Sides · Venezuelan

Venezuelan Arepas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 7, 2026

These golden corn cakes are crisp outside, soft and steamy inside, and made from just four pantry staples. They fry up on the stovetop and finish in the oven so they puff up perfectly, ready to split and stuff or serve alongside a saucy stew.

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Venezuelan Arepas

Why you'll love this

  • Just four cheap staples and no special skills.
  • Naturally vegan and gluten free.
  • Crisp shell, soft steamy center, endlessly stuffable.
  • Great make-ahead base for fast meals all week.

EveryDayMeal recipe

Venezuelan Arepas

Prep
15m
Cook
25m
Total
40m
Serves
6
Level
Easy

Ingredients

  • 2 cups precooked white cornmeal (masarepa)
  • 2 1/2 cups water, room temperature
  • 1 tsp salt
  • 1 tbsp vegetable oil

Equipment

  • Large mixing bowl
  • Griddle, comal, or cast-iron or nonstick pan
  • Baking sheet
  • Small bowl for water

Instructions

  1. Heat your oven to 410 F so it is ready when the arepas come off the stove.
  2. Pour the room temperature water into a large bowl and stir in the salt until it fully dissolves, since even distribution keeps every bite seasoned.
  3. Add the cornmeal slowly, a little at a time, mixing constantly with a fork or spatula so no dry pockets form.
  4. Keep mixing until the dough comes together smooth and lump free, then let it rest 5 minutes. This corn flour has no gluten, so no kneading is needed, and the rest lets it hydrate into a firm but pliable masa.
  5. While the masa rests, set a griddle, comal, or nonstick pan over medium heat and brush lightly with the oil.
  6. Keep a small bowl of water nearby to wet your hands, which stops the masa from sticking. Scoop about 2 tablespoons, roll into a ball, then press between your palms into a disc about 3/4 inch thick and 4 inches wide.
  7. Smooth the edges with damp fingertips so they stay round and crack free, which gives you clean sides and a better puff.
  8. Cook the arepas in batches, about 4 to 5 minutes per side, until each side is golden and lightly speckled. Watch them so they brown but do not burn.
  9. Transfer the browned arepas to a baking sheet and bake 10 minutes. They are done when they puff slightly and sound hollow, like a light drum, when you tap the top.
  10. Serve hot, split and stuffed with your favorite fillings or set alongside a Venezuelan guiso or stew.

Tips from the kitchen

  • Use masarepa (precooked corn flour) labeled for arepas, not regular cornmeal, or the texture will not work.
  • If the masa cracks when shaping, it is too dry: wet your hands more or work in a splash of water.
  • Keep the heat at medium so the crust sets golden before the inside finishes.

Estimated nutrition per serving: 170 cal · 3g protein · 34g carbs · 3g fat

Make it your own

  • Stuff with shredded cheese, black beans, avocado, or pulled meat.
  • Mix a handful of shredded cheese right into the masa before shaping.
  • Add a spoon of butter to the masa for a richer, softer crumb.

Storing & make-ahead

Store cooled arepas in an airtight container in the fridge up to 3 days. Reheat in a hot pan or toaster oven until crisp again. Shaped raw discs can be refrigerated a day ahead and cooked fresh.

Good to know

Can I use regular cornmeal?
No. Arepas need precooked corn flour (masarepa) such as P.A.N. Regular cornmeal or masa harina will not hold together the same way.
Why did my arepas crack?
The masa was too dry. Wet your hands well and add water a little at a time until it is smooth and pliable.
Do I have to use the oven?
The oven step puffs and finishes the inside, but you can cook them fully on the stovetop over lower heat if you prefer, just allow a few extra minutes.
How do I know they are done?
They should look golden on both sides and sound hollow when tapped, meaning the center is cooked through.

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