Venezuelan Arepas: My Mother’s Arepa Recipe

 
 

Note: all dialogue was originally said in Spanish, but translated for your reading pleasure :)

“Since when do I know the arepa? Probably since I was in my mother's womb I imagine” my mother told me as she skillfully placed her perfectly round arepas on the frying pan. La arepa is a staple food of Venezuelan and Colombian households. I’ve been having arepas for breakfast, lunch, and dinner for as long as I can remember, and they will always be a vital part of my diet. I am Colombian on my dad’s side and Venezuelan on my mom’s, and I can say without a doubt that the Venezuelan arepa is superior (sorry parces!) The arepa reminds me of my mom, my tias, my grandma, and of a sweet Venezuela that I hope I am able to visit one day. To close out Latine/x Heritage Month, Sustainable Baddie is sharing my mother’s arepa recipe so that you too can experience the wonder that is the arepa! 

 

An arepa is a pre-Columbian cornmeal patty made from pre-cooked cornmeal. It originated in the northern region of South America. Although both Colombians and Venezuelans eat arepas on the daily, the two are very different from one another. My mother likes to point out that the Venezuelan arepa, which is thicker than the Colombian arepa, is the original arepa, and is usually cooked or fried in oil and stuffed with a number of different toppings. The Colombian arepa is much thinner, grilled, and topped with only butter and/or cheese. 

“[Venezuelans] grew up with arepas,” my mom told me. “In the mornings, my mom would wake up at 5 am and make her arepas. We would all eat breakfast and she would pack us an arepa with cheese as a snack to take to school. At night, it was the same thing, una arepita with whatever was left over from dinner, be it black beans or stewed meat.”

What’s great about arepas is that A. they are gluten-free, and B. they can be stuffed with literally anything! As a kid, I would eat them with Kraft’s American Cheese (like a proper picky eater – gross, I know), or egg and butter, but my faves now are the arepa pabellón, which has platano maduro (sweet plantain), cheese, and caraotas (black beans) or an arepa version of a bacon, egg, and cheese, which is the arepa my mother made (below), in proper homage to our Venezuelan and NJ/NY heritage. 

 
 
 

To make this recipe you will need*:

  1. 2 cups of Harina P.A.N. (white corn meal). Venezuelans use this specific brand, but feel free to switch it out for your choice of pre-cooked corn meal. You can probably find this at your nearest bodega or international food store. 

  2. 2 ½ cups of water

  1. 1 tsp of salt

  2. 1 tbsp of oil (we like to use avocado, but the choice is yours!)

  3. Filling of your choice (we made bacon, egg, and cheese)

*Like most Hispanic mothers, my mom does not measure out the ingredients, everything is al ojo (by the eye). Listed here are the ingredient amounts on the back of the Harina P.A.N. packaging!

 

Making the Masa (Dough)

 
 

  1. In a large mixing bowl, add about 2 cups of water, oil, and salt (al gusto / to your liking)

  2. Mix in your Harina P.A.N. (or pre-cooked corn meal of your choosing) until you get until you get a soft dough-like consistency

    1. Add more water or Harina P.A.N. as needed

  3. Let the dough sit for 5 to 10 minutes

 

Shape the arepa

 
 

  1. Separate your dough and roll into small balls (size is up to you, start small and work your way up depending on how big/thick you want your arepa)

  2. On your repurposed Harina P.A.N. plastic bag or a large beeswax wrap sheet, add some water to wet the sheet

  3. Place your dough ball on the sheet and begin to pat it down going around the ball in circles until you have a flattened circle dough shape, you’ll want it to be about ¾ - 1 inch thick

 

Fry the arepas

 
 

  1. On medium heat, add oil to a large pan 

  2. Once the oil is hot, peel the arepas off your sheet and add to the pan (careful, the oil may jump!)

  3. Once the side on the pan is golden brown and crispy, flip to cook the other side – about 7-10 minutes on each side

 

Stuff Your arepas

 
 

  1. Once your arepas are golden brown on each side, transfer them to a plate 

  2. Open by slicing down the middle with a butter knife

  3. Stuff with any filling you like! For this recipe, we used bacon, eggs, and cheddar cheese, but common fillings are: 

    1. Caraotas (black beans) and cheese 

    2. Avocado, tomato, and salt

    3. Platano maduro (sweet plantain), carne mechada (shredded meat), and caraotas

    4. Huevos pericos (scrambled eggs with scallions and tomatoes)

    5. Anything! This is the beauty of the arepa. 

  4. Plate and enjoy with a cup of coffee! 

“La arepa es, para nosotros los Venezolanos, como parte de nuestra identidad… todos los Venezolanos nacimos con la arepa debajo del brazo. Siempre llevamos una arepita.”

“The arepa is, for us Venezuelans, like part of our identity… all Venezuelans were born with an arepa under their arm. We always have an arepa with us.”

 
 
 

***It was Sunday morning so please excuse my crusty hair and our MasterChef plating, but my mom is so cute with her lil’ arepas!! 

Have you tried Venezuelan (or Colombian) arepas? If you try this recipe, send us a pic or tag us on Insta! 

LifeNatasha Lopezfood3 Comments