How to Make Arepas

Name: How to Make Arepas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 - 5 large arepas or 8-10 smaller ones
Ingredients: 2 cups of pre-cooked corn flour; 2 ½ cups of warm water; 1 teaspoon of salt; Oil for cooking; 1 tablespoon of oil; ¼ cup finely chopped onion; ¼ cup diced tomato; 2 large eggs; salt to taste; Venezuelan- style black beans or caraotas negras preparadas; Venezuelan-style shredded beef or carne mechada; cheese; avocado; Fried ripe plantains

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 - 5 large arepas or 8-10 smaller ones
Course
Side Dish, Breakfast, Lunch
Cuisine
South American, Venezuelan, Colombian

How to Make Arepas

Iris Warren

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Easy recipe for homemade arepas, made with precooked corn flour, water, salt, and cooked on a hot griddle.

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Ingredients

Servings

For the arepas:

2 cups of pre-cooked corn flour white or yellow, PAN brand or other
2 ½ cups of warm water
1 teaspoon of salt
Oil for cooking 1-2 tsp

Easy scrambled eggs with tomato and onions (Huevos Pericos):

1 tablespoon of oil
¼ cup finely chopped onion
¼ cup diced tomato
2 large eggs whisked
salt to taste

Additional arepa filling ideas:

Venezuelan- style black beans or caraotas negras preparadas
Venezuelan-style shredded beef or carne mechada
cheese
avocado
Fried ripe plantains

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Instructions

To make the arepas:

In a medium-sized mixing bowl, add 2 ½ cups of warm water and the salt. Use a spoon to slowly mix in the corn flour, adding it little by little and stirring well. Let the mix rest for about three minutes to allow it to take on some consistency.
Knead the corn dough vigorously until it no longer sticks to the edges of the container. There should be no lumps left and it should have a smooth consistency.
Use a brush to lightly oil a large skillet or griddle pan and heat the pan over medium-high heat.
Use your hands to form the dough into balls the size of a small orange. Then, flatten them with the palms of your hands until you obtain round, thick patties about 4 inches or 10 cm in diameter. You can also make smaller-sized arepas to serve as appetizers.
Place the arepas in the hot pan without overcrowding and cook for about 5 minutes, use a spatula to flip each arepa and cook for another 5 minutes.
If you want the arepas extra crispy, you can put them in a pre-heated oven for another 5 minutes at 180 C or 350 F. They will puff up slightly and, if tapped gently, produce a hollow sound.

For the filling of scrambled eggs with tomato (Huevos Pericos):

Add the oil to a frying pan over medium-high heat, sauté the diced onion, then add the tomato and continue cooking for another five minutes.
Add the whisked eggs and a pinch of salt.
Cook and stir for about three minutes, remove from the heat.
Slice and open the arepas using a sharp knife. Fill them with scrambled eggs and your choice of other fillings. Serve immediately.