Easy Authentic Pork Stew and Bean Soup Arepas Recipe – A Taste of Tradition

Discover the magic of Venezuelan cuisine with these mouthwatering stuffed arepas, perfect for a hearty meal or satisfying snack!

Arepas are a beloved staple in Venezuelan cuisine, traditionally crafted from dried corn that’s been ground into a fine meal. Unlike their Colombian counterparts, Venezuelan arepas are thicker and designed to be split and filled with an array of delicious ingredients.

While the basic cooking method mirrors that of Colombian arepas, the Venezuelan version requires a bit more finesse. Due to their thicker nature, these arepas need a longer, gentler cooking process to achieve that perfect balance of a crispy exterior and a soft, pillowy interior. We’ll start them in a skillet and finish them off in the oven for optimal results. (Grilling enthusiasts can adapt by moving the arepas to a cooler part of the grill for the final stage.)

When it comes to fillings, the sky’s the limit! A classic choice is shredded Guayanés cheese, similar to low-moisture mozzarella. Other popular options include creamy avocado slices, tender shredded chicken, savory black beans, crispy pork skin (chicharrón), or succulent grilled beef. For an exciting twist, try our recipe for arepas rumberas – a modern take on this traditional dish.

Irresistible Venezuelan-Style Arepas (Arepas Rellenas) Recipe

Ingredients

• 1 1/2 cups masarepa (pre-cooked corn flour)
• 1 cup water, plus extra as needed
• 1 teaspoon vegetable oil
• Kosher salt to taste
• 2 teaspoons butter
• Fillings of your choice: cheese, beans, shredded chicken, or pulled pork

Directions

1. Preheat your oven to 325°F (160°C) with the rack in the middle position. In a medium bowl, combine the masarepa, water, and vegetable oil. Knead the mixture with your hands until a smooth dough forms. Test the consistency by flattening a small piece between your palms – if the edges crack, gradually add more water, one tablespoon at a time, until the dough is pliable and crack-free. Season with salt to taste, cover, and let the dough rest for 5 minutes.
2. Divide the dough into 4 equal portions and roll each into a ball. On a wooden cutting board (or a regular board covered with plastic wrap or parchment paper), flatten each ball into a disk approximately 4 inches in diameter and 1/2 inch thick.
3. Melt the butter in a 12-inch cast iron or non-stick skillet over medium-low heat. Add the arepas to the pan, occasionally moving and rotating them. Cook until the first side develops charred spots and a dry crust, about 5 minutes. Flip the arepas and cook the second side until a similar crust forms, approximately 5 minutes more. Transfer the arepas to a baking sheet and bake for about 10 minutes to ensure they’re cooked through. Remove from the oven, let them rest for 5 minutes, then split, fill, and serve your delicious Venezuelan-style arepas!

Pro Tips

Masarepa, the star ingredient in this recipe, is a dehydrated pre-cooked cornmeal. Look for it in the Latin section of your local supermarket – popular brands include Goya and P.A.N. While this recipe calls for white masarepa, yellow varieties work just as well.

For a different cooking method, try using a greased panini press or grill your arepas over low heat for a unique flavor profile.