Recipe: Venezuelan Arepa Sandwich
Have you ever heard of arepas? These versatile corn breads are eaten throughout the day in Venezuela. They’re not only incredibly delicious, but also super easy to make. Ándale arriba!
In Venezuelan households, the arepa is a true staple classic. On the street too, where the breads are sold as a snack or as part of a meal. Think of the taste and texture of a tortilla and the size and shape of a somewhat thick pita bread.
Ultimate hangover sandwich
Arepas are made from precooked cornmeal, water and salt. You’ll find the recipe below. Usually, the breads are grilled briefly first and then finished in a frying pan or oven. There is also a deep-fried version that comes out of the oil already filled with egg: the Arepa ‘e Huevo, the ultimate hangover sandwich.
Basic recipe
Pour the water into a bowl and gradually add the salt and cornmeal. Knead the mixture into a smooth dough and let it rest for three minutes. Divide the dough into eight equal portions. Shape each portion into a ball and use your palm to flatten it into a disc ten centimeters in diameter.
For grilled breads, first cook the discs briefly in a lightly greased grill pan, until both sides have those beautiful, charred lines. (Then) cook the breads in a frying pan over medium heat: about five to eight minutes per side or until golden brown. Open the arepas and fill to taste.
Filling
You can fill an arepa with virtually anything. Venezuelans’ favorites include melted cheese, eggs, tomatoes, guacamole, tuna salad, chorizo, chicken, black beans and shredded beef. In the mood for a classic? Go for the Arepa de Pabellón: filled with pulled beef and black beans and topped with grated cheese and hot sauce.
