How to make Venezuelan arepas



The arepa It is, without a doubt, one of the most typical and popular dishes of Venezuela, being ideal for an energetic and delicious breakfast or for a simple family dinner. Its classic presentation is made from cornmeal, then be filled with a huge number of alternatives that make it an option suitable for all tastes, pockets and demands. Do you want to enjoy some delicious Venezuelan arepas but you don't know where to start? In we explain in detail how to make them.

Low difficulty Ingredients:
  • Two cups of cornmeal for 4 people at 2 or 3 arepas per person
  • A teaspoon of salt
  • Warm water
  • Warm milk (optional)
  • One teaspoon of butter (optional)
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The traditional recipe of arepas It only requires cornmeal, water and salt, so in addition to being delicious do not contain gluten, so they are perfect for celiacs. However, if you want to obtain a much softer and tastier dough, you can add a little milk and a teaspoon of butter to the mixture. Your arepas will be simply delicious.


The arepa mass It should always be soft and easy to mold, if it is hard the end result will also be a hard and difficult to enjoy and digest.

To make your arepas smooth and rich, start by mixing a cup and a half of warm water with half a cup of whole, skimmed or skimmed milk (as you prefer). Add the teaspoon of salt and stir. If you wish you can do without milk and then use only two cups of water.


Add the butter if you want to add more flavor to the dough. Then go adding little by little Cornmeal while mixing by hand. Do not do it all at once or you run the risk that the dough will be very hard.

Stop pouring the flour when the dough is compact but still soft and easy to mold. If you feel that it has become too hard, just add a little more liquid.


Turn on the oven to 250 º to preheat it and, simultaneously, place a nonstick skillet over medium heat so that it warms up, it is not necessary to add oil.

It is time to make the arepas. Make balls with the dough that you will then gently smash to form a kind of round bread about a finger thick. The size of the arepa will be basically what the chef wants.


Place the arepas in the pan over medium low heat so that they are browned and sealed externally. It is important that you do not make them over high heat because they will burn on the outside and be raw inside.

Once golden and sealed, put them in the oven for 5 minutes on each side. Although many people skip this step and make them only in the pan, this final touch allows the arepas to be crispy on the outside and soft and cooked on the inside.


When your arepas They are hard and golden on the outside will be ready to be consumed. Now you just have to open them and fill them with whatever you want: ham and cheese, chicken, meat. There is a long list of delicious possibilities to make an exquisite and very complete meal. Enjoy your meal!

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