it's too sticky, add a little more cornmeal, a teaspoon at a time.

Smooth Edges: Smooth edges will help prevent cracking during cooking.

Don't Rush the Cooking: Allow enough time for the arepas to develop a nice golden crust on both sides.