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Say hello to a delightful piece of Venezuelan tradition with Arepas! These are not just your ordinary cornmeal cakes; they are a handheld journey into bustling Venezuelan breakfast tables. Perfectly crispy on the outside and tender on the inside, arepas can be stuffed with anything from gooey cheese to savory scrambled eggs and creamy avocado. Whether you're planning a festive brunch or looking for a unique snack to impress your friends, these little bundles of joy will have everyone shouting '¡Que rico!' in no time.
In a mixing bowl, combine 2 cups of precooked white cornmeal with 1/2 teaspoon of salt.
Slowly add 1 and 1/2 cups of warm water while mixing with your hands until a dough forms. Let it rest for 5 minutes.
Divide the dough into 4 portions and shape each into a thick disk about 3-4 inches in diameter.
Heat a bit of vegetable oil in a skillet over medium heat.
Cook each arepa for about 5-7 minutes on each side until golden brown and cooked through.
Once cooked, carefully slice them open lengthwise to create a pocket.
Fill the pockets with your choice of shredded cheese, scrambled eggs, or avocado slices.
Serve warm and enjoy your Venezuelan arepas!
