Go Back

Venezuelan Arepas

Venezuelan arepas are crispy on the outside and soft and fluffy on the inside!  Stuff them with your favorite ingredients and sauces.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course, Snack
Cuisine: Venezuela
Keyword: arepas
Servings: 8 arepas
Author: Globally Flavored


  • For the Arepas
  • 2 ¼ cups lukewarm water
  • 1 teaspoon sea salt or kosher salt
  • 2 cups pre-cooked white cornmeal such as P.A.N.®
  • 4 tablespoons of vegetable oil divided
  • For the Sauce
  • ¼ cup sour cream
  • 1 clementine juiced
  • ½ to 1 habanero finely minced
  • For Serving
  • 16 ounce can black beans rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • A few sprigs of cilantro
  • 1 avocado sliced


  • Add the pre-cooked white cornmeal, salt, and 2 ½ cups of warm water to a bowl and mix with your hands until the dough is smooth, moldable and doesn't stick to your hands. Cover with a towel for 10 minutes.
  • While the arepa dough is resting, combine the sour cream, clementine juice, and habanero in a bowl. Set aside.
  • Divide the arepa dough into 8 pieces. Start forming the dough into tennis ball or baseball shape andflatten it with your palm so it's about ½ inch thick. Use your fingers to smooth out the outer edges.
  • Heat up a cast iron pan to medium, then add 2 tablespoons of oil. Add half your arepas to the pan and fry for 7-8 minutes on each side until golden brown. Repeat with the remaining arepas, adding the remaining oil. Let the arepas rest for 10 minutes after they are cooked.
  • While the arepas are cooling, add rinsed and drained black beans to a small saucepan with garlic powder and cumin and heat over medium heat until they are warmed through. Cut your avocado into thin slices.
  • Slice the arepas almost in half and assemble by stuffing spiced black beans, avocado slices, and clementine habanero sauce inside.


In order to make arepas, you will need to buy precooked cornmeal, also known as masarepa. It comes in both white and yellow, the only difference being the color of the flour. Look for harina de maiz blanco precocida (refined, pre-cooked white corn flour) near the bottom of the package. The most common brand is P.A.N. and it comes in a yellow bag with a blue label. Do not buy American cornmeal or masa harina.