Corn Cakes — The Bread of Venezuela & Colombia
"Three ingredients. Infinite possibilities. The ultimate stuffable vehicle."
Arepas predate Columbus — indigenous peoples have been making them for over 3,000 years. Today, they're eaten for breakfast, lunch, and dinner across Venezuela and Colombia.
Venezuela splits them open like pockets and stuffs them. Colombia tends to top them or eat them plain with butter. Both are right. Both are delicious.
"If you haven't had a fresh arepa, you haven't lived."
Mix salt into warm water. Gradually add corn flour, mixing constantly.
Knead 3-4 minutes until smooth, no cracks. If cracking, add a bit more water.
Dough should be like Play-Doh — smooth, pliable, doesn't stick to hands.
Let rest 5 minutes. Divide into 6-8 balls.
Pat each ball into a disc about ½ inch thick, 3-4 inches diameter. Smooth any cracks.
Heat a dry skillet or griddle over medium heat. Cook arepas 5-6 minutes per side until a crust forms.
Transfer to a 350°F oven for 15-20 minutes until they sound hollow when tapped.
When cool enough to handle, slice open like a pita pocket. Stuff with your filling of choice.
The queen: shredded chicken mixed with mashed avocado, mayo, and lime. Venezuela's most famous.
Shredded chicken with yellow cheese. Simple. Perfect.
Slow-roasted pork shoulder, shredded. Holiday flavor any day.