4-Ingredient Venezuelan Arepas

Ingredients

• 1 cup Masarepa (pre-cooked cornmeal) (white pre-cooked cornmeal from Harina PAN or GOYA, NOT masa harina)
• 0.75 tsp salt (use 1/2 tsp if you prefer less salt)
• 1.25 cup hot water
• 1 tbsp vegetable oil (divided (1.5 tsp for dough, remainder for frying))

Steps

1. 1

   In a bowl, combine the salt, 1 1/2 teaspoons of vegetable oil, and the hot water. Stir until the salt is dissolved.

2. 2

   Gradually add the masarepa flour to the water while continuously stirring or whisking until combined and a ball of dough forms. Adjust the consistency by adding a tiny bit more flour or water if needed.

3. 3

   Let the dough rest for 5 minutes to fully hydrate.

4. 4

   Divide the dough into 4 equal portions.

5. 5

   Wet your hands with some water and roll each portion into a smooth ball. Press each ball between your palms to flatten it into a disk about 1/2 inch (1.3 cm) thick and 3.5 inches (9 cm) in diameter. Use wet fingers to smooth out and close any cracks along the edges.

6. 6

   Heat a non-stick pan or cast-iron skillet over medium heat.

7. 7

   Add the remaining vegetable oil to the hot pan. Once the oil is hot, add the arepas.

8. 8

   Cook the arepas for approximately 8 minutes per side until golden brown. Flip them only when they release easily from the bottom of the pan. They are cooked through when they sound hollow when gently tapped.

9. 9

   Remove the arepas from the pan and let them cool on a wire rack for about 5 minutes until they are cool enough to handle.

10. 10

    Slice the arepas open about 3/4 of the way with a knife to create a pocket. Fill with your favorite toppings and serve immediately.

Notes

Storage: Arepas can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months. Reheat in the oven or toaster for the best texture. Suggested fillings: Guacamole, seasoned black beans, red cabbage slaw, and chili.

Nutrition per serving

• appetizer
• main
• gluten-free
• vegan
• vegetarian
• low-fodmap
• street food
• pan-fried