Venezuelan arepas are flat, round, savory corn flour patties made with only five ingredients for crispy-on-the-outside and tender-on-the-inside delights. This versatile Latin-American staple can be enjoyed plain, buttered, or stuffed with meat, beans, and cheese!
You know, I truly love cooking and blogging because I get to travel all over the world, trying different foods. And whenever I find a fantastic new recipe, I can’t help but put my little spin on it. Then I get anxious and excited to share it with you.
These arepas are my latest discovery and spot-on satisfying. I was surprised to see people eating these filling treats for breakfast, lunch, dinner, and snack time. Then, we ordered a few and understood why.
What Are Arepas?
This pre-Columbian staple continues to be a popular street food in Venezuela and Colombia. The main ingredient is masarepa (a.k.a areparina or arepa flour), a precooked and finely ground corn flour. Add water and salt, and you have an easy and naturally gluten-free snack.
The Venezuelan version is thicker than the Colombian one, which means it’s great for slicing open and stuffing with cheese, meat, chicken, and beans. They remind me of a Mexican gordita with a finer texture.
How to Make Venezuelan Arepas
- Mix the areparina and salt, add the melted butter and water, and mix well into a dough. Form into disks, filling with cheese if desired.
- Fry on a griddle or cast iron skillet. Optionally finish in the oven.
Recipe Tips
- If you want to avoid frying, brush the arepas with a little olive oil and bake them for 18-20 minutes at 350℉ (180℃) or air fry them for 14-18 minutes at 375-400°F (190-200°C).
- For a traditional, 3-ingredient arepa, leave out the butter and cheese.
- Colombian arepas use the same dough but are thinner and served as a side on their own or topped with butter, shredded cheese, or scrambled eggs.
- Masa harina is very different from masarepa, and it will change the flavor, texture, and the amount of water needed. However, ½ cup of gluten-free flour to 1½ cups of masa harina will achieve a similar consistency as masarepa. A teaspoon of baking powder helps it rise a bit. You can add a little flour, arrowroot starch, or tapioca starch if needed to get the desired consistency—moldable and not crumbly.
Make-Ahead and Storage Instructions
Arepas are best straight from the pan, but you can make the dough a day or two ahead. Keep it wrapped tightly in plastic wrap and refrigerate it for 2-3 days or freeze it for 2-3 months.
Store leftover arepas in an airtight container at room temperature for 3 days, 4-5 days in the fridge, or up to 3 months in the freezer. Heat them back up in a toaster, 350℉ (180℃) oven, or air fryer.
What to Serve With Venezuelan Arepas
Slice the arepa almost in half to create a pocket. Then fill it with black beans, shredded cheese, picadillo, shredded beef, avocados, or chicken salad. We love it with a side of guacamole and salsa. Not authentic, but totally delicious.
More Mouthwatering Cornbread Recipes to Try
Watch How to Make It
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This blog post was originally published in April 2019 and has been updated with additional tips, new photos, and a video.