Anita’s Super Easy Venezuelan Arepas with Delicious Shredded Beef
Arepas Dough
Ingredients
2-3 cups Arepa Flour (White pre-cooked Corn Flour)
2-3 cups warm water
1 1/2 teaspoon salt, fine
2 Tablespoon vegetable oil, some extra for the griddle
Preparation
- Place into a large bowl arepa flour and salt. Mix it with your hands.
- Add warm water slowly, keep mixing as you add until no lumps.
- Incorporate vegetable oil. Mix in until dough is firm, well combined and smooth.
- Cover the bowl with a damp towel. Set aside and let the dough rest for 20 minutes.
- Preheat and set on medium heat your electric griddle or cast iron griddle brushed with vegetable oil.
- Meanwhile form Arepas by dividing your dough into 12-15 pieces each of approximately 4 inches disc in diameter and 1/4 inch thick.
- Cook the arepas for about 2 minutes on each side until lightly charred.
- Remove from griddle.
Split arepas in half with a serrated knife nearly all the way and stuff. Ready to serve warm and delicious. Enjoy!
Shredded Beef Filling (see recipe on my site)
Arepas can also be fried or baked using same Dough recipe. They can be stored in the refrigerator up to 3-5 days, and best reheated in an oven at 350 grades Fahrenheit for about 15 minutes .