Arepas are a South American food from Colombia and Venezuela. They are cornmeal “pockets” than you can fill with almost anything. It is usually stuffed with ground beef or separated chicken, thin sliced avocado and cheese. Although I’ve been to Venezuela and have eaten plenty, none compared to the arepas made by my Palestinian mother and this recipe was inspired by her. Arepas can be steep-fried, or grilled. In this recipe I have chosen the healthier alternative and grilled them!
4 Cups White Corn Meal
3 Cups Milk
1 Cup Lukewarm Water
2 TSP Salt
- In a large bowl, pour liquids and salt.
- Gradually add in corn meal while mixing with hands.
- Mix very well so there are no lumps.
- Cover and set aside for at least 15 min.
- Turn on electric grill (highest heat) and lightly spray with oil.
- Using hands, grab about 3/4 cup of prepared cornmeal, then flatten and shape them into round circles no more than 1/4 inch thick.
- Place them on hot grill and flatten some more.
- Do not flip until they have browned and crisped.
- After flipping, wait until the other side has also browned, then turn down the heat to medium-low on the grill.
- Keep flipping in 5 minute intervals.
- Once they have puffed up, and it is obvious there is air inside, they are ready!
- Cut open from the top, paint inside with butter, than add preferred stuffing.