Breakfast · Venezuela · Caracas

Arepa 🫓

Name: Arepa
Prep time: PTNaNM
Cook time: PTNaNM
Total time: 15 min
Yield: 2-4 servings
Cuisine: Venezuelan Comfort Food
Ingredients: 1 cup masarepa (pre-cooked white corn flour — do not substitute regular cornmeal); 1 1/4 cups warm water (or chicken stock for a deeper taste); 1 tsp salt; Vegetable oil or butter for the griddle; Fillings: drained canned tuna + sliced avocado, or shredded beef with black beans and queso fresco

Masarepa flour, water, salt — three ingredients that carry a national identity. Shaped into thick discs and fried or griddled until the crust shatters and the center is soft, then split and stuffed with anything the kitchen has: the morning arepa reina pepiada is tuna and avocado, the midnight one is shredded beef and black beans.

South America Venezuelan Comfort Food ⏱ 30 min min Easy

Method

1

Dissolve salt in the warm water, then pour over the masarepa in a thin stream, mixing with your hands.
2

Knead 3-4 minutes to a soft, moist dough that just holds its shape; add a spoon of water if it cracks.
3

Round into balls, then press into discs 1 cm thick with a clean edge.
4

Griddle or pan-fry over medium heat 5-7 minutes a side until the crust is golden and sounds hollow when tapped.
5

Optional finishing: bake 10 minutes for a crispier shell, classic arepa de yuyo style.
6

Slit open like a pocket, stuff generously, and eat before it cools — arepas are judged while warm.

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Arepa 🫓

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