Arepas, are the prototypical Venezuelan dish. Venezuelans eat arepas all the time and with any kind of filling. If you’re familiar with Mexican food, arepas are the Venezuelan equivalent of tortillas.
I decided to make this post about how to make arepas to test out my new camera and lens. I should clarify, these are a new to me Canon 5D and a brand new 50mm 1.8 lens with a 2x macro filter.
In case you don’t know, or I haven’t mentioned it before, I’m a photographer. I’m trying to break out and become a full time pro, whence the new camera and lens.
On to how to make arepas.
The first ingredient you need, is the masa. I buy my P.A.N. brand masa at my local supermarket. You have to use this brand of masa, or else you’re not making arepas.
Get a mixing bowl and a measuring cup. Measure out 2 cups of masa and 2 1/2 to 2 3/4 cups of water, and salt to taste.
Mix all of the ingredients in a bowl until all the clumps are gone and the mixture is somewhat smooth.
Take out a clump of the masa and roll it into a ball in the palm of your hands then flatten it. Once they are flattened, you’ll want to place the now flat arepas on a hot skillet and brown them on both sides.
After they’ve browned, place them in the oven which has been preheated to 400 degrees.
You can tell that the arepas are cooked, when you tap them and they sound hollow. Be careful when handling the arepas since they’ll be hot.
Cut the arepas open, fill them up with the filling of your choice, and enjoy!
In this photo, we used ground beef and shredded cheese, but you can fill them with eggs and bacon, ham and cheese, chicken salad, pretty much anything you want.