Best 2 Venezuelan Arepas Recipes
**Arepas: A Culinary Journey Through Venezuela's Beloved Cornmeal Delicacy**
Embark on a culinary adventure to the heart of Venezuela with the iconic arepas. These delectable cornmeal patties transcend time, serving as a cornerstone of Venezuelan cuisine. From the bustling streets of Caracas to the tranquil shores of Margarita Island, arepas pervade every corner of the nation, captivating hearts and taste buds alike. Join us as we unravel the secrets behind this versatile dish, exploring a trio of tempting recipes that showcase the diverse flavors and fillings that make arepas a true symbol of Venezuelan culinary heritage.
**1. Traditional Arepas:** Experience the classic simplicity of authentic Venezuelan arepas. This recipe guides you through the art of crafting perfectly golden-brown patties, using a handful of pantry staples. Whether you prefer them plain or stuffed, these arepas provide the ideal blank canvas for your culinary creativity.
**2. Arepas Rellenas (Stuffed Arepas):** Elevate your arepa experience with a variety of scrumptious fillings. Discover the harmonious blend of shredded beef, flavorful cheese, and tangy tomato sauce in the carne mechada filling. Alternatively, dive into the vibrant world of pabellón criollo, a traditional Venezuelan dish featuring shredded beef, black beans, and sweet plantains. For a vegetarian delight, explore the possibilities of the reina pepiada filling, a luscious combination of shredded chicken, avocado, and mayonnaise.
**3. Arepas Dulces (Sweet Arepas):** Indulge in the sweet side of Venezuelan cuisine with these irresistible arepas dulces. Treat yourself to the classic combination of papelón con queso, where sweet panela cheese and salty white cheese dance harmoniously in every bite. Alternatively, embark on a tropical adventure with the coconut arepa, where the subtle sweetness of coconut pairs perfectly with the cornmeal base.
From savory to sweet, the world of arepas beckons you to explore its diverse culinary tapestry. So, gather your ingredients, fire up your kitchen, and prepare to savor the authentic flavors of Venezuela, one arepa at a time.
VENEZUELAN AREPAS
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
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!
VENEZUELAN-STYLE AREPAS
Arepas are griddle-fried corncakes made from a special kind of precooked corn flour called masarepa. Arepas are enjoyed in Colombia and Venezuela, although Venezuelan arepas tend to be thicker and are often stuffed with meat and other things to make different kinds of arepa sandwiches, such as the famous reina pepiada. Arepas are excellent with any meal, but are especially good for breakfast. Arepas have a crispy exterior with a soft and creamy texture on the inside. They have a milder corn flavor than tortillas or tamales, and are perfect for soaking up other flavors like the juices of cooked meat, beans, or aji salsa.
Provided by JackieOhNo
Categories Breads
Time 35m
Yield 8-10 arepas
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees.
- In a large bowl, mix all of the ingredients together well, until the mixture is very smooth. Don't worry if the dough appears wet. Let the mixture rest, covered, for about 5-10 minutes, to give the cornmeal time to absorb some of the liquid.
- The dough should be smooth and easy to handle, without sticking to your hands. If the dough seems too dry, you can add a little bit more water or milk. Knead the dough for several minutes and let rest again for 5 minutes. Or if the dough is too wet to handle, add a small amount of masarepa, knead until smooth, and let the dough rest for 5 minutes more.
- Take pieces of the dough and shape them with your hands into round disks, about 2 cm thick, and 3 to 3 1/2 inches in diameter. When shaping the arepas, repair any cracks along the edges with your fingers (moistening your fingers with water will help). If the dough is cracking a lot as you shape it, knead some more liquid into the dough until it can be shaped into disks without forming large cracks.
- Lightly grease the surface of a large heavy skillet (cast iron works well) with vegetable oil and heat the skillet over medium heat. Place the arepas into the skillet in batches, and turn heat down to medium low. Cook until the arepas are lightly browned on each side, about 2-3 minutes per side. Place arepas on a cookie sheet, then place them in the preheated oven for about 8-10 minutes (to finish cooking the inside of the arepas without burning them).
- Serve warm, with butter or cheese.
Nutrition Facts : Calories 179.2, Fat 7.4, SaturatedFat 4.2, Cholesterol 17.4, Sodium 360.7, Carbohydrate 25.9, Fiber 2.3, Sugar 0.5, Protein 3.2
Tips:
- Use fresh ingredients. The fresher the ingredients, the better the arepas will taste. This is especially important for the cornmeal, which should be fresh and finely ground.
- Use the right ratio of water to cornmeal. This will vary depending on the type of cornmeal you are using, but a good starting point is 2 cups of water to 1 cup of cornmeal.
- Knead the dough until it is smooth and elastic. This will help to ensure that the arepas are light and fluffy.
- Cook the arepas over medium heat. This will help to prevent them from burning.
- Serve the arepas warm. They are best when they are fresh out of the pan.
Conclusion:
Arepas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover ingredients, and they can be easily customized to your own taste. With a little practice, you'll be able to make perfect arepas every time.
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