How to Make Arepas (3 Ingredients!)
An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich!
Prep: 10min
Total: 30min
Yield: 6
Serving Size: 1 (Arepas)
Nutrition Facts: servingSize 1 (Arepas), calories 233 kcal, Carbohydrate 46.9 g, Protein 4.3 g, Fat 2.3 g, Saturated Fat 0.3 g, Sodium 390 mg, unSaturated Fat 1.91 g
Ingredients:
- 2 cups warm water
- 1 heaped tsp sea salt
- 2 cups areparina*
- 1 Tbsp avocado, coconut, or vegan butter for cooking ((if avoiding oil, just omit and be sure your pan is non-stick))
Instruction:
- Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
- A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional).
- Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
- Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK – just use your hands to close the cracks by gently patting along the edges (see photo).
- Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You’re looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
- Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they’re warm but not piping hot.
- To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can “stuff” it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
- Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I’d recommend letting them thaw first and cooking them as instructed.
How To Make The Perfect Venezuelan Arepa With Victoria Masso
FAQ
What are the ingredients for arepas?
While arepas are generally considered to be healthy, some people may worry about whether they are fattening. Arepas are made from cornmeal, which is a whole grain. This means that they are high in fiber and nutrients. Arepas are also usually cooked in healthy oils, such as olive oil.
Is arepa healthy or not?
Arepa Flour
Traditionally arepa dough was made by cooking dried corn, mashing it, and then drying it into a flour. But, nowadays you can purchase a special dehydrated, cooked corn flour, called masa arepa (also known by its brand names Masarepa or Harina PAN).
What is arepa flour made of?
Arepa flour is a refined, pre-cooked corn flour (“harina de maiz refinada, precocida”.) It is not the same as the masa harina that is used in Mexico; for arepa flour, large-kerneled corn is used that has large, starchy endosperms, making for a starchier flour than that which is used for tortillas.
