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
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
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Mary says
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.
Oriana Romero says
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!
Susan says
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.
Oriana Romero says
Hello Susan! I’m so glad you loved the arepas! Thank you for sharing your wonderful feedback.
jose corniellis says
thank you. I will be making arepas this weekend
Oriana Romero says
Hello Jose! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Cyn says
Wow I made this and they came out so authentic!
Thanks!
Can you make colombian empanadas?
Oriana Romero says
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.
Jessica says
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!
Oriana Romero says
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 =)
jay says
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
Oriana Romero says
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 =)
Ivy Jones says
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
Oriana Romero says
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.
Ponsundaram says
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.
Oriana Romero says
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!
Aaron says
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?
Anna says
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.
Oriana Romero says
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.
Leah says
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?
Oriana Romero says
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!
Sonny says
Really nice, thanks. I baked them in the oven for 10mins after frying which caused them to puff up really nicely.
Oriana Romero says
Sounds like you nailed, Sonny! Thanks so much for your feedback and for trying my recipe.
Maria says
I dont have any corn oil and its not something i use can i use rapeseed oil or vegetable or sunflower oil instead
Oriana Romero says
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 =)
Emily says
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!
Oriana Romero says
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 =)
Diana says
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!!!!
Oriana Romero says
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!
Javier R says
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. ??
Oriana Romero says
Hola Javier!! Hope you enjoyed the arepas. Make sure to check out my other Venezuelan recipes =)
Rhonda says
Do you think that I could make these, stuff them with eggs and then reheat in the oven the next day?
Oriana says
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.?
Brian says
I just made them for only the second time, and even after doing a follow-up baking, I ended up with a crispy outside but an inside that was like very thick mashed potatoes. I guess I was expected something more like bread inside. Not sure if I am missing something here.
Oriana says
Hello Brian! Thanks for trying my recipe. The arepas have not bread texture. Having said that, they shouldn’t be like thick mashed potatoes either. I would suggest reducing the heat a big, so they don’t burn in the outside, but let them cook the inside a little more. Hope this help.
Denise says
I just contacted PAN flour manufacturer and they said that they use genetically modified corn to make this flour.
If I use a different flour, one that is not precooked like PAN’s is the recipe or process different?
Oriana says
Hello Denise! I am sorry I cannot be more helpful but all the flours I have used to make arepas are precooked. If you do try using an alternative flour, please let me know the outcome. Thanks for stopping by.?
Margarita says
I’m so happy to have found this recipe today!!!! I just found some P.A.N. cornflour here in Australia and was like, “I am totally gonna make arepas!” then I realized “I have NO IDEA how to make arepas!”. I grew up in NYC with my Ecuadorian parents and mom would make these every so often and I LOVED them but I haven’t had mom’s yummy arepas since she passed away nearly 9 years ago and I’m not sure if I can get them here in Melbourne, even if I could, part of me believes they are not gonna be as yummy as mom’s and I’ll be sadly and badly disappointed. At least this way I can play around with it at home til I perfect them or make them as close to Mom’s as possible 🙂 Thanx so much for posting this!!! So excited!
Oriana says
Hello Margarita!! I am so glad you found my recipe. Arepas are really easy to make so I am sure you’ll do a great. I have never tried Ecuadorian arepas (adding them on my list). Thank YOU for your kind message and please let me know how your arepas turned out. ?
Melissa S. says
Thank you so much!! These arepas are so delicious!! SO much better than store-bought!!
Oriana says
Hello Melissa!! I am so glad you like arepas. And I agree, homemade is always better. Thanks for trying my recipe and for your feedback.
M B Hamilton says
Thank you for your Carne Mechada recipe.
I would like to know which cheese you use for arepas. I can’t find, of course, Queso de Año nor Queso de Mano here in US – Westport Ct area.
Making Pabellon for friends.
Agains, thank you.
Mari
Oriana says
Hello Mari! I use queso aserrin, which I buy in Latin markets. It’s very similar to queso llanero. If you cannot find that type of cheese try queso cotija, in my opinion tastes like queso de año. If you are craving the salty taste if venezuelan cheese try arepas with feta (my personal favorite). You can also buy venezuelan cheese online ( https://www.thehallacafactory.com), but they are a little expensive. Hope it helps. Thanks so much for stopping by.
