Arepas de Venezuela with Argentinean Beef a favorite item at our South American food and wine pairing event.
Arepas are a staple food in both Venezuela and Colombia. They are corn cakes, made from a special precooked corn flour. You can find this flour at most major grocery stores, labeled masa al instante. The brand I used is MA SECA 
These simple, satisfying corn cakes are delicious with butter or cream cheese for breakfast, or as an accompaniment to any meal. Colombian arepas tend to be thinner than Venezuelan ones. The thicker ones are perfect for splitting and filling with cheese or meat. Arepas can also be grilled or deep-fried.
Ingredients:
- 2 cups instant corn masa flour (maseca)
- 1 tsp. salt
- 2+ 3/4 cups hot water
- 2 Tbsp. melted butter
- 1 Tbsp. Vegetable oil
Preparation:
Stir salt into flour, top with oil and butter. Pour hot water over flour and mix as it thickens with a wooden spoon. Dough should be covered and allowed to rest for 10 minutes.
Divide dough into 12 equal pieces. Shape each piece into a smooth ball. Flatten each ball between wax paper sheets or with the palms of your hands. Disks should be about 1 inch thick and 3 inches in diameter. Place shaped arepas on a baking sheet, covered with plastic wrap.
Heat up a cast iron skillet over medium heat. Place 3-4 arepas on the skillet and allow to cook 5-6 minutes, until gold brown. Flip and cook another 5-6 minutes. They should resemble an English muffin.
Place arepas on baking sheet and place in preheated 350 degree F. oven for 10-15 minutes. Serve immediately. Split horizontally and fill with shredded beef, black beans, and cojito cheese.
CHEF’S NOTE: At home, we prepared these Columbian style (thinner) and cooked them 5-6 minutes on each side. (Did not bake.) We sliced them horizontally and filled them with fresh mashed avocado (seasoned with salt, pepper and a little garlic powder), fresh minced jalapeno with seeds removed, fresh cilantro, thinly slice grilled flank steak and grated cheddar. Everyone agreed they were fantastic! Plan on 2-3 per person, depending on how much you fill them with, and what you might serve with them.
March 21, 2009 at 3:58 am
For breakfast, we served arepas with scrambled eggs, sliced chorizo sausage (grilled the night before and reheated) fresh dice jalapeno (seeded), cilantro, guacamole and queso fresco. Some people added a dollop of sour cream. Very scrumptuous! And all gluten-free!