How to make Arepas: This Arepas with Chile Verde Chicken & Guasacaca recipe makes a low carb and keto friendly arepa dough stuffed with Chile verde chicken, creamy Guasacaca Avocado Salsa and a tangy slaw. Put mozzarella and cream cheese in a microwave safe bowl and microwave for one minute.
Flatten each ball with the palm of your hand and, then, using a rolling pin, roll into circles 10 cm round and about 1 cm thick. Place a large frying pan over medium high heat, add 1 tsp oil and cook the arepas in batches for 2–3 minutes on each side until golden, adding more oil where necessary.
To make truly authentic Venezuelan arepas, you need to use harina PAN; preferably made from white corn, though that can be hard to find in the states. Depending on the area you live in, even large chain grocery stores are now carrying it. I live in the Seattle area and can find it at my local Safeway.
The only arepa ingredients you need are cornmeal, water and salt. Some recipes use a pinch of sugar or a little butter, but I love the ease of a 3-ingredient recipe so I just stick to the basics. I start with 2 cups of warm water in a bowl. Then I slowly add 1 teaspoon of salt and 2 cups of cornmeal.