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My review
Homemade Arepas
64k
Chef John
"It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta."
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Ingredients
20 m servings 96Original recipe yields 8 servings (8 arepas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
- Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
- Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
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Footnotes
- Nutrition:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 2738 Ratings
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Most helpful positive review
4/29/2015
my mom is from Venezuela so I'm familiar with arepas and these reminded me of the ones my mom used to make
Most helpful critical review
1/25/2017
Maybe I did something wrong, but I thought these were extremely bland, plus they were kind of sticky in the middle, almost like they weren't cooked enough, but hard on the outside, like they wer...
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4/29/2015
my mom is from Venezuela so I'm familiar with arepas and these reminded me of the ones my mom used to make
9/5/2014
I make these a couple times a week bc my husband is from Venezuela. These are a staple in Venezuela and can be stuffed with anything from ham and cheese to steak. They are also good stuffed wit...
1/12/2016
I'm not Venezuelan, I live in Guadalajara, Jalisco. We are so used to making these, we make quesadillas, and we deep-fry them, slice 'em open and stuff with cubed bistec and very spicy tomato sa...
7/12/2014
This is pretty much the recipe from the cornmeal product container. Having said that... you can't really beat it. Sometimes, if only seving as a vessel for salsa, I 'll add some seasoning to ...
8/15/2017
I just had to post how you actually make the Arepas before frying. You grab a handful of dough and roll it around in your hand until it is a smooth ball (the heat of the hands helps to get rid o...
1/26/2016
great recipe, I always have to fry them a bit longer on each side. i've been eating these at home since I was a kid. In Colombia they eat these with everything. I recently wrote on my blog about...
10/18/2015
I used canola oil because I was out of vegetable oil, still worked!
1/25/2017
Maybe I did something wrong, but I thought these were extremely bland, plus they were kind of sticky in the middle, almost like they weren't cooked enough, but hard on the outside, like they wer...