International Cuisine > Global Street Food Recipes > Savory Street Food > Arepas (Venezuelan)

Venezuelan Arepas: Queen Pepiada

Learn to make authentic Venezuelan Arepas, cornmeal pockets perfect for stuffing with a variety of fillings. This recipe focuses on the classic 'Reina Pepiada' filling - a creamy and flavorful chicken and avocado salad.

Prep Time
30 minutes
Cook Time
20 minutes
Servings
6 arepas
Ingredients
  • 2 cups Pre-cooked Corn Flour (Harina P.A.N.)
  • 2 1/2 cups Warm Water
  • 1 tsp Salt
  • 2 ripe Avocado
  • 2 cups, shredded Cooked Chicken Breast
  • 1/2 cup Mayonnaise
  • 1/4 small, finely chopped Onion
  • 2 tbsp, chopped Cilantro
  • 1 tbsp Lime Juice
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp, for cooking Vegetable Oil

Making the Arepa Dough

In a large bowl, combine the pre-cooked corn flour and salt. Gradually add the warm water, mixing with your hands until a soft, smooth dough forms. Let the dough rest for 5 minutes. It should not be sticky; if it is, add a bit more corn flour, a tablespoon at a time. If it's too dry, add water, a tablespoon at a time.

Shaping the Arepas

Divide the dough into 6 equal portions. Roll each portion into a ball, then gently flatten it between your palms to form a disk about 1/2 inch thick and 3-4 inches in diameter. Make sure there are no cracks on the edges; if there are, smooth them out with your fingers.

Cooking the Arepas

Heat a lightly oiled griddle or skillet over medium heat. Cook the arepas for about 5-7 minutes per side, until golden brown and slightly puffed up. For a softer arepa, you can finish them in a preheated 350°F (175°C) oven for about 10 minutes. Alternatively, you can deep fry them for a crispier outer shell.

Preparing the Reina Pepiada Filling

While the arepas are cooking, prepare the filling. In a medium bowl, mash the avocados. Add the shredded cooked chicken, mayonnaise, finely chopped onion, chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well to combine.

Assembling the Arepas

Once the arepas are cooked, let them cool slightly. Using a serrated knife, carefully slice each arepa horizontally, creating a pocket. Stuff each arepa generously with the Reina Pepiada filling. Serve immediately and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 250 kcal
Protein: 12g
Fat: 15g
Carbohydrates: 18g

Other Considerations for Nutrition

Nutrition information is an estimate and can vary based on specific ingredients and portion sizes. Using low-fat mayonnaise can reduce the overall fat content.

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FAQ

  • What if I can't find pre-cooked corn flour?

    Pre-cooked corn flour (Harina P.A.N.) is essential for making arepas. It's available in most Latin American grocery stores or online. Regular corn flour will not work.
  • Can I use a different filling?

    Absolutely! Arepas are incredibly versatile. Try fillings like shredded beef (carne mechada), black beans and cheese, or scrambled eggs.
  • How do I store leftover arepas?

    Cooked arepas can be stored in the refrigerator for up to 3 days. Reheat them in a skillet or oven before serving. The Reina Pepiada filling is best made fresh.