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Venezuelan-Style Arepas (Arepas Rellenas) Recipe

Name: Venezuelan-Style Arepas (Arepas Rellenas) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Latin
Ingredients: 1 1/2 cups masarepa (see note #1 above); 1 1/2 cups water, plus more as necessary; 1 teaspoon vegetable oil; Kosher salt; 2 teaspoons butter; Fillings as desired, such as cheese, beans, shredded chicken, or Pulled Pork

In Venezuela, arepas tend to be thicker, with savory fillings sandwiched into them after splitting. Here the arepas are browned, then finished with gentle heat.

45 min total 10 min prep 25 min cook 4 193 cal

Ingredients

4 serv.

1 1/2 cups masarepa (see note #1 above)
1 1/2 cups water, plus more as necessary
1 teaspoon vegetable oil
Kosher salt
2 teaspoons butter
Fillings as desired, such as cheese, beans, shredded chicken, or Pulled Pork

Instructions

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1 Adjust oven rack to middle position and preheat oven to 325°F (160°C). Combine masarepa, 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.