how to make Arepas
Servings: 10 arepas
- 2 cups Water
- 1 tablespoon Butter
- 1 Egg
- 3 cups early white corn flour (harina PAN)
- 1 teaspoon Salt
- In a bowl place the flour with water, salt, egg and butter. Mix for a few minutes to create a smooth, even dough.
- Let the arepas mixture stand for 2 minutes.
- Divide the dough into portions and make a "small ball" out of the dough. Then, with the palms of the hands give a circular shape, pressing, creating a kind of tortilla. (see video) VIEW VIDEO
- To cook, place the arepas on a griddle or frying pan with a medium flame, for 7 to 10 minutes. They should be dorasdas on both sides.
- Reina pepiada: perhaps the most famous arepa in Venezuela is avocado, chicken salad and mayonnaise.
- La Pelúa: is an arepa stuffed with shredded meat (previously shredded and stewed meat) with grated yellow cheese.
- La Catira: very similar to the "arepa pelúa", but the meat is changed from "mechada" to "mechado" and "guisado" chicken, it also has grated yellow cheese.
- La Sifrina: the word sifrina is what in Spain would be the "pija", this is how it refers to girls who are very leftover or "raised nose". Continuing with the fillings of the arepas, the sifrina is the same Reina pepiada but yellow grated cheese is added.
- The Domino: surely you can already imagine it, it is an arepa filled with caraotas or beans with grated white cheese.
- La Rumbera: is one of the best arepas out there, it has a pork leg stuffed with baked pork and grated yellow cheese.
- La Rompe colchón: it is a very traditional arepa on the Venezuelan coast, it has a mixture of seafood (shrimp, octopus, pepitones, oysters and squid), and it is called mattress breaker because of its aphrodisiac properties.
- Pavilion Criollo: is one of the "most stuffed" arepas in Venezuela, has black beans (caraotas), shredded meat, slices and grated white cheese. In the coastal zone, the meat is exchanged for fish.