Arepas are Venezuela's national bread. They are eaten at all meals and throughout the day. These small corncakes are sold in restaurants called areper as, where they are stuffed with all types of fillings. Arepas are the basically the Venezuelan version of the sandwich.
Arepa de Pabellon: shredded, seasoned meat and black beans.
Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.
Arepa de Domin: black beans and crumbled white cheese.
Arepa de Perico: scrambled eggs with tomatoes, peppers and onions.
Small arepas can be made and served as appetizers with garnishes, such as grated cheese, on top instead of inside. They can also be eaten as small biscuits. Sometimes a little sugar is mixed in with the dough to form sweet arepas (arepas dulce).
* The cornmeal used to make arepas is a special, precooked type that usually goes by the name masarepa, or masa precocida. It can often be found in Latino markets. The more commonly found masa harina is not the correct type to use for this recipe.
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