This food reminds me a lot of my students in baseball from Venezuela. They all loved arepas so much. I remember they often spoke of them and would even make them in their rooms in the hotel because there was nowhere to get them in the states ready-made. I remember also when I visited my Venezuelan friends in Spain who were on the Barcelona baseball team, that they would always make Arepas and they taught me exactly how to make them. They were so yummy, that I had to share the recipe on this blog.
Yield: 10 servings
2 cups corn flour for Arepas (Harina pan)
1 tsp salt
1/2 cup grated or sliced white cheese (Muenster works well)
2 cups cool water (or more if needed)
- In a large mixing bowl, whisk together the flour, salt, and if using the shredded cheese, you can pour that in as well. Stir in enough water to make a firm, slightly moist dough. Cover the dough and let rest for 5 minutes. Divide the dough into 10 pieces and form each piece into a ball. Flatten the ball slightly.
- Preheat the oven to 350 degrees F
- Oil a griddle very lightly and warm it over medium heat. Cook the arepas on the griddle for about 5 minutes on each side, until a golden brown crust forms. Transfer the arepas to a baking sheet and bake 20-25 minutes, turning several times as they bake. You can slice them through the middle to add some cheese or any other filling you like as they bake.