Meatless Fridays Venezuelan Arepas to Stuff to Your Heart's Content

Maria Morera Johnson shares a recipe for arepas that can be stuffed with your favorite fillings. Download our printable recipe card!

I love street food, and one of my favorite food truck treats is the arepa. An arepa is a white corn meal based fried cake that can be sliced and stuffed or topped for a light snack or a hearty filling. Both Colombian and Venezuela style arepas are delicious, with the former having a crispier and sweeter mouth feel, and the latter prepared for hearty stuffings.

I like the Venezuelan recipe for dinner. The traditional Venezuelan arepa is filled with black beans and plantains, a perfect meatless option, but I will stuff my arepa with just about anything. When I made this recipe, I had a small tuna steak that I wanted to stretch for two, so I cubed the steak and gave it a light sear, used up some tart and creamy cole slaw, and added a side of yuca fries. What will you put in your arepa? 

Venezuelan Arepas

Ingredients 

• 2 cups pre-cooked white cornmeal (try the international aisle)
• 2 cups warm water 
• 1 teaspoon salt 
• 1 tablespoon vegetable oil (plus more for cooking) 

Making the Dough 

Mix warm water and salt until dissolved in a large bowl.

Gradually add the cornmeal while stirring with your hand or a wooden spoon to avoid lumps.

Knead it with your hands for about 3–5 minutes until you get a smooth soft dough. Cover and let the dough rest for about 5 minutes. 

Shaping the Arepas 

Divide the dough into 6 equal portions.

Roll each portion into a ball and gently pat it flat (about ½ to ¾ inch thick) — somewhere between the size of a slider and a regular hamburger bun.

Cooking the Arepas 

Heat a non-stick or cast-iron skillet over medium heat and add a little oil.

Cook the arepas for about 5–7 minutes per side until crispy. 

Place in a 350°F (175°C) for 10 minutes to bake through while you prep your stuffing. 

Toppings: 

Arepas have a nice texture, a mild flavor, and can soak up sauces. Traditionally stuffed with black beans and plantains, fried eggs, cheese, or any kind of shredded beef, pork, or chicken, the arepa’s versatility and easy preparation makes it a great go-to for a quick meal. I often make them to help stretch leftovers. 

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Copyright 2025 Maria Morera Johnson
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