Arepa is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It is eaten daily in those countries and can be served with accompaniments such as cheese, avocado, or (especially in Venezuela) split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, Trinidad and Tobago and the Canary Islands. It is similar in shape to the Mexican gordita and the Salvadoran pupusa.
- 4 cups (16 oz) arepas flour (e.g., Goya Masarepa; Harina Pan)
- 6 cups warm water
- Salt to taste
Adapted from biotrendies.com
1. Mix arepas flour and water together until well-blended and moist and there are no grainy lumps. If the dough is too soggy and sticks to your fingers add more flour. If it is too dry add water. The perfect dough should roll easily into a large ball without cracking. Divide the dough into equal 1/3 cup pieces and roll them into balls. Pat and turn each ball in your hands to form a patty half an inch thick. Let patties sit 20 minutes before cooking.
2. Cook patties on oiled skillet ~10 minutes, flipping several times during cooking.
3. Place cooked arepas on an ungreased baking sheet and bake in 300F oven for an additional 10 minutes. Arepas are done when they are golden-brown and crispy on both sides, and sound “hollow” when tapped.
4. Let arepas cool a couple of minutes then make an incision along the outer edge of each arepa. The trick is to slice through the middle but not going all the way – and then open it up like a pocket for the filling. Stuff with desired filling and serve.
Makes 24 arepas (enough for 6 people to have 4 arepas each).