There are so many reasons why arepas are worth making. First, they’re incredibly versatile, able to be filled with pretty much anything you can think of. Second, they taste amazing. And third, they’re actually quite easy to make, requiring very few ingredients. Read on to discover the easiest arepa recipe that you can make any time.

View this post on Instagram

A post shared by MACAIBO – Arepas venezolanas (@macaibo)

Ingredients

• 2 cups of warm water
• 1 teaspoon of sea salt
• 2 caps of areparina (special arepa flour)
• 1 tablespoon vegetable oil

View this post on Instagram

A post shared by Fitsy Meals (@fitsymeals)

Directions

1. Combine the water, salt, and oil in a large bowl. Mix to combine. Slowly add the areparina. Mix.

2. Cover the bowl with a damp towel and leave to rest for 10 minutes. Divide the dough into even pieces and shape each into a circle about 4 inches wide and half an inch thick.

3. Now, you have several options for cooking the arepas: grilling, baking, or frying. The most traditional is grilling, so that’s what we’ll explain here.

4. Heat a cast-iron griddle over medium-high heat. Add some oil and the arepas, cooking them for three to five minutes per side.

5. Reduce the heat to medium-low and continue took the arepas until golden brown, about eight to ten minutes per side. They should puff slightly. Serve with whatever fillings you like!

View this post on Instagram

A post shared by Fast Penny Spirits (@fastpennyspirits)

The post Why You Should Be Making Arepas appeared first on falafelandcaviar.com.

Venezuela is arguably the king of arepas, and people there often eat them with simple ingredients such as cheese or even plain.

Did you know that there is, however, a special variety of arepa that is filled with all kinds of goodies, making it more of a meal than a snack food?

Pabellon arepas are a Venezuelan favorite that are a mountain and a half of food. Consisting of a traditional corn arepa filled with various ingredients which are common in the country, you’ll find the best of Venezuelan in these delicious treats.

These massive arepas are filled with marinated and shredded flank steak, fried sweet plantains, black beans, and a bit of crumbled white cheese.

They are a perfect representation of the savory and sweet goodness that can be found in Venezuelan gastronomy. The savory shredded beef combined with the heartiness of the beans, the sweetness of the plantains, and the creaminess of the cheese makes for an arepa that you will definitely fall in love with.

The post Pabellon Arepas are a Venezuelan Favorite appeared first on falafelandcaviar.com.

The base of an arepa in both countries is a corn flour patty that is used as a conduit for fillings. However, there are some important differences in the two countries’ arepas. So, what are they?

Colombian Arepas

Colombian arepas are thinner and larger in diameter than their Venezuelan counterparts. They are typically made with a sweeter corn batter that gives the arepa a bit more flavor. They are typically left whole and eaten either plain or topped with simple ingredients such as shredded cheese. Sometimes, more savory toppings such as shredded meat are added, but the ingredients are normally pretty simple and straight-forward.

Venezuelan Arepas

Arepas from Venezuela are quite different from those of their neighbors. They are typically smaller in diameter but thicker than Colombian arepas. Their thickness and sturdiness allow them to be filled with more ingredients, such as black beans, avocado, and meat. They’re typically eaten like a sandwich and are extremely popular both for meals and as a hearty snack food.

The post What is the Difference Between Colombian and Venezuelan Arepas? appeared first on falafelandcaviar.com.

Consisting of a fried cornmeal-based base, arepas can be filled and/or topped with a ton of different ingredients. The great thing about arepas is that they go with almost any conceivable topping or filling that you can imagine, so feel free to be creative!

Here are four suggestions for delicious ways to fill an arepa.

Avocado

The deliciousness created when arepas are filled with avocado is something to behold. The creaminess of the avocado creates a rich filling that will have you coming back for more.

Queso Fresco

Queso fresco is a type of Hispanic cheese that is soft and hasn’t been left to mature at all. It’s very delicate and creamy and you’ll love it when it partially melts inside of an arepa.

Marinated Chicken

Chicken is my favorite meat filling for arepas because its flavor doesn’t overwhelm the dish. Marinate the chicken in a chimichurri or red pepper sauce for maximum tastiness.

Black Beans and Sweet Plantains

This combination might sound odd at first, but it’s actually quite traditional for arepas. The sweetness of the fried plantains and the savory character of the black beans go very well together.

The post You’re Going to Love These Arepa Fillings appeared first on falafelandcaviar.com.

Arepas are a typical breakfast food in both Venezuela and Colombia, but can be enjoyed at any time of the day.

Not only are they delicious, arepas are shockingly simple to eat and allow for a ton of creativity and variations. Here’s how to make the arepa.

Ingredients

• Pre-cooked cornmeal flour (look for the PAN brand)
• Salt
• Warm water
• Butter

Method

First, add the amount of flour that you wish to use for your arepas to a mixing bowl. Don’t worry, as this recipe doesn’t call for exact measuring, but rather proportioning.

After this, add a sprinkle or two of salt to the flour, depending on how large the quantity is in your bowl.

Next, gradually add warm water to the flour. Begin to gently knead the dough and add more water until it becomes soft and malleable. It should be the consistency of a typical bread dough.

Make the arepa dough into circular ball shapes. The Venezuelan recipe calls for small, golf ball-sized portions, while the Colombian version of arepas can be up to the size of a dinner plate. You can choose based on personal preference.

After this, add butter to a pan on the stove at medium-high heat. Cook the arepa on one side until it is golden brown, and then flip and cook the other side until it reaches the same color. Repeat until there’s no more dough.

Now, you can open your arepa and fill it with delicious things such as shredded chicken or beef, caramelized onions, black beans, guacamole, or cheese. Yum! Wasn’t that simple?

The post Arepas, Made Simple and Easy appeared first on falafelandcaviar.com.