Robin says
My neighbor made this for me with the shredded beef and chicken today. DELICIOUS!! She even gave me a bag of the PAN to be able to make it at home.
mommyhoodsdiary says
Hello Robin, I’m glad you like arepas! You can fill them with cheese, jam and cheese, tuna salad, egg salad, chicken salad, beans, etc… Enjoy!!!
Kay says
I followed the package’s directions for 1 cup PAN mix + 1 cup water + 1/4 cup milk and rest for 6 minutes but the batter was too soft to be shaped, they were all over my fingers! With your proportions, was it easier to form into balls?
mommyhoodsdiary says
Hi Kay! I think you bought the mix to make cachapas, not arepas, because the arepas mix doesn’t call for milk. The cachapa mix also says PAN in the package but this mix is sweet corn(maiz dulce). Look for the yellow package that says 100% white corn. Cachapas are delicious too! To make them just follow the package’s instructions then cook them as pancakes.
Kay says
Hi! It’s P.A.N. sweet corn mix (mezcla de maiz dulce) and at the bottom it says it’s for Arepas de Choclo, Cachapas, Chorreadas, etc etc! 🙂 I’ll probably use less liquid the next time and see if it works. Thanks.
mommyhoodsdiary says
Hi Kay…Yes, I know that mix (the packet is red). That one is used to make cachacas (venezuelan corn pancakes) and it is sweet. I use it a lot because my son LOVE cachapas. Arepas are not suppose to be sweet so you need to use the mix that says 100% white corn (yellow package). You can see the difference here http://www.pancorn.com/site/productos.php
Kay says
Oh I see! 😀 I don’t think we have that here and my packet was given to my by a Colombian friend. She doesn’t measure her proportions and told me to just follow the package directions, lol! Thank you for pointing out the difference!
Alana says
Thank you for the recipe. A question tho – is the inside still supposed to be like soft dough? Is it supposed to firm up? The outside is crunchy but the inside seems still raw (warm tho?) when I was done . I have seen another recipe to bake them after griddle – is that necessary?
And is there a good way to store them for later? I found in the fridge…it just wasn’t as good but just wondering if I didn’t know what I’m doing. Thanks!
mommyhoodsdiary says
Hello Alana, the outside is suppose to be crunchy and the inside soft. I don’t bake them but you can try that for sure, many people does. Re-heated arepas are never as good as fresh but you can store them in the refrigerator up to 2-3 day, just make sure the open them up before.I hope this tips help.
Joellyn says
Does it have to be P.A.N. brand or is Maseca ok to use?
mommyhoodsdiary says
Joellyn, the authentic venezuelan arepas are made with Harina P.A.N. You can find it at most retailers, even online in Amazon!
Mary (The Godmother @ Goodie Godmother) says
I haven’t had a good Venezuelan arepa since we moved out of Miami! I’m going to have to try this out!
Will says
Hi Oriana,
Thanks for the recipe. Is that 1 1/2 cup of Harina Pan? or 1 1/2 package?
mommyhoodsdiary says
Ohh Will … my bad! It is 1 1/2 cup of Harina Pan. Hope you enjoy the arepas =)
tammigirl says
Wow! I hope you do not have to pay the Amazon price for Harina pan! We are fortunate because a little Mexican grocer (I know!) carries it and we stop in and buy a few bags at a time.
I miss the cheese you buy from people on the sides of the road – they keep it in buckets. I think it’s queso de mano. Is it easily made? Do you know how? I would sure make some if I could!
Bobbi says
I lost my recipe for carne mechada de Venezuela. Do you happen to have a recipe for it??
Oriana says
Hi Bobbi! I do have my personal recipe but I have not published yet. It’s in my to-do list! Stay tuned… I will publish it soon. Thanks for stopping by.
sylvia says
Me too! Las arepas son mi confort food. Son mi plato preferido y las como con todo.
que chevere este post. Saludos!
Oriana says
Deliciosas, verdad? Thanks for stopping by =)
Mayito Castillo says
Hice unas arepas en estos dias, y fueron un desastre total. Por eso me gusta leer lo que se publica en los blogs, porque siempre nos dan consejos y recetas que son de mucha ayuda. Gracias Ory ahora con esta receta si me quedaran buenas las arepas.
Eli says
that’s funny but I just had a really big one today for lunch too hehehe