Venezuelan-Style Arepa
A traditional Venezuelan dish, this arepa recipe features a crispy exterior and a soft, cheesy interior.
Ingredients
- ●1 cup cornmeal basepreferably Venezulan-style cornmeal
- ●3/4 cup waterwarm water
- ●1/4 cup Venezuelan cheesequeso fresco or similar
- ●2 tablespoons fermented soffrittoor sautéed onion and garlic
- ●1 sheet flaky pastryfor wrapping the arepa
- ●optional saladtopping for the arepa
Instructions
- 1
In a large bowl, mix together the cornmeal base and water until a dough forms.
- 2
Knead the dough for 5 minutes until it becomes pliable and smooth.
- 3
Divide the dough into 4 equal pieces and shape each into a ball.
- 4
Flatten each ball into a disk shape and place a spoonful of the cheese in the center.
- 5
Fold the dough over the cheese to form a half-moon shape and press the edges together to seal.
- 6
Heat a large skillet over medium-high heat and cook the arepas for 4-5 minutes on each side, until crispy and golden.
- 7
Serve the arepas hot, topped with a spoonful of sautéed soffritto and a dollop of cheese.
- 8
Optional: top with a salad or other desired toppings.