Manchego cheese arepas venezolanas. Crispy corn flour cakes dressed up with avocado, tomatoes, and black olives. Authentic, easy and surprisingly delicious. Learn how to make arepas ready in 20 minutes (or less).
more or less, for shallow frying
peeled and thinly sliced
pitted and halved
How to make arepas
In a large mixing bowl, add the flour, salt and gradually stir in the warm water to form a stiff dough. Knead in the shredded manchego cheese.
Divide and shape into 4 balls. Flatten each, to a thickness of ¼ to ½ inch. Thinner will be crispier but harder to split.
Heat oil in a skillet over medium heat. Add the arepas and cook for 3 to 4 minutes per side, turning several times during cooking, until crisp and golden.
How to serve arepas
Either split (traditional) in half, or cut in half if too thin to split.
Place on serving plates and garnish with slices of avocados, tomatoes, and pitted and halved olives.