Arepas
Stuffed Arepa
Mar
Stuffed Arepa
Arepas is a typical food of Venezuela and Colombia. Discover the taste of new cultures.
Ingredients
- Flour: We recommend the traditional Harina Pan that you can get here
- Water: 1 1/2 cups water, plus more as necessary.
- 1 teaspoon vegetable oil
- Kosher salt.
- 2 teaspoons butter.
METHOD
We like to make it easy
1
Adjust oven rack to middle position and preheat oven to 325°F (160°C). Combine Harina pan, water, and vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water, 1 tablespoon at a time, until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for 5 minutes.
2
Divide dough into 4 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.
3
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see notes). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.
