You can find more traditional recipes for Venezuelan arepas here and Colombian arepas here. This recipe requires 30 minutes, 1 bowl, and just 3 ingredients: salt, water (which we don’t count as an ingredient), oil for cooking, and areparina or masarepa, which is a special pre-cooked corn flour specifically for making arepas.
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.
Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You’re looking to form a crust.
Shape each piece into a smooth ball. Add more water if needed—the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges. Place each ball in between 2 sheets of plastic wrap and flatten gently with the bottom of a pot.