Arepas Rellenas

Name: Arepas Rellenas
Yield: 4
Cuisine: Venezuela
Ingredients: Pre-cooked white cornmeal (masarepa) — 250 g (2 cups); Warm water — 600 ml (2.5 cups); Salt — 1 tsp; Vegetable oil — 1 tbsp; Shredded queso de mano or mozzarella (for filling) — 200 g (7 oz); Shredded cooked chicken or black beans (for filling) — 200 g (7 oz); Butter, for cooking (optional)

The Quirky Foodster Team

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Servings

Ingredients

Pre-cooked white cornmeal (masarepa) — 250 g (2 cups)
Warm water — 600 ml (2.5 cups)
Salt — 1 tsp
Vegetable oil — 1 tbsp
Shredded queso de mano or mozzarella (for filling) — 200 g (7 oz)
Shredded cooked chicken or black beans (for filling) — 200 g (7 oz)
Butter, for cooking (optional)

Method

In a mixing bowl, combine the masarepa and salt.
Gradually add the warm water, mixing with your hands until a smooth, soft dough forms that doesn't stick to your fingers. Let rest for 5 minutes.
Divide the dough into 4 equal portions and shape into balls, then flatten into discs about 1.5 cm (2/3 inch) thick.
Heat a lightly oiled griddle or heavy frying pan over medium heat.
Cook the arepas for 6-8 minutes per side, until a golden-brown crust forms and the arepa sounds hollow when tapped.
Transfer to a preheated oven at 180°C (350°F) for 10 minutes if not fully cooked through in the centre.
Slice each arepa open like a pita pocket and fill generously with cheese and shredded chicken or beans.
Serve warm.

Introduction: Arepas, round griddle-cooked corn cakes, are the cornerstone of Venezuelan breakfast and daily eating, split open and filled with any number of savoury fillings.

Cultural Background: Arepas, round griddle-cooked corn cakes, are the cornerstone of Venezuelan breakfast and daily eating, split open and filled with any number of savoury fillings. Simple, versatile and beloved nationwide, they represent Venezuelan identity as much as any single dish can.

Tips: The dough should be smooth and crack-free before cooking — patch any cracks with a little extra water. Cook over moderate heat so the arepa cooks through without burning the crust. Tap the arepa to check doneness — a hollow sound means it's ready to split and fill.

Variations: Fill with shredded beef (carne mechada) for a heartier version. Fill with avocado and black beans for a vegetarian option. Add a fried egg for a fuller breakfast. Naturally vegetarian with cheese filling; a vegan version can use plant-based cheese and a bean or avocado filling.

Storage: Store unfilled cooked arepas in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Reheating: Reheat on a dry griddle or in a toaster oven until warmed through and crisp again before filling.

FAQs:

Q: What is masarepa?

A: Masarepa is a pre-cooked cornmeal specifically made for arepas, distinct from regular cornmeal or masa harina used for tortillas.

Q: Can I make arepas ahead of time?

A: Yes, cook them ahead and reheat before filling, or freeze the unfilled cooked arepas for later use.

Q: Why did my arepa crack while shaping?

A: This usually means the dough is too dry — add a little more water and knead until smooth and pliable.