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Arepas

Crispy-on-the-outside, soft-on-the-inside cornmeal cakes stuffed with shredded chicken, black beans, avocado, and queso fresco. A Venezuelan staple you can fill with anything.

DinnerVenezuelanEasy

15 min

Prep

20 min

Cook

35 min

Total

Servings

Easy

Difficulty

Instructions

Mix the cornmeal, warm water, and salt in a bowl. Let it rest for 5 minutes, then knead briefly. The dough should be moist but not sticky (add water or flour as needed). Divide into 4 balls and flatten into discs about 1/2-inch thick.

Heat oil in a skillet over medium heat. Cook the arepas for 5-6 minutes per side until a golden crust forms. Transfer to a 350F oven for 10 minutes to cook through.

Tip: The arepa should sound hollow when you tap it. That means the inside is cooked and ready to be split open.

Slice each arepa open like a pita pocket. Stuff with shredded chicken, black beans, avocado, queso fresco, and hot sauce.

Nutrition per Serving

380kcal

Calories

22g

Protein

42g

Carbs

14g

Fat

Fiber

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Arepas

Ingredients

For the filling

Instructions

Nutrition per Serving

Tags

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