Arepas are the heart of Venezuelan cuisine, a soft and fluffy cornmeal bread served filled with meats, cheeses, and vegetables. Perfect for breakfast, lunch, or dinner, these delicious arepas are versatile and addictive.
Ingredients
- 2 cups pre-cooked cornmeal flour
- 2.5 cups warm water
- 1 teaspoon salt
- 2 tablespoons melted butter
- Vegetable oil for frying
Preparation
- Mix the pre-cooked cornmeal flour with warm water and salt in a large bowl, stirring well until you get a smooth and homogeneous dough without lumps.
- Add the melted butter to the dough and continue kneading until it has a clay-like consistency, smooth and easy to handle.
- Heat plenty of vegetable oil in a deep skillet over medium-high heat. Dampen your hands with water to prevent the dough from sticking.
- Form dough balls the size of a fist, slightly flatten with your palms, and carefully place in the hot oil. Fry for 4-5 minutes on each side until golden brown.
- Remove the arepas from the oil, place on paper towels, and serve hot. You can fill them with cheese, shredded meats, guacamole, or whatever you prefer.
Chef tip: The secret to perfect arepas is the oil temperature: it must be hot enough to brown quickly without remaining raw inside. If the dough is sticky, add a bit more flour; if it's too dry, add water gradually.
Find these ingredients at Tu Tienda Latina in Bergamo.