The process of making arepas is super easy. I have yet to measure the water to flour ratio, I always add water bit by bit until I hit the right consistency. My guess is one cup of flour one cup of water. Corn flour absorbs so much water. I’ve been seasoning them with salt and pepper. I add some vegetable oil to the mix, more creamy and chewy. Lately, I’ve experimented with adding baking soda and vinegar, makes the arepa rise a bit and become more fluffy.
The simplest arepa recipe I can think of calls for 2 ingredients. Cornflower and water.
This is the cornflower brand I grew up with and still love. I find it at a store near my house: El Camaguey, although I’m sure it can be found in many other stores and there are many other brands, especially Mexican ones, popular in the US. This ingredient is extremely versatile and since it’s pre-cooked, it is ready to go, unlike polenta which needs careful cooking.
Venezuelan self-trained cook and photographer living in the beautiful state of California. VFX professional by day (and night really, the movie industry doesn't stop). I hope you enjoy the contents of my blog. I'm very passionate about food in general and don't get me started with photography! Drop me a line if you have any questions.