Venezuelan Arepas are a classic breakfast and dinner staple. They can be stuffed with almost anything you want, making them super flexible and useful for any meal (in the photo they're stuffed with shredded beef).
Author: Juan Pedro Cocina
P.A.N.® Harina Flour
In a large bowl add
Water (2 1/2 cups)
Salt (1 tsp)
Oil (1 tsp)
Next slowly add the
P.A.N.® Harina Flour (2 cups)
while whisking using a spoon. Using your hands, mix and break apart any lumps. If the mixture is too watery add more Harina Flour. However, we need the mixture to be a bit wet so that it is not too crumbly when making the arepas. Let the mixture rest for 5 minutes.
Wet your hands with some water and taking a handful of the mixture roll into a ball and then press together with your hands to create the circular shape. If the edges crack, use your wet fingers to push and close the cracks.
In a large pan over medium heat, add a little bit of oil and spread using a napkin. Place the arepa down and cook for 5-7 minutes without moving them.
Flip and cook for another 10 minutes. Make sure the bottom is fully cooked before flipping to avoid sticking and breaking the arepa apart when flipping.
When you see a golden crust formed on both sides, the arepas are done. You should be able to tap them and hear a hollow sound. Using a knife, open 3/4 of the way so that you can fill then but still close together.
Fill with whatever stuffing you'd like such as shredded beef, ham and cheese etc.
Nutrition Per Serving
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