COPPER🇻🇪 Venezuela
Arepas rellenas recipe
Delicious cornmeal pockets stuffed with savory fillings.
Ingredients
- 500 g cornmeal
- 300 ml water
- 1 tsp salt
- 200 g cheese
- 2 avocadoes
- 400 g black beans
How to make Arepas rellenas
- In a bowl, combine 2 cups of cornmeal, 1 1/2 cups of water, and 1 teaspoon of salt until smooth without lumps.
- Cover the bowl with a cloth and let the dough rest for 10 minutes to hydrate the cornmeal.
- Divide the dough into small balls, then flatten each ball into discs that are about 1/2 inch thick.
- Heat a skillet over medium heat and cook the arepas for about 5 minutes on each side until golden brown and crispy.
- Once cooked, carefully slice the arepas open on one side without cutting through completely.
- Fill each arepa with cheese, slices of avocado, and black beans to your liking.
- Arrange the filled arepas on a plate and serve them warm for a delightful experience.
What is Arepas rellenas?
Arepas rellenas is a traditional dish from Venezuela, and takes about 40 minutes from start to finish. It is built around cornmeal, black beans and cheese. The recipe below uses 6 ingredients and is written out step by step.
How long does Arepas rellenas take?
At 40 minutes it is quicker than 71% of the 588 dishes in Copper's atlas. Copper's atlas has 17 dishes built on cornmeal. The method runs to 7 steps, the longest being 10 minutes.
Any tips for making Arepas rellenas?
Use warm water for easier dough handling.
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