Arepas de puerto rico: Receta de Arepas Puertorriqueñas |

Puerto Rican Arepas — the ultimate recipe

Happy New Years everybody! Did anyone make any resolutions? I know resolutions aren’t for every one, and if you really want to make a change you don’t need an arbitrary day to tell you to make a change, but I like thinking about New Years resolutions. So much can happen in a year! I mean, this time last year Ryan and I didn’t know if we were moving to London. Anyway, this year I have three blog related ones:

  1. Improve my decorating skills for baked goods (see my gingerbread meltdown and you’ll know why)
  2. Create more recipes that are all my own
  3. Redo my Puerto Rican arepas recipe.

Today we’re going to focus on number 2 and 3. If you’re not familiar with arepas you might wonder why that makes my resolution list. Well, I’ll tell you. Arepas are fried dough and you can eat them with rice, beans, chicken, and all kinds of good foods. They are absolutely delicious! For both 2013 and 2014, my Puerto Rican arepas post has been my most popular post. I don’t promote this post, I don’t even have great pictures, but when people Google for Puerto Rican areaps recipes they end up with me. I think it’s because Venezuelan arepas are most well known and there are so few clear recipes for Puerto Rican arepas. For example, I watched a YouTube video that was an older women just throwing ingredients into a large bucket and mixing it all together. It’s all in Spanish, but midway through she says she thinks it got botched. Not helpful. It looked authentic, but it wouldn’t have been easy to copy.

Anyway, my first attempt was in May 2013, and I was trying to emulate my grandmother’s recipe. That attempt tasted right, but didn’t look right. So, I tried again with a second arepa recipe in September 2013. This recipe looked right, but tasted too much like regular bread. So it’s been on my mind to try it again, but wasn’t much of a priority. But, the perfect moment to try again was this week while I was in Connecticut visiting my parents. I asked my dad to help me so we could try to recreate his mom’s recipe.

And we freaking did it ya’ll! Specifically, we ticked all our sense memory boxes – which is really the most important element. The arepas were golden in color, they smelled perfect, they were flaky when pulled apart, and they had big air bubbles perfect for filling with beans and rice. This is the ultimate arepas recipe. Is it really my grandmother’s recipe? I have no idea because I never saw her make them. And our memories were hazy. Did she knead the dough until smooth? Maybe, but I couldn’t get my dough there. Did she roll the dough into disks? No clue .When she let the dough sit, did it rise? We had no idea. So, it’s not my grandmother’s recipe, it’s mine, but with the flavors she taught us. And anyway, it made us feel the way hers did, and that’s probably most important.

A successful arepas recipe was cause for celebration. When I fried the first one and opened it, my parents went “WOW!” I’m serious, it was loud and genuine and awesome. So, to do it up right, my mom made rice, beans, and a roast chicken. We had a huge Puerto Rican feast. We stuffed the arepas, I stuffed my belly, and then I immediately fell asleep in front of the TV. I’ll say I’m starting the New Year off right.

Messy level: If you use a large bowl, this is not very messy at all. You need a very big bowl to make sure you can properly mix everything without having flour go flying. The real warning you’ll need is not about mess, but about muscle power. Your arms will be tired after all the kneading!

The Ultimate Puerto Rican Arepas


Prep time

Cook time

Total time


  • 8 cups all-purpose flour
  • 4 tablespoons baking powder
  • 1 heaping tablespoon salt
  • 10 oz lard, cut into cubes
  • 2½ cups room temperature water
  • vegetable oil
  1. In a very large bowl mix together the flour, baking powder, and salt. Do this with your hands or a spoon.
  2. Add the lard to the flour mixture. Use your fingers to break the lard up into little pieces. Massage the lard into the flour mixture until the lard is pea sized and the whole thing looks like sand.
  3. A few tablespoons at a time, add the water too the flour mixture. In between each addition knead the water into the flour. You might not need all of the water! [This stage takes a long time and can be tiresome on your hands and arms. You can do it! I’m sure you can use a mixer with a dough hook, but I haven’t tried it. And I think hammering it out by hand helps better channel abuela anyway. ]
  4. As you use up the water, the flour will turn from sticky pieces to a dough. Knead the dough until it comes together in one large piece. If you don’t know how to knead watch this tutorial. The dough is ready when it feels a little springy and you can roll it together into a ball. It won’t be perfectly smooth or very stretchy and elastic.
  5. Cover the dough with a warm damp towel and let sit for 1-2 hours.
  6. When you’re ready to cook, tear off balls the size of two golf balls.
  7. Flour your work surface, then roll out the balls until you have discs about ¼ inch thick. Any balls you don’t want to use can be stored in an air tight container in the fridge for a few days. Wrap tightly with plastic wrap and put in the freezer if you need to store them for longer.
  8. Heat about ½ inch of vegetable oil in a skillet on high heat. Test if the oil is ready by taking a tiny ball of dough (size of a tic tac) and put it in the oil. If it sinks, then rises, and is surrounded by bubbles then your oil is ready.
  9. Gently slide 1-3 arepas into your skillet. You don’t want to over crowd! If you over crowd the oil will cool down and won’t cook your arepas properly.
  10. Cook on one side for about 30-45 seconds. It should sink, then rise to the top of the oil, then air bubbles should start to form. When you can see browning on the edges, flip the arepa over. Cook on the second side for about 30-45 seconds. Keep flipping until you have the desired golden color.
  11. Keep working in batches of 1-3 arepas until you have cooked your desired amount.
  12. Serve plain or with rice, beans, chicken, eggs or whatever you’d like to stuff inside.


