Best 4 Arepa Bread Recipes

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**Arepa Bread: A Culinary Journey Through Venezuelan Cuisine**

Arepas, the quintessential Venezuelan bread, embark on a captivating culinary journey that blends history, tradition, and delectable flavors. These versatile rounds, crafted from finely ground maize, have captivated palates for centuries, becoming an integral part of Venezuelan cuisine. Whether enjoyed as a simple accompaniment or transformed into a hearty sandwich, arepas serve as a canvas for creativity, inviting a symphony of fillings to dance upon their warm, inviting surface. Join us as we reveal the secrets to creating authentic arepas, exploring a myriad of recipes that showcase their versatility and endless possibilities. From the classic Reina Pepiada, bursting with chicken, avocado, and mayonnaise, to the savory Pabellón Criollo, featuring shredded beef, black beans, and plantains, each recipe unravels a unique tale of Venezuelan heritage. Let your taste buds embark on an unforgettable adventure as we delve into the world of arepa bread, a culinary testament to Venezuela's rich culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

COLOMBIAN AREPAS



Colombian Arepas image

This is a quick and easy recipe to make delicious Colombian arepas. They are usually served for breakfast, as a side dish, or even for a quick meal.

Provided by Sweet y Salado

Categories     World Cuisine Recipes     Latin American     South American     Colombian

Time 20m

Yield 6

Number Of Ingredients 6

1 cup warm water
1 cup pre-cooked white corn meal (such as P.A.N.®)
1 cup shredded mozzarella cheese
1 tablespoon butter
½ teaspoon salt, or to taste
cooking spray

Steps:

  • Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
  • Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
  • Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.9 g, Cholesterol 17.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 325.2 mg, Sugar 0.2 g

AREPAS



Arepas image

Arepas are small grilled corn cakes and are native to Venezuela and Colombia. They can be eaten plain or stuffed with meats, cheeses, beans and vegetables. Sugar can be added to create a sweet cake which can be used for dessert.

Provided by beckinoles

Categories     Main Dish Recipes     Sandwich Recipes

Time 27m

Yield 12

Number Of Ingredients 11

2 ½ cups milk
1 ½ cups arepas flour (such as P.A.N.®)
½ cup grated Monterey Jack cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup unsalted butter, cut into pieces
1 tablespoon honey
vegetable oil
1 (6 ounce) package cooked chicken, shredded, or to taste
½ (8 ounce) package Monterey Jack cheese, sliced, or to taste
½ avocado, sliced, or to taste

Steps:

  • Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  • Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
  • Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
  • Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 14.7 g, Cholesterol 37.4 mg, Fat 13.8 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 266.1 mg, Sugar 3.9 g

HOMEMADE AREPAS



Homemade Arepas image

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.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg

VENEZUELAN AREPAS



Venezuelan Arepas image

The way we make traditional Venezuelan arepas in our house. Every Venezuelan family has their own way of making it. You can skip the griddle/oven steps if you have a "Tostiarepa" (think panini press for arepas) but since my husband thinks it's sacrilegious, we do it this way. We'll start with the measurement recommendations on the back of that ubiquitous yellow bag of "Harina P.A.N" but please note that these are just suggestions and you need to make sure you have the right consistency above all. Buen provecho!

Provided by LexiMStL

Categories     Breads

Time 30m

Yield 4-6 Arepas, 4-6 serving(s)

Number Of Ingredients 4

2 1/2-3 cups lukewarm water
1 tablespoon salt (or to taste)
1 tablespoon sugar (optional, we like it)
2 cups precooked white cornmeal ("Harina P.A.N" brand)

Steps:

  • Pre heat oven to 350 degrees Fahrenheit.
  • Lightly grease and heat flat griddle or frying pan on medium high.
  • Add water to a medium bowl.
  • Dissolve sugar and salt in water. You want a mild flavor, not too salty but enough to taste it.
  • Add the Harina P.A.N little by little as you mix with your hands.
  • Stop adding the corn meal just before the mix becomes solid. It should be the consistency of a thick pancake batter at this stage.
  • Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball. Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
  • Pick up the dough and slap it down back into the bowl a few times to speed up the process. Note: the dough should never become as firm as a ball of bread dough or pizza dough. There is no real kneading involved.
  • When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall. Note: if the dough cracks on the edges when you flatten it, it is too dry. Wet your hands and try again.
  • Place the arepa on the preheated griddle and continue forming the rest in the same manner.
  • Flip the arepas just before they are about to burn, when the bottom is golden brown. Allow them to brown on the other side.
  • At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
  • Slice open and fill with butter, cheese, meat or anything else!

Tips:

  • Use high-quality cornmeal: The type of cornmeal you use will greatly affect the taste and texture of your arepas. Look for a finely ground, stone-ground cornmeal that is made from fresh, non-GMO corn.
  • Soak the cornmeal: Soaking the cornmeal before cooking helps to soften it and make it more pliable. This will result in a more tender and fluffy arepa.
  • Use the right amount of water: The amount of water you use will also affect the texture of your arepas. Too much water will make them too soft and mushy, while too little water will make them too dry and crumbly. Aim for a dough that is slightly sticky but not too wet.
  • Cook the arepas over medium heat: Cooking the arepas over medium heat will help them to cook evenly without burning. Be patient and don't rush the process.
  • Flip the arepas frequently: Flipping the arepas frequently will help them to cook evenly and prevent them from sticking to the pan.
  • Serve the arepas hot: Arepas are best served hot and fresh out of the pan. They can be filled with a variety of fillings, such as cheese, beans, or meat.

Conclusion:

Arepas are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of fillings to suit your taste. Whether you are looking for a simple bread to serve with your favorite soup or stew, or a more elaborate meal, arepas are a great option.

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