Venezuelan Arepas

• 2 cups precooked cornmeal (P.A.N. or similar)
• 2.5 cups warm water
• 1 teaspoon salt
• 1 tsp sugar
• Filling options: white cheese, avocado, shredded chicken, ham

👨‍🍳 Step-by-step instructions

1. 1

   Mix warm water with salt and sugar. Gradually add the cornmeal.

2. 2

   Knead for 2–3 minutes until smooth and non-sticky. Let rest for 5 minutes.

3. 3

   Shape into small balls, then flatten into discs about 1.5 cm thick.

4. 4

   Cook on a griddle or non-stick skillet over medium heat, without oil, for 7 minutes per side.

5. 5

   They should sound hollow when tapped—this means they're done.

6. 6

   Split open and fill to taste.

💡 Chef's tip

Achieving the right dough consistency is crucial: it should feel like soft modeling clay—neither dry nor sticky. If it cracks when shaping, add a bit more water.

📝 Our take

Arepas are the daily bread of Venezuela and Colombia, and once you make them at home, a sandwich or toast for breakfast feels like a poor substitute. P.A.N. precooked cornmeal is the key to authenticity. The filling is your call: from white cheese to shredded beef.

🍷 Wine & food pairing

Passion fruit juice or cold malt drink. With shredded beef filling, a Polar or Solera beer.