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My review
Homemade Arepas
56k
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.
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 2129 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 ...
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...
10/21/2016
Made these exactly as described, using coconut oil, and they came out perfect. Crispy on the outside, soft on the inside. Filled some with chorizo, sliced chayotes, and grated cheddar, others ...
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...