Venezuelan Arepa
Venezuelan
Let the corn dough rest briefly so you can see how much water it absorbs. If the edges crack while shaping, smooth them with damp fingers before cooking.
- Servings (recipe yield)
- 3-4 servings
- Prep time
- 10 min
- Cook time
- 5 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 ½ cups of water
- 2 cups precooked corn flour
- delicatessen to taste
Instructions
- Combine the water, the precooked corn flour, and a little bit of salt in a large mixing bowl.
- Mix the ingredients by hand until no clumps remain in the resulting dough and it has a smooth but solid consistency.
- Preheat a pan with oil over low heat.
- Take a piece of dough and form a ball the size of the palm of your hand.
- Carefully slap the ball side by side to make a disk neither too thick nor too thin.
- Repeat the process with the remainder of the dough.
- Put the arepas in the preheated pan and wait for it approximately 2 minutes and a half to flip it over.
- When both sides are cooked, take them out of the pan.
- Cut through the middle of the arepas with a butter knife, and brush them with butter.
- Fill them with delicatessen to taste (ham, cheese, beans, mortadella, eggs, etc.)
Source: Public Domain Recipes · Leliel · Recipe source · Public-domain source license