Corn Bread (Venezuelan Arepas)
Whether you've wondered how to make arepas or you've never heard of them before, you're sure to fall in love with these easy and versatile South American corn bread rounds. Hundreds of years ago, arepas were being cooked by indigenous tribes across Venezuela, on the northern tip of South America. In fact, the name arepa comes from the indigenous word Erepa, which means corn. Arepas are corn patties that are now widely popular in both Colombian and Venezuelan cuisine. Imagine a corn tortilla crossed with a tamale, all in an English muffin shape. Arepas can be stuffed with fillings or eaten alone, making them a very versatile accompaniment to any meal.
Venezuelan Arepas vs Colombian Arepas:
The dough for Venezuelan arepas tends to contain a bit of fat, making them a tad greasier than their Colombian brother. Venezuelans eat their arepas as a snack or late night food, and they are often stuffed with savoury fillings like Venezuelan shredded beef, black beans, fresh cheese, etc. Colombian arepas are more commonly eaten with the "fillings" piled on top, and are popular breakfast foods. But, they can be found eaten at any time of day, particularly the version with cheese stuffed inside. The dough for Colombian arepas contains no kosher or sea salt or oil, making them a bit more bland if you want to eat them straight up. But, the crunchy exterior and soft interior make them perfect for topping with cheese or butter.
2 cup warm water
1 Tbsp. oil
1 tsp. kosher or sea salt
2 cup masa arepa, (pre-cooked corn flour not masa harina)
Place the water, oil and kosher or sea salt in a large bowl. Mix to dissolve the kosher or sea salt.
Slowly add the masa arepa, mixing as you add.
Cover the bowl with a damp tea towel and let the dough rest for 10 minutes. After resting, add 1 Tbsp. water if the dough seems too dry to hold together well.
Divide the dough into 6 roughly even pieces and shape each piece into a ½" disc (roughly 4" in diameter).
Grill Your Arepas:
Heat a cast iron griddle over medium high heat. Brush the griddle with a little oil and add the arepas.
Cook the arepas for 3-5 minutes on each side, just to seal the dough. Then, reduce the heat to medium or medium low and continue to cook the arepas for 8-10 minutes per side, until golden brown and lightly charred, reducing the heat of your griddle as necessary. (The arepas should be puffed slightly and sound slightly hollow when tapped.)
Remove the arepas from the pan and let them cool on a wire rack for about 10 minutes.
If you will be filling the arepas, split them in half, nearly all the way with a sharp knife.
Stuff and serve warm.
Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).
To Bake the Arepas:
First, seal the arepas on a hot griddle, brushed with oil for 3-5 minutes on each side.
Then, bake the arepas for 18-20 minutes, until they have puffed slightly and sound hollow when tapped.
Let the arepas cool for 10 minutes before slicing.
Stuff and serve warm.
To Fry the Arepas:
If you plan to fry your arepas, you will need to make 12 rounds. Shape them into smaller discs that are ¼" thick.
Heat 1" of oil in a large skillet. (The oil should be about 370°F.)
Place the shaped arepas into the hot oil and fry for 10 min or until golden.
Remove the fried arepas from the hot oil and let them cook on a paper towel lined platter.
Serve warm.
Makes 3 servings.
Cook's Notes: Cooked arepas store well at room temperature in an airtight container for 2-3 days. If you will be storing them for longer, keep them in the refrigerator, for up to 5 days. Reheat them in an oven or toaster oven for best texture.