Venuzuelan Style Arepas Recipe


Venuzuelan Style Aprepas

These Venuzuelan Style Arepas are corn cakes made from a special corn flour called masarepa. Arepas have a crispy exterior and a mild corn taste and soft inside.


  • 2 cups masarepa cornmeal
  • 1 1/4 cup warm water
  • 1/2 cup milk or buttermilk
  • 4 tablespoons of butter melted
  • 1 teaspoon salt
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon sugar


  • Pre-heat the oven to 350 degrees
  • In a large bowl, mix all of the ingredients well until smooth. Let mixture rest for about 5-10 minutes to give the cornmeal time to absorb some of the liquid.
  • The dough should be smooth and easy to handle without sticking to your hands. If the dough seems dry, you can add a little more water. Knead the dough for several minutes and let rest again for 5 minutes. If the dough is too wet to handle, add a small amount of masarepa, knead and let the dough rest for 5 minutes more.
  • Take pieces of the dough and shape them with your hands into round disks, about 1/2-inch thick and 3 to 3 1/2 inches in diameter. When shaping the arepas, repair any cracks along the edges with your fingers.
  • Lightly grease the surface of a heavy skillet (cast iron works great) with vegetable oil and heat over medium heat. Place the arepas into the skillet in batches. Cook until the arepas are lightly browned on each side. Place arepas in the oven for about 8-10 minutes to finish cooking the inside of the arepas without burning them.
  • Serve warm. Makes about 8-10 arepas, depending on size

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