Learn How to Make Venezuelan Arepas and open a world of delicious food possibilities for your family!! These flat patties made of maize flour are sooo yummy and so easy to make. Fill them with chicken salad, tuna, pulled pork, beef, cheese, ham, eggs… the possibilities are endless.
Arepas are the ultimate comfort food for me!
The arepa is a flat, dish-shaped, unleavened patty made of maize flour which can be grilled, fried, or even boil. Depending on what kind of meal {breakfast, lunch, or dinner} can be filled in many ways. If serving for breakfast, my favorite filling is scrambled eggs, or cheese, and ham. Now, if they are to be served for lunch or dinner, they go perfectly with chicken, beef, pork, tuna, or beans.
Back home the arepa is the most popular food. They’re served in every home, and I would dare to say that almost every day. They would be the equivalent of biscuits in the U.S., the tortillas in Mexico, or the baguettes in France.
This one was a delicious breakfast. I filled them with “Perico”(scrambled eggs with tomatoes and onion) and cheese.
My picky eater 1 (a.k.a .Matthew) LOVES them. That makes this mommy very happy because I somehow feel that I’m transmitting my traditions and culture to him. My picky eater 2 (a.k.a Vicky) is another story. She is not so thrilled about it. I guess I’ll keep trying. It’s not possible that a daughter of mine does not eat Arepa, LOL.
If you like to experiment in the kitchen, I strongly recommend you try this recipe.
They’re easy and quick to prepare.
Arepas can be filled with almost anything, so they are the perfect option to use leftovers. For example: if you have some chicken, just shredded it, fill the arepa, add some cheese, wrapped in foil… Bam! The perfect school lunch for the kids the next day.
For more Venezuelan recipes, click here.
How to Make Venezuelan Arepas
Ingredients
- 2 cups water
- 1 teaspoon salt
- 1 1/2 cups Harina P.A.N (pre-cooked white maize meal)
- 1 teaspoon corn, canola or vegetable oil
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Wash your hands
- In a medium bowl add water and salt. Mix until the salt is dissolved.
- Slowly add the harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken.
- Preheat a non-stick 11-inch square griddle over medium heat. If you don't have a griddle you can use a skillet instead.
- After 5 minutes add the oil to the dough and work it in with your hands for 2 minutes. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.
- Divide the dough into 4 equal portions. Form 4 balls. Then flatten them gently until they’re about 1/2-inch thick discs.
- Place the discs on the preheated griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.
- Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna … your creativity is the limit!
- Serve hot.
- Let the arepas cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze for up to 3 months.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!
My Grandma used to make these. I always wished I could have learned to make her regular dishes. Grandma didn’t keep recipes and she measured by her hands or eyes.
Thank you for the name and the recipe. I always thought they were gorditas. Until I found this recipe by chance. I’m going to make these as soon as possible! Ty so much.
Hello Mary! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hello, I had arepas at a Venezuelan place in Denver, Colorado and looked for a recipe to make them, having enjoyed it so much. I just finished your recipe and they came out super. Taste and texture were like what I had eaten, have to work a little on the color, but shape and size were good. Thank you so much for this gluten free option in breads. I love it.
Going to try the empanadas next.
Hello Susan! I’m so glad you loved the arepas! Thank you for sharing your wonderful feedback.
thank you. I will be making arepas this weekend
Hello Jose! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Wow I made this and they came out so authentic!
Thanks!
Can you make colombian empanadas?
Hello Cyn! It sounds like you nailed it! Colombian and Venezuelan empanadas are very similar so you can check out my empanada recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hello, I am planning on making these tonight. Your recipe (I believe) doesn’t specify how many arepas it makes. You just say “4 servings” and to divide into balls. A lot of other recipes I’ve seen show that 1 serving is 2 arepas but I want to clarify- should this recipe yield 4 or 8 or another amount of arepas. (I know size can vary based on preference but I want to know how to adjust the 5-7 minute cooking time). Thanks!
Hello Jessica! In my recipe, 1 serving = 1 arepa. I usually divide the dough into 4 equal balls to make 4 arepas. of course, you can make them as big or as small as you want, it’s totally up to you. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Looks tasty and im about to make this sometime this week, i have a question, in fact 3 questions that i hope you will be able to answer which are all along the same lines. Firstly if i want to make a bigger arepa like a much wider one like the size of a bigger pizza base how much more should i be using (note im not trying to make pizza), do i simply multiply the amount im using several times and its easy as that?