Filed Under: Mains, Most Popular, Puerto Rican Recipes, Side Dish, Snacks Tagged With: abuela, arepas, baking powder, flour, fried dough, lard, new years, new years resolution, puerto rican, puerto rican arepas, puerto rico, resolution, salt, two spoon

Arepa tradicional de Puerto Rico Vieques Receta de Zelibeth Ditterline- Cookpad

Zelibeth Ditterline


Esta receta es lo que puedes llamar pan frito, es muy sencilla y tiene un pedazo de mi corazón , por que es unos de esos platos que me hacen recordar cuando era niña, Vieques es una Isla parida por Puerto Rico, a solo millas de Puerto Rico, donde la gente conserva una actitud jibarita o campesina, es pura playa, porque es tan pequeña que puedes ir a la playa a pie desde el punto medio de la Isla De Vieques, El plato típico es pescado, langostas, camarones y jueyes, calamares, pulpo y todo crustáceo que puedas imaginar, sin mucho costo, los mariscos se venden en las calles como algo normal, en precio que cualquier persona puede pagar.

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45 minutos

  1. 2 1/4 tazas harina

  2. 1 cucharada polvo de hornear

  3. 1/4 taza manteca o mantequilla

  4. 8 oz de agua fría

  5. 3/4 de cucharada de sal

  6. aceite canola o de maíz (para freír)

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Escrita por

Zelibeth Ditterline


God,Family,Love, and 🥑🥝

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Recipe from Julia Vysotsky

9000 Lavash , pita, there are some other flatbreads, it seems to me, in any culture. In this recipe, yeast-free dough is much healthier and tastier, besides, it is custard, so it is very elastic, with it

Julia Vysotskaya

9000 Colombian cuisine. Arepas de Queso is a variant common in Antioquia. They are served warm for breakfast, with butter or grated cheese and a cup of hot chocolate. And during lunch, they have a snack on soup or meat.
I saw the recipe for these cakes in the Gastronom magazine. But I cooked them a little differently.

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corn flour — 600 ml

Water — 400 ml

Adyghe cheese (or other young white cheese, for example, Motzcearella) — 300-350 g

butter — 3-4 tablespoons


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Step by step recipe

Grate cheese.

Melt butter.

Pour flour into a deep bowl, make a well in the middle and gradually pour in warm water. Add cheese, salt, butter. Mix.

Leave for 5-10 minutes.

Then knead by hand until smooth. The dough is very elastic, not at all cool.

Preheat a non-stick frying pan. I first (once) greased the pan with butter (butter). But I think it was redundant.

Now we form small balls, flatten each ball into a cake 5 mm thick and put it on a hot frying pan. Bake for about 3 minutes on each side. I baked under the lid. The cakes should turn out rosy.

Preheat the oven to 200 degrees and place an empty baking tray in it.

Put the finished cakes on a hot baking sheet (do not grease the baking sheet!) and put in a preheated oven for 5-10 minutes.

Serve hot!

For soup, I sprinkled them with grated cheese and herbs and baked in the oven with cheese for 3-5 minutes.

And for breakfast I served it instead of toast. Hot! With cheese and butter.

Bon appetit!:)

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National Cuisine of Venezuela

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  • National Cuisine of Venezuela

June 26, 2022

nine0172 0 comments 106 views

Venezuelan cuisine is known for its diversity. Appetizers and meals (known as comida criolla) consist mainly of pancakes, chicken, pork, beef, soups and steamed vegetables. Tourists should look out for restaurants that have «menu del dia», with very cheap lunches consisting of soup and other main courses.

Rural specialties include: empanadas — very hot fried corn tortillas stuffed with meat, cheese, beans, or baby shark meat; pabellon criollo is a Venezuelan national dish that consists of minced beef, rice, black beans, cheese and fried plantain. Spices are used in many dishes, but local root vegetables and vegetables give them a distinctive taste. nine0003

Tekenos (tequenos) — a special delicacy very popular: thin dough, rolled by hand from local cheese and fried until crispy. Arepas (arepas) — traditional bread, made very simply from grain, water and salt. Tostadas are used in sandwiches — the mussel meat is removed and the shell is filled with anything from ham and cheese to spicy meat and chicken salad. Hallaca (Hallaca) — a traditional delicacy prepared for Christmas and New Year: corn is mixed with beef, pork, ham and green pepper, wrapped in banana leaves and boiled in water. Parilla criolla (parrilla criolla) — meat marinated and fried on coals. Hervido (hervido) — soup prepared from pieces of meat, chicken or fish and local roots and vegetables. Puree de apio (puree de apio) is one of the most exotic dishes made from local root crops (boiled and mashed, with salt, butter, tastes like chestnuts). Empanadas (empanadas — meat cakes), fried paw (lapa — a large rodent) and chipi-chipi (chipi chipi — tiny clam soup) are simply excellent. nine0003

There is no good local wine in Venezuela, but foreign wines are also bottled here. There are several types of beer, mineral water, gin and excellent rum. Very good coffee, as well as merengue (meregada — a cocktail of fruit, ice, milk and sugar). Batido (batido) is very similar to merengue, but with water instead of milk. Pousse cafe (pousse-cafe) — afternoon liquor. Bars serve visitors both at the counter and at the tables. Fox (lisa) — a glass of beer; tercio (tercio) — bottled beer. Most bars are open late and there are no laws against the sale of liquor. nine0003

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