Venezuelan Corn Arepas
Arepas are small, round patties made from precooked ground cornmeal or flour. They are a typical component of Venezuelan and Colombian gastronomy. Traditionally, they are deep fried, baked, or pan fried and filled with meat and/or beans.
Prep: 5 mins
Cook: 20 mins
Ingredients
Ingredients
- 2 cups of precooked cornmeal (masaharina)
- 2 ½ cups of water (approximately)
- 2 tablespoons ground flaxseed
- ¼ teaspoon turmeric
- Salt and pepper to taste
Instructions
Instructions
- 1. In a large bowl, combine the cornmeal, flaxseed, turmeric, and salt and pepper.
- 2. Add the water little by little, while mixing the dough with your hands. The dough should hold together and be soft and moist
- 3. Let the dough rest for 2 minutes.
- 4. Preheat a nonstick skillet over medium-low heat.
- 5. Scoop out a small handful of dough and roll into a ball. Gently press the ball into a medium-thick circular disc.
- 6. Place the arepas in the pan and cook until golden brown on both sides.
- 7. Serve the arepas hot.
Cooking Tips
Cooking Tips
- 1. Fill the arepas with beans, avocado, or your favorite plant-based filling.
- 2. To prepare red arepas, process ½ cup of beets with ½ cup of water in a blender. Replace the water with this “beet juice” to mix with the cornmeal mixture.
- 3. To prepare green arepas, process ½ cup of spinach with ½ cup of water in a blender. Replace the water with this "spinach juice" to mix with the cornmeal mixture.
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