There are so many reasons why arepas are worth making. First, they’re incredibly versatile, able to be filled with pretty much anything you can think of. Second, they taste amazing. And third, they’re actually quite easy to make, requiring very few ingredients. Read on to discover the easiest arepa recipe that you can make any time.

View this post on Instagram

A post shared by MACAIBO – Arepas venezolanas (@macaibo)

Ingredients

• 2 cups of warm water
• 1 teaspoon of sea salt
• 2 caps of areparina (special arepa flour)
• 1 tablespoon vegetable oil

View this post on Instagram

A post shared by Fitsy Meals (@fitsymeals)

Directions

1. Combine the water, salt, and oil in a large bowl. Mix to combine. Slowly add the areparina. Mix.

2. Cover the bowl with a damp towel and leave to rest for 10 minutes. Divide the dough into even pieces and shape each into a circle about 4 inches wide and half an inch thick.

3. Now, you have several options for cooking the arepas: grilling, baking, or frying. The most traditional is grilling, so that’s what we’ll explain here.

4. Heat a cast-iron griddle over medium-high heat. Add some oil and the arepas, cooking them for three to five minutes per side.

5. Reduce the heat to medium-low and continue took the arepas until golden brown, about eight to ten minutes per side. They should puff slightly. Serve with whatever fillings you like!

View this post on Instagram

A post shared by Fast Penny Spirits (@fastpennyspirits)

The post Why You Should Be Making Arepas appeared first on falafelandcaviar.com.

Venezuela is arguably the king of arepas, and people there often eat them with simple ingredients such as cheese or even plain.

Did you know that there is, however, a special variety of arepa that is filled with all kinds of goodies, making it more of a meal than a snack food?

Pabellon arepas are a Venezuelan favorite that are a mountain and a half of food. Consisting of a traditional corn arepa filled with various ingredients which are common in the country, you’ll find the best of Venezuelan in these delicious treats.

These massive arepas are filled with marinated and shredded flank steak, fried sweet plantains, black beans, and a bit of crumbled white cheese.

They are a perfect representation of the savory and sweet goodness that can be found in Venezuelan gastronomy. The savory shredded beef combined with the heartiness of the beans, the sweetness of the plantains, and the creaminess of the cheese makes for an arepa that you will definitely fall in love with.

The post Pabellon Arepas are a Venezuelan Favorite appeared first on falafelandcaviar.com.

The base of an arepa in both countries is a corn flour patty that is used as a conduit for fillings. However, there are some important differences in the two countries’ arepas. So, what are they?

Colombian Arepas

Colombian arepas are thinner and larger in diameter than their Venezuelan counterparts. They are typically made with a sweeter corn batter that gives the arepa a bit more flavor. They are typically left whole and eaten either plain or topped with simple ingredients such as shredded cheese. Sometimes, more savory toppings such as shredded meat are added, but the ingredients are normally pretty simple and straight-forward.

Venezuelan Arepas

Arepas from Venezuela are quite different from those of their neighbors. They are typically smaller in diameter but thicker than Colombian arepas. Their thickness and sturdiness allow them to be filled with more ingredients, such as black beans, avocado, and meat. They’re typically eaten like a sandwich and are extremely popular both for meals and as a hearty snack food.

The post What is the Difference Between Colombian and Venezuelan Arepas? appeared first on falafelandcaviar.com.

Consisting of a fried cornmeal-based base, arepas can be filled and/or topped with a ton of different ingredients. The great thing about arepas is that they go with almost any conceivable topping or filling that you can imagine, so feel free to be creative!

Here are four suggestions for delicious ways to fill an arepa.

Avocado

The deliciousness created when arepas are filled with avocado is something to behold. The creaminess of the avocado creates a rich filling that will have you coming back for more.

Queso Fresco

Queso fresco is a type of Hispanic cheese that is soft and hasn’t been left to mature at all. It’s very delicate and creamy and you’ll love it when it partially melts inside of an arepa.

Marinated Chicken

Chicken is my favorite meat filling for arepas because its flavor doesn’t overwhelm the dish. Marinate the chicken in a chimichurri or red pepper sauce for maximum tastiness.

Black Beans and Sweet Plantains

This combination might sound odd at first, but it’s actually quite traditional for arepas. The sweetness of the fried plantains and the savory character of the black beans go very well together.

The post You’re Going to Love These Arepa Fillings appeared first on falafelandcaviar.com.

Arepas are a typical breakfast food in both Venezuela and Colombia, but can be enjoyed at any time of the day.

Not only are they delicious, arepas are shockingly simple to eat and allow for a ton of creativity and variations. Here’s how to make the arepa.

Ingredients

• Pre-cooked cornmeal flour (look for the PAN brand)
• Salt
• Warm water
• Butter

Method

First, add the amount of flour that you wish to use for your arepas to a mixing bowl. Don’t worry, as this recipe doesn’t call for exact measuring, but rather proportioning.

After this, add a sprinkle or two of salt to the flour, depending on how large the quantity is in your bowl.

Next, gradually add warm water to the flour. Begin to gently knead the dough and add more water until it becomes soft and malleable. It should be the consistency of a typical bread dough.

Make the arepa dough into circular ball shapes. The Venezuelan recipe calls for small, golf ball-sized portions, while the Colombian version of arepas can be up to the size of a dinner plate. You can choose based on personal preference.

After this, add butter to a pan on the stove at medium-high heat. Cook the arepa on one side until it is golden brown, and then flip and cook the other side until it reaches the same color. Repeat until there’s no more dough.

Now, you can open your arepa and fill it with delicious things such as shredded chicken or beef, caramelized onions, black beans, guacamole, or cheese. Yum! Wasn’t that simple?

The post Arepas, Made Simple and Easy appeared first on falafelandcaviar.com.