Queens of Venezuelan and Colombian cuisinearepas have been part of our repertoire for several years at the cost of this corn flour dough that we can fill at will.
Perfect as an appetizer, but also as a second course, their versatility makes the we could use as a breadbut above all stuffed, where we give free rein to our imagination.
Contrary to what happens with our bread, arepas are made with cooked white corn flour and they practically do not need rising, so we will have them ready in a very short time.
They also don’t need baking. but they are grilled, so you won’t have to turn on the oven to cook them.
The first thing we have to do is the dough, so We will mix the corn flour, the water and the salt and we will make a ball when it is well homogeneous, leaving it to rest in the refrigerator for 15 minutes wrapped in transparent film.
after that time make six equal sized ballswe work them with our hands and gently flatten them.
Once ready, we cook them in a non-stick pan, with olive oil about six minutes on each side at a medium-low temperature.
When the arepas are ready, we make a cut on one of the sides and we fill it to taste with the mixture of ingredients: cheese, chicken and avocado mashed with a fork.
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With what to fill homemade arepas
In this case we have used a mixture of fresh cheese, chicken and avocado, which is similar to the queen pepiada arepas recipe, but we can also make the pelua arepas (stuffed with shredded meat and cheese) or the forceful ones pavilion(stuffed with shredded beef, beans, plantain and cheese).
It is also very common to do arepas dominoeswhich are filled with beans and white cheeseanother fairly classic recipe that can give very good results.
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