Corn Flour Arepa Recipe: a Venezuelan tradition that conquers palates
Arepas are a variety of corn bread found in South America, especially in Venezuela and Colombia. They are usually made with fine or coarse corn flour, and are usually served filled with various ingredients (chicken, cheese, beans, pork).
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The most common filling is queso fresco, which is a white cheese. It is traditional to eat arepas with a type of butter or margarine called "mantequilla". Here is our basic recipe for corn flour arepas, I hope you like them!!!
What is a corn flour arepa?
A corn flour arepa is a type of flatbread originating in Venezuela and Colombia, made with pre-cooked corn flour and water. The dough is kneaded, formed into disks and cooked in a frying pan or griddle until golden brown and crispy on the outside and soft and fluffy on the inside.
Corn flour arepas can be filled with a variety of ingredients, such as cheese, meat, avocado, beans, among others, for a complete and nutritious meal. Corn flour arepas are an important part of the gastronomy of Venezuela and Colombia and are enjoyed all over the world as a delicious and healthy fast food option.
Venezuela developed the corn flour Arepa, thanks to the appearance of P.A.N. flour.
They are usually made with fine or coarse corn flour, and are usually served stuffed with various ingredients (chicken, cheese, beans, pork).
The most common filling is queso fresco, which is a white cheese. It is traditional to eat the arepas with a type of butter or margarine called "mantequilla". Here is our basic recipe for cornmeal arepas, I hope you like them!!!
How to make corn flour arepa?
It is very easy to make corn flour arepas, there are only a few ingredients and with a few steps you can achieve it. With practice everything is possible, knead well and have patience when forming the arepas. At the beginning they will not be very round, but little by little you will get there. Follow the steps below in the recipe.
Corn Flour Arepa Recipe
Equipment
- Kneading container
- Budare or frying pan
- Kitchen
Ingredients
- 2 Tazas Water at room temperature - not cold
- 1 Cucharadita Salt
- 2 Tazas Precooked corn flour
Instructions
- There are two ways to make arepas with corn flour, each one chooses or uses the method that works best for him. However, many times we do it in a family tradition.The most used method consists of mixing the flour and salt in a large container, add the water little by little and knead until it is smooth and does not fall apart.Some add a teaspoon of butter to make the dough more flexible.The other option, which works better for me, is to first put the water and salt in the large container and mix them together. Then we add the corn flour little by little until we get a homogeneous dough.With the first method you are sure to get lumps, so you will have to spend more time kneading. With the second method, since we are mixing the flour little by little, no lumps are formed and it is easier to knead.In this recipe we put the water first.
- Add the two cups of water in the container.
- Add the teaspoon of salt to the water and stir until well mixed.
- Gradually add the flour to the container with water and salt. Stir while adding the flour to avoid lumps.
- Each type of flour has a different consistency. In some cases it is necessary to let the mixture stand for about 5 minutes.
- Now, knead the mixture until it is sufficiently consistent and the dough does not stick to your hands.
- Form dough balls of a size that you can easily handle with your hands. After the ball is uniform, keep turning your hands, but keep pressing so that the dough is flattened and the arepa takes shape.
- Give the final shape to the arepa by wetting your hands, then place the arepa on a baking pan or frying pan. To prevent them from sticking you can put a little bit of oil or matequilla before placing the arepa.
- Cook for 5 to 6 minutes on each side over medium heat.
- To know if they are ready, grab the arepa and tap it with your fingers. If it sounds like a drum, they are ready to eat.
Video
Notes
Nutritional Information
The nutritional information of a corn flour arepa may vary depending on the size and ingredients used to fill it. However, the following information refers to a basic corn flour arepa without filling: Calories: 120-150 calories per arepa (depending on size).Fat: 1-2 grams
Carbohydrates: 25-30 grams
Protein: 3-4 grams
Fiber: 2-3 grams The corn flour used in the preparation of arepas is rich in complex carbohydrates and dietary fiber, which makes it a good source of energy and helps maintain the feeling of satiety for longer. Adding ingredients such as cheese, meat, avocado, beans, among others, increases the amount of protein and fat in the arepa, which can make the amount of calories and nutrients vary significantly.
It gives you a Arepa con Queso?
This is the basic Venezuelan recipe and from which all others are derived. It is also the basis for the stuffed arepas, since what changes is the filling to be used.
Also on this base many variations are formed, adding to the corn flour everything you can imagine. For example: oatmeal, flaxseed, carrots, beets, cassava, among many options.
From this we can see the amount of options and the versatility of the arepa. We can combine corn flour with other elements to form the arepa dough, but also combine with it all the possible fillings.
We will never get tired of eating arepas because of this wide variety.
You can continue to see colombian arepas, arepas venezolanas or go to arepas recipe
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