Recipe: Venezuelan Stuffed Arepas

INGREDIENTS

• 2 cups warm water
• 1 rounded teaspoon sea salt
• 2 cups masarepa*
• 1 tablespoon avocado oil
• 1 avocado, mashed
   

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a large mixing bowl, add water and salt, stirring to dissolve.
3. A little at a time, use a fork to stir masarepa into the salted water.
4. Continue adding a little at a time, using your hands when fork becomes difficult.
5. Continue adding masarepa (you may not use it all) until the dough doesn’t easily stick to your hands but is still moist.
6. Test dough by taking a small amount and see if it can be rolled into a smooth ball.
7. Once your dough is ready, cover with a towel and allow to rest for 5 minutes.
8. Uncover and divide dough into 8-10 small arepas.
9. Use your hands to form a disc* roughly 1/2” thick.
10. Once you’ve formed all your discs, heat avocado oil over medium-high heat in a cast iron or non-stick skillet.
11. Add arepas without crowding and allow to cook for 2-3 minutes or until golden brown and blackened in a few spots. Flip and cook 2-3 more minutes.
12. Transfer to a parchment lined baking sheet and bake for 15-18 minutes or until slightly puffed up.
13. Allow to cool for 5-10 minutes.
14. Split with a fork or slice in half and stuff with smashed avocado.
     

TIPS:

• Masarepa is a par-cooked cornmeal also called Harina Pan
• Cooked arepas can be enjoyed warm, topped with a bit of butter and salt, or stuffed with guacamole, cooked black beans, or shredded meat.
   

YIELDS: 8-10 Arepas