Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is from Venezuela. It is from recipes4us.co.uk. It is posted for ZWT4.

Ingredients Nutrition

Directions

  1. Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough.
  2. Add the cheese and knead the dough for a few minutes then form into 4 balls.
  3. Flatten the balls to a thickness of about 1/2 inch.
  4. Heat oil in a large frying pan.
  5. Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times.
  6. Drain on kitchen paper.
  7. To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.
Most Helpful

5 5

Thus far this is my favorite recipe of the whole CQ 2014 tour! I used a combination of freshly grated sharp white cheddar and parmigiano-reggiano and a tortilla press to form them. Served with salpicon, plain quinoa and peach slices. A KA food processor was great help in blending the ingredients. Enjoyed by all! Next time I definitely need to double the recipe!

5 5

Easy to make, and good to eat. I used romano. The dough can be made a little ahead of time, and prepared as needed. This is a hearty bread, so it's good if you're working and need energy, but smaller serving sizes might be more suitable on a more sedentary day.

5 5

OMG OMG OMG! This is too easy to be this good. I have made pupusas before, and they are good, but you need to have been making them since birth to make them right, I think. THESE I made right the first time. Or at least they looked good, they tasted delicious, and I had NO problems getting them made. The manchego was really nice, and I really enjoyed stacking the arepas with tomato slices and avocado slices - yum! I made a half batch, which made 15 crunchy little arepas, plenty for me, my roommie, and my two kids. I ended up turning them a total of four times, at about 3-4 minutes each time, and they came out perfect, golden with some darker spots of brown, but no burning.