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Venezuelan Arepas
15 Prep Time
minutes
10 Cook Time
minutes
25 Total Time
minutes
4 Serving
size
Crispy on the outside, tender on the inside—Venezuelan arepas are a beloved staple ready to be filled with endless possibilities. Whether you stuff them with cheese, shredded beef, or scrambled eggs, these cornmeal pockets made with Harina P.A.N. are quick, satisfying, and naturally gluten-free.
Print Recipe
Ingredients
- 1 cup whole milk
- 1 cup water
- 1 teaspoon of salt
- 1 1/2 cups Harina P.A.N
- 1 teaspoon corn oil
Preparation
- In a medium bowl add milk, water and salt until the salt is dissolved.
- Slowly add the Harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes (to thicken).
- Preheat a non-stick pan or griddle.
- Add the oil to the dough and work it in with your hands for 2 minutes. The dough should be firm enough to hold its shape without cracking when molded. If it is too soft add a little more of Harina P.A.N; if too hard add a little more milk or water.
- Form balls and flatten them gently until they’re about 1/2-inch thick discs.
- Cook the arepas on a non-stick pan on low heat for 5-7 minutes on each side or until lightly golden brown.
Stuff with cheese, shredded meat, chicken, ham, eggs and more. ¡Delicioso!
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