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Cassava Flour Arepas

Golden, crispy-outside, chewy-inside arepas made with pre-cooked white corn masa (masarepa) - a naturally gluten-free Venezuelan staple that's incredibly simple to make and endlessly versatile as a vehicle for fillings.

35 minEasyServes 4290 cal/serving

VenezuelanBreakfastStovetopVegetarianVeganHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 cups pre-cooked white corn masa flour (masarepa, such as P.A.N. brand)
  • 2 cups warm water
  • 1 tsp salt
  • 2 tbsp neutral oil (vegetable or canola)

Instructions

  1. 1

    In a large bowl, combine 2 cups pre-cooked white corn masa flour (masarepa, such as P.A.N. brand) and 1 tsp salt. Pour in 2 cups warm water gradually, mixing with your hands until the dough comes together and feels like soft Play-Doh - moist but not sticky. Let it rest 5 minutes.

  2. 2

    Divide the dough into 8 equal portions. Roll each into a ball and flatten gently between your palms to form a disc about 3/4 inch thick and 3 to 4 inches wide. If edges crack, smooth them with wet fingers.

  3. 3

    Heat 2 tbsp neutral oil (vegetable or canola) in a large nonstick or cast-iron skillet over medium heat until shimmering.

  4. 4

    Working in batches, add the arepas and cook undisturbed for 5 to 6 minutes until a deep golden crust forms on the bottom. Flip and cook the other side for 5 to 6 minutes more. The arepas are done when they sound hollow when tapped and are golden on both sides.

  5. 5

    Serve immediately, or slice open along the equator like a pita and fill with eggs, cheese, avocado, or beans.

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Questions

What is Cassava Flour Arepas?

Golden, crispy-outside, chewy-inside arepas made with pre-cooked white corn masa (masarepa) - a naturally gluten-free Venezuelan staple that's incredibly simple to make and endlessly versatile as a vehicle for fillings. This reference files it under Venezuelan breakfast: made on the stovetop, rated easy and about 35 minutes start to finish.

How do I know when Cassava Flour Arepas is done?

Go by the cues in the method rather than the clock. Step 4: cook until a deep golden crust forms on the bottom.

Is there a substitute for masa harina in Cassava Flour Arepas?

The entry for Cassava Flour Arepas calls for 2 cups pre-cooked white corn masa flour (masarepa, such as P.A.N. brand). In its place: There is no real substitute. Cornmeal and corn flour are not nixtamalized and will not form a dough.

How many calories are in Cassava Flour Arepas?

One serving (the recipe makes 4) is about 290 calories, with 8 g protein, 48 g carbohydrate and 8 g fat, plus 4 g fiber and 607 mg sodium. The figures are estimates computed from the ingredient list.

How long does Cassava Flour Arepas keep?

Refrigerate what is left of Cassava Flour Arepas within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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