Arépas (Venezuelan Corn Cakes)

As I`ve said in the past, one great thing about having married in to the Giles` family is learning how to make their amazing Venezuelan food - one of the most exciting being the arépas. Arépas in Venezuela are equivalent to our bread here. They`re eaten anytime, anywhere and with whatever you want. This recipe is for tuna-salad style arépas, but I`ve also added a couple of different variations. Arepas were originally made by the indigenous inhabitants of Venezuela and Colombia. These small corncakes are sold in Venezuelan restaurants called "aréperías" and really are stuffed with all manner of different fillings (much like we would a sandwich). From what I understand, in Colombia, arepas are made a little smaller and are spread with butter or topped with cheese. A mini arépas is an 'arépita' (aww! so cute!).

This is what you're looking for!

A couple of important notes: the cornmeal used to make arépas is a special, precooked type that usually goes by the name masarepa, or masa precocida or Harina PAN (it is in a yellow bag with a lady wearing a polka dot head scarf). It can definitely be found in Latino markets but I have also seen it frequently at Freshco and Loblaws. The more commonly found masa harina is not the correct type to use for this recipe.

Buen provecho!

Ingredients (Makes 5-10 arepas)
2 cups Harina PAN Pre-cooked cornmeal (see notes) --
Salt - 1/2 teaspoon (we use a dash of Adobo Seasoning instead)
Water - 1 1/2 cups
Oil - 3 tablespoons

for filling (other ideas posted below):
1 cans of tuna
1 onion, chopped
1 green pepper
mayonaise (mixed to desired consistency)
cheese, shredded for serving on top

Directions:
1. Preheat oven to 400ºF. In a large bowl, mix together the cornmeal and salt. Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5 to 10 minutes.

2. Using wetted hands, form balls of dough out of about 1/4 cup of dough and press to form a cake about 3 inches wide and 3/4 inch thick. If the dough cracks at the edges, mix in a little more water and then form the cakes.

3. Heat the oil in a sauté pan or skillet over medium-high heat. Sauté the patties, a few at a time, to form a light brown crust on one side, 5 to 6 minutes. Flip and brown on the other side.

4. When all the patties have been browned, transfer them to a baking sheet and bake in the oven for 15 to 20 minutes, or until they sound lightly hollow when tapped. Serve immediately.

5. Split your arepas in half when finished and scoop out a little of the soft dough filling. Stuff with your chosen filling.

Variations:
- Arépa de Pabellón: shredded, seasoned meat and black beans.
- Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.
- Arépa de Dominó: black beans and crumbled white cheese.
- Arépa de Perico: scrambled eggs with tomatoes, peppers and onions.
- Columbian Arepas: make smaller and thicker and don't bake. Top with butter and melted cheese.


Other possible fillings: grated white or cheddar cheese; guasacaca, ham and cheese, hard-boiled quails eggs.