Is the bread stable or does it break apart easily if you fold it over? Im thinking of making a kebab style pitta/naan with this so i can stuff meat and salad in it but dont know if the bread will break apart if you fold it over. I was thinking also to make 7-9 inch base then roll it over or stick a 7inch base on top of another 7 inch base to make a sort of “sandwich” of sorts.
Also are there any dangers in eating too much Arepa in one sitting, is it unhealthy to eat much of one sitting? Thanks for sharing this recipe and if it goes down a treat i will come back to leave a comment
Hello Jay! You can make the arepa as big as you want, it’s totally up to you. You can use the same amount of ingredients and use the dough to make only one big arepa, instead of several smalls. You won’t be able to fold or roll the arepas, just cut them open and fill them with whatever you choose. Eating too many arepas is as unhealthy as it’s eating too much bread or rice or pasta. It will depend on your eating habits. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello, thank you for the wonderful recipe! I have made them twice now and both times, they are gooey on the inside. Is that normal, and if not can you help me figure it out?
Once again, thank you for sharing your expertise. Ivy Jones
Hello Yvy! Yes, they are kind of gooey but not that much. Next time, after you cook them on the skillet you can bake them for 5-8 minutes at 325º F. This step is optional but helpful in case the arepa is undercook in the inside. Thanks for trying my recipe.
Thanks for sharing this recipe, I tried it at home and my first attempt itself was a success and I tried fillings with chicken and egg and it is so yummy. Hope to read more menus from your blog. Thanks Again.
Hello Ponsundaram! I’m so glad you enjoyed this recipe. Chicken is one of my fave fillings. Thank YOU so much for taking the time to come back and let me know!
I followed this recipe exactly, except I used yellow corn flour (all my international market had), and the mixture is very watery, far from thick enough to make into discs or balls. Am I doing something wrong?
Yes, you’re using the wrong kind of corn flour. You have to use masarepa or the recipe 1) won’t work and 2) won’t be an arepa. You made a soggy tortilla instead.
Hello Aaron! I think you might be using the wrong flour. This is the right one: https://amzn.to/2R5ZP7F It can be found in most grocery stores. Hope this helps! Take care.
Hi Oriana I’m Leah from Trinidad. I just made my first arepa. Thank you for this recipe. I filled mine with cheese and avocado. Question. Can I store unused mix in my fridge and use the next dat?
Hello Leah! Yes, the dough stays fresh for up to 3 days in the refrigerator. Make sure it is well covered. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Really nice, thanks. I baked them in the oven for 10mins after frying which caused them to puff up really nicely.
Sounds like you nailed, Sonny! Thanks so much for your feedback and for trying my recipe.
I dont have any corn oil and its not something i use can i use rapeseed oil or vegetable or sunflower oil instead
Hello Maria! You can use vegetable or canola oil too. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My boyfriend is Venezolano and he has been telling me about arepas so I want to try to cook them. I am vegetarian and want to try making this with beans – do you have a suggestion of how to serve this for dinner with pinto or black beans to make it tasty? I have two semi picky kids too. Thanks!
Hello Emily! You’ll love arepas. This is my black beans recipe: https://mommyshomecooking.com/instant-pot-black-beans-with-chorizo/ Of course, skip the chorizo. if you are short of time you can use canned beans. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’ve tried making these a million times. It never came out right. The proportions were always weird. Your recipe is perfect!! I now know the consistency it should be and don’t need the recipe anymore. Thank you!!!!
Hello Diana – Wow, what a compliment! I’m so glad you liked it and thank you so much for taking the time to come back and let me know!
Just came here to check for how long to cook in a electric skillet.. ???
I forgot how to make them. “I’m from Maracaibo”
Living in Georgia since 2005. ??
Hola Javier!! Hope you enjoyed the arepas. Make sure to check out my other Venezuelan recipes =)
Do you think that I could make these, stuff them with eggs and then reheat in the oven the next day?
Hello Rhonda! I don’t recommend reheating the arepas already filled. I would reheat the arepas and egg separately and then fill them when you are ready to serve. Hope this help.?