Quick Weeknights · Venezuelan
Arepas Venezolana
Arepas are Venezuelan cornmeal cakes with a signature crisp crust and a soft, warm interior. They are ideal pockets for fillings like salty cheese and ripe avocado.
Why This Works
The use of precooked cornmeal allows for rapid hydration, resulting in a dough that is both easy to handle and perfectly consistent. By searing the exterior in a hot skillet, we achieve a distinct, golden-brown crust that creates a textural contrast with the tender, steaming corn interior, providing an ideal vessel for rich fillings.
The Upgrade
Add shredded chicken
Chef's Secret
Michelin TechniqueGrill the avocado slightly before adding it to your arepas for a smoky depth of flavor.
Ingredients
Total time including resting: 25 min
Directions
In a large bowl, whisk together the cornmeal and salt, then gradually fold in the warm water by hand until a smooth, pliable dough forms.
2 minDivide the dough into eight equal portions, roll into balls, and flatten into discs approximately 1/2-inch thick, ensuring the edges are smoothed to prevent cracking.
Heat the vegetable oil in a large non-stick skillet over medium heat and sear the discs in batches until a deep golden, crispy crust develops on both sides.
14 minRemove the arepas from the heat and slice each one horizontally to create a pocket, keeping the back edge intact to act as a hinge for the filling.
Stuff the warm pockets generously with the shredded mozzarella and avocado slices, allowing the residual heat to soften the cheese before serving.
Wine Pairing
Albariño
White Wine
The BottlePazo de Señorans Albariño Rías Baixas
The high, saline-driven acidity of this Albariño acts as a laser, cutting directly through the rich, buttery fat of the avocado and the gooey density of the mozzarella. Its crisp citrus notes brighten the toasted earthiness of the cornmeal, ensuring each bite feels light and vibrant rather than weighed down by the oil.
Nutrition per Serving
320
calories
12g
protein
40g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Curtido
Massage shredded cabbage with vinegar and lime to create a sharp, crunchy slaw that cuts through the dense cornmeal cake.
Ingredients
Directions
Place the shredded cabbage in a large non-reactive mixing bowl.
Sprinkle the salt over the cabbage and massage firmly with your hands for 2 minutes until the cabbage begins to soften and release moisture.
In a small bowl, whisk together the vinegar, lime juice, oregano, and red pepper flakes.
Pour the dressing over the cabbage and toss thoroughly to combine.
Cover and allow to macerate at room temperature for 10 minutes.
Drain excess liquid if necessary before serving alongside warm arepas.
Side Dish
Black Bean Salad
Mix canned black beans with cilantro and lime for an earthy, fiber-filled side that complements the arepa filling.
Ingredients
Directions
Combine the drained black beans, chopped cilantro, lime juice, and olive oil in a stainless steel mixing bowl.
Season the mixture evenly with sea salt and cracked black pepper.
Fold the ingredients gently with a silicone spatula to maintain the integrity of the beans.
Allow the salad to macerate at room temperature for five minutes to integrate the acids and fats.
Adjust seasoning to achieve a vibrant, balanced acidity.
Serve immediately alongside warm arepas.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Cooked it for guests over the weekend — everyone asked for the recipe.
Decent recipe. I think it needed a bit more salt, but the technique was interesting to learn.