Arepas are the Venezuelan daily bread made with precooked corn meal in a round semi flat shape griddle or fried. They are made using a special flour HARINA PAN (Venezuelan precooked cornmeal).
|Ingredients for Masa - Arepa Dough||Preparation|
| 2 cups HARINA PAN white corn meal.|
1/2 teaspoons salt
2 Tbsp of vegetable or canola oil
2 1/2 cups lukewarm water
|Stir in 2 cups of lukewarm water the salt and oil.|
Gradually add the Harina Pan. You can stir with a fork with fast movements to avoid lumps and finished mixing with your hands like you are making bread dough.
Set aside to rest for 10 minutes the masa will dry a little bit. You can add a few tablespoon of cornmeal if is too soft and needle again after 10 minutes resting.
Take a small portion of masa; make a small ball and semi flatted.
Lightly oil a large nonstick pan or griddle and heat over medium heat.
Cook the Arepas for approximately 4 minutes in one side until a crust is formed and then flipped to the other side until is completely cooked - more minutes. The Arepa will be read when you take out and tap with your fingers and sound like a drum.
Split each arepa in half without cut completed to the end and stuffed with your preferred filling.
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Arepas can be filled with: cheese and butter, Perico scrambles eggs with tomatoes and onion, black beans and cheese, Shredded beef, shredded chick, salami and cheese, ground beef, avocado and mozzarella cheese, chicken salad, and more. Is futures post you will have the recipes to some of the filling. If you want to make at home do not use Maseca Mexican flour - is not the same, use HARINA PAN and do not put ketchup, mustard or peanut butter. Is a delicious and unique Venezuelan dish.The following are some of our delicious Venezuelan Arepas and fillings and you can order any of them if you ever have the chance to visit an Areperia or make at home.My son favorite's is with cheese and when he came back from school said: Mama make me an arepita!
|Queso y Mantequilla: stuffed with cheese and butter.|
Perico: Scrambled eggs cooked with chopped tomato and onion.
Jamón y Queso: stuffed with ham and cheese.
Pabellón: filled with shredded beef, black beans, white rice and fried plantains.
Dominó: filled with black beans and grated white cheese.
Reina Pepiada (The Queen): filled with shredded chicken, mayonnaise, and chopped avocado.
La Viuda (The Widow): a plain arepa.
La Pelúa (The Hairy One): filled with shredded beef and grated yellow cheese.
La Catira (The Blond One): filled with shredded chicken and Gouda cheese.
Rumbera (The Party One): the filling is Pork and Gouda cheese.
Musiua (The “Monsier” One): Arepa burger, filled with a burger patty, tomatoes, onions and lettuce.
Bomba (The Bomb): stuffed with Perico and Black Beans.
Carne Mechada: stuffed with Shredded Beef.
Carne Molida: stuffed with ground beef.
Pernil: stuffed with roast pork.
Pollo: stuffed with Shredded chicken.
Chicharrón: stuffed with Pork crackling.
Cazón: stuffed with shark.
Atun: Tuna salad with onions and a squeeze of lemon.
Chorizo: stuffed with Spanish Sausage or Chorizo.
Guasacaca: stuffed with Guasacaca and white cheese.
Ensalada de Gallina: Chicken salad.
Diablitos: Devilled ham.
Queso de mano: "hand cheese", a soft white Venezuelan cheese.