Venezuelan Arepas
Traditional Venezuelan cornmeal arepas cooked on a griddle and finished in the oven to yield soft, fluffy interiors with a crisp exterior.
Pasos
- 1
Preheat oven to 410°F 210 °C · 410 °F · Fuego alto (210°C 210 °C · 410 °F · Fuego alto).
- 2
Pour the water into a large bowl at room temperature and add salt; stir until dissolved.
- 3
Slowly add the cornmeal, mixing as you go until the mixture is smooth and the masa is hydrated; let rest for 5 minutes.
- 4
Heat a budare, griddle, cast-iron pan, or non-stick pan over medium heat and brush with a little oil.
- 5
Moisten your hands with water and take about 2 tablespoons of masa; roll into a ball.
- 6
Between your hands, press the masa to form a flat disc about 3/4 inch thick and 4 inches in diameter, smoothing the edges with wet fingertips.
- 7
Cook the arepas in batches on the preheated surface until golden on each side, about 4–5 minutes per side.
- 8
Transfer to a baking sheet and bake in the preheated oven for 10 minutes, until puffed. They should sound hollow when tapped.
- 9
Serve hot, stuffed with fillings of your choice or with a Venezuelan guiso or stew.
