Generations in Colombia and Venezuela develop their own secret methods to produce the right dough consistency, form and taste, and we know ours will never compare.
Depending on the style of arepa you would like to make, either Colombian or Venezuelan, it will alter your form and shape a little bit. For instance in Colombia, the arepas are a little wider and shorter. In Venezuela the arepas are a bit taller and less wide allowing you to fill it with meat and vegetables.
Gluten Free Arepa - Stuffed Arepas
Being an arepa master is something that will come with time and practice – but once the technique has been learned, so many culinary possibilities will be at your fingertips!
Ingredients
- 2 cups cornmeal white
- 2 ½ cups milk or water
- ½ teaspoon salt
- 2 cups grated cheese shredded meat/fillings
Instructions
- In a bowl, add liquids, salt and gradually add in the cornmeal
- Once all the corn has been added using a silicone spatula, spoon or fingers, mix until a wet dough begins to form
- Set dough aside to rest for several minutes
- While the dough if resting, grate cheese and set aside
- Using your hands, scoop up a portion of the dough into your hands
- Roll to form a ball, then carefully create a space in the center by cupping it and rotating in the palm of your hand
- Add a little portion of cheese and carefully seal
- Flatten out the arepa to about 1/2 inch thick, set aside and continue with the rest of the dough
- When it's time to grill, heat a skillet over medium and grease lightly with coconut oil
- Grill the arepas on either side for about 3-4 minutes until golden
Recipe Tips & Notes
It may take a couple of batches to get them all done - serve warm and enjoy!
One Response
Loved them!