Lydia Ross conjures memories of a childhood trip to Venezeuela with this arepas recipe certain to delight and satisfy the most discriminating eater.
When I was 10 years old, I travelled to Venezuela and stayed with a family. We had arepas for breakfast every day for 10 days straight, which got a little repetitive… but by the time I got home I was an arepas addict. I had to get the delicious arepas recipe.
What are arepas?
Arepas are typically made not from a special arepa flour, but from ground maize dough. They can be paired with accompaniments such as cheese, meats and anything else you are in the mood for. They can also be used to make sandwiches and are great for leftovers.
Tools used in this arepas recipe:
- I cook my arepas in my Calphalon nonstick (I have two of them specifically for this recipe, be sure to check out why I love these pans so much by clicking here)
- I flip my arepas with these great spatulas that are safe to use on any pan
- I mix the dough and make and store the salmon salad in various bowls from this set
For the arepas:
- 2 ½ cups warm water
- 1 teaspoon of cooking oil
- 3 cups of Harina de Maize cornmeal
- 1 teaspoon of salt
For the filling:
- 1 14.75 oz can of wild Alaskan salmon
- ½ red onion (diced)
- 1 medium sized tomato (diced)
- 1 green pepper (diced)
- 1 lemon (juice)
- 1/3 cup of apple cider vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon of salt (to taste)
- Scotch bonnet hot sauce
- ½ teaspoon dried oregano
- Ripe avocado, sliced
Arepas Venezolanas Receta: A Venezuelan Arepas Recipe
How to make arepas in 4 Easy Steps
- Take the water and place in a large mixing bowl. Add the salt. Sprinkle cornmeal into the water, stirring with your fingers to gradually work it in. Allow it to sit for 3-5 minutes so that the cornmeal can soak up the water. Dough should be very firm.
- Preheat oven to 300°F. Grease a cast iron skillet with vegetable oil. Section dough into 8 pieces and roll into golf-ball sized portions. Flatten into 3-inch rounds with the palm of your hand and add arepas in batches of 4 on medium to medium-low heat. Cook on both sides until golden brown. Arepas should slide freely from the skillet. Place on a baking sheet in the oven to keep arepas warm until your toppings are prepared.
- Mix together salmon, onion, green pepper, lemon juice, salt, apple cider vinegar, extra virgin olive oil, oregano (optional) and scotch bonnet sauce (optional). Adjust salt to taste. Mix in tomato.
- Take your arepas and cut in half horizontally. Butter both sides and place a scoop of the toppings on top. Garnish as desired with avocado.
Try this arepas recipe if you are looking for a new and exotic meal to impress your guests—they might become arepas addicts, too!