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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings The following items or measurements are not included below: precooked cornmeal
Calories 133
Calories from Fat 84		(63%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 123mg		41%
Sodium 691mg		28%
Potassium 145mg		4%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 8.8g		17%
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Arepas

Recipe #130579 | 28 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Kathy228
Jul 19, 2005

This arepa dough uses the brand P.A.N. a precooked cornmeal available at any Hispanic grocer. Unlike traditional arepas, these are "fluffy" due to the addition of eggs and baking powder. Fill them with cheese, taco meat mixture, tuna, smoked sausage, scrambled eggs, anything you like. Got this recipe from a Venezulean friend.

SERVES 4 -6 , 6 arepas (change servings and units)

Ingredients

2 cups precooked cornmeal (P.A.N. Harina de Maiz)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon baking powder
2 eggs
2 cups boiling water
1 cup shredded cheese

Directions

1
In a mixing bowl, add cornmeal, salt, pepper, baking powder. Mix well.
2
Add the cheese (eg: jack, mozzarella, cheddar, or combination)and combine well.
3
With a fork, stir in boiling water.
4
Add eggs.
5
Mix with a fork until dough leaves the side of the bowl.
6
Knead dough with your hands only enough to form a ball.
7
About 3/4 cup of dough makes one arepa.
8
Flatten balls and fry in a lightly greased pan until golden.
9
Or cook in arepa cooker until arepas sound hollow when tapped.
10
Let cool slightly and serve.
11
TO EAT: Split like an Eng. muffin and with a spoon, scoop-out the fluffy cornmeal insides then fill the shells with anything you like. The scooped-out cornmeal can be eaten with a fork or discarded. Or don't scoop them out it's your preference.

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Featured Reviews for This Recipe

From: gfcdn

On May 27, 2008

I made these this morning with Instanst Corn Masa Mix for Tamales (masa harina) as I had seen in another recipe. Mine certainly were not fluffy. I'm not sure the baking powder does anything because it acts with liquids and heat. The rise action would happen with the addition of the boiling water, then the kneading would flatten it just the way a cake falls in an oven. I will try this again with P.A.N. Precooked cornmeal.

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From: Chef Lorán

On Mar 15, 2008

Well, Kathy228 dear, I have yet to try this quite unortodox-wild twist version of which I never heard in my entire long and happy Venezuelan life, but the recipe sounds fashion! Arepa making is way much simpler and still yummy! Thanks Kathy228 for posting it.

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From: Chef #295647

On Feb 21, 2006

not exactly right.... I am Venezuelan and I have had my share of arepas.... so before I say something, I will admit this recipe sounds cool.... but I have never ever had arepas with baking powder on it (sorry but this is not a cake, and yes I am sure I haven't) and the eggs sounds ok (this one i will actually try next time I do Arepas).... but what I am sure I will not do is add baking powder since Arepas are made of precooked cornmeal they stay no time on the frying pan (or as I preffer 10 min in the oven max strengh and then 1 min on a frying pan with no oil just to make it brown on the sides

8 people found this review helpful

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From: Chef #706102

On Dec 28, 2007

I am Venezuelan and have never heard of putting most of the ingrediants in that are posted. I tried the recipe but it just doesn't taste like the arepas that I grew up with, I guess every family does things differently.

2 people found this review helpful

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