Arepas, the beloved culinary gem of Venezuela, have been an integral part of the country's cuisine for centuries. These delicious corn cakes, with their crispy exterior and soft, doughy interior, have roots in pre-hispanic times when indigenous tribes in Venezuela relied on corn as a staple food. Ancient Mexicans also consumed similar dishes made from corn, which speaks to the widespread tradition of corn-based cuisine in the Americas. The word "arepa" is derived from the indigenous Tupi language, meaning cornbread. Arepas are also consumed in other countries like neighbouring Colombia and Panama.
Originally, arepas were created by grinding corn kernels and shaping the resulting dough into flat, round cakes. These cakes were then cooked on a hot stone or clay griddle known as a budare. Over time, the cooking techniques and ingredients used to prepare arepas have evolved, incorporating regional variations and culinary influences.
To prepare arepas, you need a specific type of flour - it is called Harina PAN, and it is a pre-cooked corn flour (not to be confused with the Mexican corn flour). The harina PAN is mixed with water and sometimes salt, then formed into flattened disks. These disks are cooked on a griddle or a skillet until they develop a golden-brown crust on both sides. The result is a deliciously crispy exterior that contrasts beautifully with the softer, doughy centre. They can be enjoyed plain, acting as the daily bread and a perfect accompaniment to any meal; or filled with a variety of mouthwatering fillings. Traditional fillings include shredded beef, chicken, avocado, black beans, cheese, and plantains. Arepas can be topped with a variety of sauces, such as the popular Venezuelan avocado sauce called guasacaca.
These Cheese Arepas are easy to make and absolutely delicious, especially paired with the avocado based Guasacaca. Once you make these, you can venture into trying other fillings, they are absolutely delicious!
AREPAS DE QUESO
Cheese Arepas
2 1/4 cups warm water, or more as needed
1 Tbsp butter
½ tsp salt
2 cups Harina PAN corn flour
1 cup mozzarella cheese, grated
12 slices Havarti or Provolone cheese
In medium bowl, mix water, butter and salt. Mix until butter melts and start adding corn flour, mixing with your hands until it comes together and forms a fairly moist dough that does not stick to the bowl nor your hands. Add shredded cheese and mix well. Let dough rest 5 minutes, covered.
Divide dough into 1 ½” balls and flatten with your hands until they are about ¼” thick. Cook arepas over medium heat on a dry griddle or frying pan, about 4 minutes per side, or until golden. As they are cooked, place them on a tray in a 300°F oven while you cook the rest, to keep them warm. Split open and stuff with sliced cheese, then return to the oven for a few minutes to let the cheese melt. Serve with Guasacaca.
GUASACACA
Avocado Sauce
1/2 cup onion, roughly chopped
1/2 green bell pepper, seeded, deveined, and roughly chopped
1 large ripe avocado, peeled and cut into chunks
1 small clove garlic, chopped
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 Jalapeño chile, chopped, optional
2 Tbsp red or white wine vinegar
½ tsp salt, or to taste
¼ tsp black pepper
2 Tbsp olive oil
Place onion, bell pepper, avocado, garlic, parsley, cilantro, Jalapeño (if using), vinegar, salt, pepper and olive oil in bowl of a food processor and blend until smooth. Taste and adjust seasoning.
Let stand at room temperature for at least 30 min for the flavours to blend.
Serve sauce at room temperature with arepas, fish, grilled meats or vegetables.
Makes 12 arepas and 1 ½ cups Guasacaca.