Venezuelan-Style Arepas Corn Cake
A thick, easy-to-make Venezuelan-style corn cake, these arepas are excellent for building sandwiches or serving at breakfast.
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Instructions
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Combine all dry ingredients in a large bowl.
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Add 1 1/4 cups water, milk, and melted butter; stir and knead until the mixture is very smooth.
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Cover the mixture and let it rest for 5-10 minutes for liquid absorption. Adjust with more water or milk if too dry (total liquids up to 2 1/2 cups) until smooth and easy to handle.
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Knead the dough again for several minutes, then let it rest for 5 more minutes. If the dough is too wet, add a small amount of masarepa, knead, and rest for 5 minutes.
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Shape dough into 3/4-inch thick, 3 to 3 1/2-inch diameter round disks. Repair any edge cracks, adding liquid if needed for smooth shaping.
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Lightly grease a heavy skillet with vegetable oil and heat it over medium.
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Place arepas in batches, reduce heat to medium-low, and cook for 3-4 minutes per side until lightly browned.
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Serve immediately.