Venezuelan · Free recipe
Venezuelan Arepas
Precooked white cornmeal becomes a soft, pliable dough that is patted into thick rounds, seared on a hot griddle until spotted brown, then baked until they sound hollow. Split open while steaming, the arepas cradle creamy avocado chicken salad and shredded cheese.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Method
-
Stir the salt and oil into the warm water, then gradually add the cornmeal, mixing with your hand until no lumps remain; rest the dough 5 minutes so it hydrates into a smooth, clay-like texture.
-
Divide into 8 portions, roll into balls, and flatten into 1/2-inch-thick disks, smoothing any cracks along the edges with a damp fingertip.
-
Heat the oven to 375F and a lightly oiled griddle or cast-iron skillet over medium heat.
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Cook the arepas 5 to 6 minutes per side until a firm, golden-brown crust forms, then transfer to a baking sheet and bake 15 minutes, until they sound hollow when tapped.
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Meanwhile, mash the avocado with the mayonnaise, lime juice, onion, and cilantro, then fold in the chicken and season with salt.
-
Split each hot arepa partway with a knife, stuff with the chicken mixture, and add a handful of cheese.
Zest note from the test kitchen
If the dough cracks at the edges as you shape it, work in another tablespoon of warm water; properly hydrated dough should feel like soft play clay.
