Nice video. Thank you. I made some tonight for the first time. Now I found your video with oil in recipe, I may try that next time. Mine came out great though. Cooked them in a cast iron skillet, then baked them for 15 mins in 350 oven. Filled with slow cooked teriyaki pork with onions and peppers.
Ferdi nand I have no idea I always makr them with water but I wonder the same but always when thry do that people in the comments complain about that's not thr way its supposed to be, but you can always try and let me know if it tastes better.
lecker Toastbrot you can make them with all kinds of flavors and liquids, etc., but this is traditional way. i like adding finely chopped jalapeños to the mix, too!
I just failed at my first attempt after looking at another recipe. I’ll give this ago next time. Thanks. Edit: I know where I went wrong now. Does anyone know if you can freeze the dough balls for later?
The “maize flour” is “pre-cooked”. It does stay a bit wet inside. Sometimes after I cut in half, I then throw back on the pan briefly for those that don’t want it wet. But I normally eat with carne mechada (Venezuelan style “ropa vieja” - basically a flavorful shredded beef) &/or black beans, among other things, that are fairly wet. I wrap in baking parchment as napkins will quickly become a soggy mess.
Depending on where one is from, the words maize and corn may be either interchangeable or mean different things. In the USA, for example, they mean the same, but normally one uses the word corn. In UK, corn means what in the USA one would call grain, in general, e.g., wheat, oats, barley, etc. Arepas are made from maize that has gone through an alkali process known as nixtamalization (such as used to make hominy) and is precooked.
Harina PAN is pre-cooked, so it won't be raw. If you want them less moist in the center, put them in the oven for 10 minutes (350) after you fry them. Also, make them 1/2" thick, no thicker.
@@ajahndallas Yes, we always put them in the oven for 15 minutes after frying. Depending on where you are from, the arepas are thin or thick. In the Andes region they are thin so there is less soft dough in the middle, I prefer them this way. In Caracas they are thicker. Many people scoop out the soft center before filling with stuff.
Que horrible! Definitivamente debes ser gringa porque nunca vi una arepa hecha por un Venezolano que saliera tan torcida y mal formada! ero bueno fue un buen intento!
Luis Henao Típico venezolano. Si no tienes nada bueno que decir, no digas nada. Qué grosero. Por eso nos dejan tan mal parados en el exterior. Qué vergüenza.
While there may be some slightly different techniques, this is how they are made in Venezuela. Maybe you’re thinking of Mexican tortillas or something. Or maybe in your part of Canada or wherever you might be from someone has made them for you in a way other than how it’s done in Venezuela. (Or maybe your just trolling, lol.)
So quick & straight to the point. I love this less than 2 min video. 😍 Thank you!
You made this’ look so easy! Now Arepas are one of my new favorite gluten free foods. Thank you.
my aunt made these for me every morning with cheese in them. such a great childhood memory
Perdona but can you answer a question of this arepa recipe? she uses vegetable oil! But can one use olive oil for this as well?
Nice video. Thank you. I made some tonight for the first time. Now I found your video with oil in recipe, I may try that next time.
Mine came out great though. Cooked them in a cast iron skillet, then baked them for 15 mins in 350 oven.
Filled with slow cooked teriyaki pork with onions and peppers.
I'm going to present to my class our typical National fast food. Thanks for your video!
Delightful and simple, thank you so much for sharing!
Thank you so much! The best Arepas recipes so far, it came out delicious :)
Thank you for finally giving a printable recipe! I'm going to make some of these for Labor Day bbq tomorrow!
Congrats for launching this youtube account! Move forward!
This is a nice combination
Muy buena receta. Yo vi que algunas personas tapan el sarten. Usted no lo hiso. Igual se cocina bien la masa?
Gracias 🙏
Thanks for sharing your arepas!
I realise arepa is Sima / Ugali bread. A huge staple in Kenya. Haha awesome! #kenyan
These are the best arepas!
Süper 💯💯💯💯💯..
I saw many different receives for arepas. Does they taste a lot better with for example milk instead of water or an egg?
Ferdi nand I have no idea I always makr them with water but I wonder the same but always when thry do that people in the comments complain about that's not thr way its supposed to be, but you can always try and let me know if it tastes better.
lecker Toastbrot you can make them with all kinds of flavors and liquids, etc., but this is traditional way. i like adding finely chopped jalapeños to the mix, too!
Man who produced this song tho
I just failed at my first attempt after looking at another recipe. I’ll give this ago next time. Thanks.
Edit: I know where I went wrong now. Does anyone know if you can freeze the dough balls for later?
is that canadian bacon in the Arepa?
golyg yeah, you can put whatever you want inside an arepa, whatever you want even nutella
Falto la mantequilla
when you cut the arepas it looked like the dough was raw in the middle, is that so????
Nicky Mullins yes - it says kind of “gooey” on the inside.
The “maize flour” is “pre-cooked”. It does stay a bit wet inside. Sometimes after I cut in half, I then throw back on the pan briefly for those that don’t want it wet. But I normally eat with carne mechada (Venezuelan style “ropa vieja” - basically a flavorful shredded beef) &/or black beans, among other things, that are fairly wet. I wrap in baking parchment as napkins will quickly become a soggy mess.
@@dougcortes6567 Good idea! I will cut it in half and cook it through, tks.
Question, I can use Harina De Maiz/Instant Corn Masa Mix to make arepas correct? Or is that no bueno?
Very well, but why maize when it's "corn" flour?
The harina PAN is pre-cooked, so it won't be raw, but moist in the middle.
Depending on where one is from, the words maize and corn may be either interchangeable or mean different things. In the USA, for example, they mean the same, but normally one uses the word corn. In UK, corn means what in the USA one would call grain, in general, e.g., wheat, oats, barley, etc. Arepas are made from maize that has gone through an alkali process known as nixtamalization (such as used to make hominy) and is precooked.
Music is terrible
Nice video, but the music is horrible.
Damn, here I am looking for who made this music because it slaps.
WTF not even cooked all the way. See the knife.
Harina PAN is pre-cooked, so it won't be raw. If you want them less moist in the center, put them in the oven for 10 minutes (350) after you fry them. Also, make them 1/2" thick, no thicker.
@@ajahndallas Yes, we always put them in the oven for 15 minutes after frying. Depending on where you are from, the arepas are thin or thick. In the Andes region they are thin so there is less soft dough in the middle, I prefer them this way. In Caracas they are thicker. Many people scoop out the soft center before filling with stuff.
Que horrible! Definitivamente debes ser gringa porque nunca vi una arepa hecha por un Venezolano que saliera tan torcida y mal formada! ero bueno fue un buen intento!
Luis Henao Típico venezolano. Si no tienes nada bueno que decir, no digas nada. Qué grosero. Por eso nos dejan tan mal parados en el exterior. Qué vergüenza.
those arepas suck, your not supposed to be able to open them like a wheat based dough
+southcanada says who?
The fuck are you going to know? We eat them like this every single day.
Francisco Ruiz someone from paraguay
Francisco Ruiz *canada
While there may be some slightly different techniques, this is how they are made in Venezuela. Maybe you’re thinking of Mexican tortillas or something. Or maybe in your part of Canada or wherever you might be from someone has made them for you in a way other than how it’s done in Venezuela. (Or maybe your just trolling, lol.)