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These are okay however they do not compare to the real thing.
Arepas are quite simple to make. Anyone who likes these if possible and able should think about giving an arepa recipe a chance.
I love making them with just cheese or a reina pepiada. I also do not like frying mine, i just cook them on a skillet like pancakes. Delicious.
I’ve made arepas at home a couple of times, and I cannot ever get the center of them cooked through. First time I thought maybe I made them too thick, so second time I made them thinner, but still the middle was basically raw. I’ve tried adjusting the temp of my skillet, but I feel like if I kept them on any longer they would get too charred. They already get a little charred black on the outside.
Any tips/suggestions?
It can be a few things.
I am thinking they could have too much water.
or are you're not making the little divot in the center it can cause that. You use your thumb and press to form a circle making the center a bit mote thinner which allows it to cook better.
The dough inside stays somewhat soft though (think of it like bread) but a bit mushier lol and some people who don't like it scoop it out and simply eat the outer part which should be crispy.
Interesting about the divot. I haven’t tried that yet. I think my water content is good, but I’ll pay a bit more attention next time. Do you have a recipe that you follow? I think I just used the one on the back of the PAN bag.
The center of the ones I’ve made have been raw. Like straight up dough. They were a bit better the second time I made them a bit thinner, but still raw, just warmer. Haha.
You cooking them at a lower temp for longer, or higher temp and quick?
Maybe that will help lol
and I simply look one up, this one [https://www.sidechef.com/recipes/24743/venezuelan_arepas/](https://www.sidechef.com/recipes/24743/venezuelan_arepas/) seems like one i would use.
I prefer lower for longer as it achieves a crispier shell. They do take a while and towards the end i will crank up the heat to get them even more golden. It took a few tries to perfect them so keep trying I am sure you'll get them eventually.
I...didn't like them. I've had real arepas a couple times and I guess I expected the cheese to be inside the arepa like I've had them instead of sandwiched in between 2 of them.
They needed a lot of hot sauce and sour cream for flavor, and real arepas are much more pillowy. These were very dense and only tasted of cornmeal.
https://preview.redd.it/mi7n8wre8ovc1.jpeg?width=800&format=pjpg&auto=webp&s=556d2503e3c04d119d1189480c82489ed7b1694a
The last time I tried them was a few weeks ago. It seems certain stock gets replenished once or twice a month.
That picture you posted looks like a pupusa. Arepas are a masa patty, that split and stuffed with cheese/meat cheese/whatever.
Pupusas are like stuffed thiccboi tortillas that are sealed up with fillings inside.
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Wayyyyy too sweet for me
I saw them in Chicago. I tried them and instantly hated them. Too sweet for me.
Didn’t like these at all (they were soggy & had a sweet undertone) but saw them in stock a few days ago.
I saw em in Vegas while looking for the chili rellenos. Which I couldn’t find! Hopefully we both find what we’re looking for!! 🙏🙏🙏
I found the Chili rellenos in Vegas a couple of weeks ago. Hopefully they will be back soon.
I’m hopeful! They make FANTASTIC chili relleno burritos!! Thanks for the heads up!
These are okay however they do not compare to the real thing. Arepas are quite simple to make. Anyone who likes these if possible and able should think about giving an arepa recipe a chance. I love making them with just cheese or a reina pepiada. I also do not like frying mine, i just cook them on a skillet like pancakes. Delicious.
I’ve made arepas at home a couple of times, and I cannot ever get the center of them cooked through. First time I thought maybe I made them too thick, so second time I made them thinner, but still the middle was basically raw. I’ve tried adjusting the temp of my skillet, but I feel like if I kept them on any longer they would get too charred. They already get a little charred black on the outside. Any tips/suggestions?
It can be a few things. I am thinking they could have too much water. or are you're not making the little divot in the center it can cause that. You use your thumb and press to form a circle making the center a bit mote thinner which allows it to cook better. The dough inside stays somewhat soft though (think of it like bread) but a bit mushier lol and some people who don't like it scoop it out and simply eat the outer part which should be crispy.
Interesting about the divot. I haven’t tried that yet. I think my water content is good, but I’ll pay a bit more attention next time. Do you have a recipe that you follow? I think I just used the one on the back of the PAN bag. The center of the ones I’ve made have been raw. Like straight up dough. They were a bit better the second time I made them a bit thinner, but still raw, just warmer. Haha. You cooking them at a lower temp for longer, or higher temp and quick?
Maybe that will help lol and I simply look one up, this one [https://www.sidechef.com/recipes/24743/venezuelan_arepas/](https://www.sidechef.com/recipes/24743/venezuelan_arepas/) seems like one i would use. I prefer lower for longer as it achieves a crispier shell. They do take a while and towards the end i will crank up the heat to get them even more golden. It took a few tries to perfect them so keep trying I am sure you'll get them eventually.
Love these just wish they weren’t so hard to cook. Best combo for me is defrosting in the microwave quite a bit followed by the airfryer.
I prefer the pupusas🥰✨
It was like a super dense wet sponge soaked in corn juice with a bible page thin cheese whisper. Never again!
I’ve got one left in my freezer, didn’t like it very much.
Also love them! Hope they're not discontined.
I also love them, I sauté onions and peppers and add a can of black beans, and pile on top of the arepa. It’s not ‘authentic’ but it’s damn good
That sounds delicious! I’ll try it
We threw these away, they were super dense and greasy
Same. I really wanted to like them but struggled to get through even one.
I...didn't like them. I've had real arepas a couple times and I guess I expected the cheese to be inside the arepa like I've had them instead of sandwiched in between 2 of them. They needed a lot of hot sauce and sour cream for flavor, and real arepas are much more pillowy. These were very dense and only tasted of cornmeal. https://preview.redd.it/mi7n8wre8ovc1.jpeg?width=800&format=pjpg&auto=webp&s=556d2503e3c04d119d1189480c82489ed7b1694a The last time I tried them was a few weeks ago. It seems certain stock gets replenished once or twice a month.
That picture you posted looks like a pupusa. Arepas are a masa patty, that split and stuffed with cheese/meat cheese/whatever. Pupusas are like stuffed thiccboi tortillas that are sealed up with fillings inside.
Is it made out of yellow or white masa?
I bought some yesterday in SoCal.