Published on August 19th, 2018
4Venezuelan Arepas
There’s plenty of local Ecuadorian eats to enjoy here in Cuenca of course (“hornado” I’m looking especially at YOU!), but lately there’s also been a string of tiny hole-in-the-wall cafes run by Venezuelan refugees that had to leave homes, family, and all belongings behind in the chaos that is sadly Venezuela these days. Many were professionals back in their native land, but here survive by grilling up fresh “arepa” sandwiches – a tasty staple from their native land.
Lucky us – my fellow Cuencanos and we “estranjeros”. And while I make a point of doing my small part to support the newcomers by frequently dropping in at the bitty arepa cafe down the street for a warm cornmeal bun stuffed with queso fresco (the local white cheese) and a slice of jamón (ham), it naturally wasn’t long before I had to try making a batch of arepas myself.
Venezuelan Arepas
AuthorDyanneCategoryTravel Eats, VenezuelaDifficultyBeginnerMake these authentic white cornmeal buns in a jiffy. Even better than English muffins – you can stuff them with all manner of fillings. Try them with a fried egg and salsa!
Note: you can change the “Servings” above, as well as handily check-off each ingredient below as you use it:
Ready? Set – GO! Click the timer to start: 30 Minutes
Mix the salt into the warm water. Gradually whisk in the white cornmeal.
Mix well using your hands when the dough begins to leave the sides of the bowl. If the dough is too dry – add a bit of warm water. If too wet -add a smidge more cornmeal.
Form the dough into a single ball and cover with a damp cloth.
Melt the butter in a fry pan. Break off a piece of dough to make a ball a bit larger than a golf ball (do keep the remaining dough covered by the damp cloth).
Press the ball into a flat disc about 4″ in diameter and about 1/2″ thick; smooth the edges and gently drop into the melted butter over medium heat. Repeat for additional arepas.
💡 Tip: Add a teaspoon of olive oil to a small cup of water and dip you fingers in it to keep the dough from sticking to your hands.
Brown the arepas on one side until golden; flip and brown on the other side. Drain on paper towels.
Place fried arepas on a cookie sheet and bake in a 350°F (176°C) for 10 minutes.
That’s it! A fine stack of delicious arepa buns – ENJOY!
While the buns are still warm, slit each arepa horizontally with a sharp knife not quiiite all the way through and simply insert a pat of butter. Or…
…tuck in a fried egg and a spoonful of spicy salsa for a South American treat!
You can also fill them with shredded chicken, pork or beef (such as my Cuban Ropa Vieja recipe), or black beans, plus a handful of shredded cheese, and/or a gob of mashed avocado along with a dash of salsa or even yogurt.
Shoot, I may even try making a batch of arepa buns… in my new waffle-maker!
Then you might want to subscribe to my email list so you’re sure to catch my next one. (trust that I’ll not clog your precious inbox – I generally only post but once a week at most.)
Ingredients
Directions
Mix the salt into the warm water. Gradually whisk in the white cornmeal.
Mix well using your hands when the dough begins to leave the sides of the bowl. If the dough is too dry – add a bit of warm water. If too wet -add a smidge more cornmeal.
Form the dough into a single ball and cover with a damp cloth.
Melt the butter in a fry pan. Break off a piece of dough to make a ball a bit larger than a golf ball (do keep the remaining dough covered by the damp cloth).
Press the ball into a flat disc about 4″ in diameter and about 1/2″ thick; smooth the edges and gently drop into the melted butter over medium heat. Repeat for additional arepas.
💡 Tip: Add a teaspoon of olive oil to a small cup of water and dip you fingers in it to keep the dough from sticking to your hands.
Brown the arepas on one side until golden; flip and brown on the other side. Drain on paper towels.
Place fried arepas on a cookie sheet and bake in a 350°F (176°C) for 10 minutes.
That’s it! A fine stack of delicious arepa buns – ENJOY!
While the buns are still warm, slit each arepa horizontally with a sharp knife not quiiite all the way through and simply insert a pat of butter. Or…
…tuck in a fried egg and a spoonful of spicy salsa for a South American treat!
You can also fill them with shredded chicken, pork or beef (such as my Cuban Ropa Vieja recipe), or black beans, plus a handful of shredded cheese, and/or a gob of mashed avocado along with a dash of salsa or even yogurt.
Shoot, I may even try making a batch of arepa buns… in my new waffle-maker!
Notes
About the Author
Dyanne Off-the-beaten-path travel is my passion,and I’ve always lived life “like-a-kid-in-a-candy-store” – eager to sample as many flavors as I can. Indeed, my life motto has long been: This ain’t a dress rehearsal, folks!
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Off-the-beaten-path travel is my passion, and I’ve always lived life “like a kid in a candy store” – eager to sample as many flavors as I can. Indeed, my life motto has long been:
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