Arepa Reina Pepiada
Venezuela's most iconic arepa — a thick, golden griddled cornmeal cake sliced open and generously filled with a creamy avocado and chicken salad (guiso de pollo con aguacate). Created in Caracas in the 1950s and named after Miss Venezuela Susana Duijm. The definitive Venezuelan street food.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix masarepa with warm water and salt to form a smooth, moist dough (like soft playdough). Add butter; knead in. Rest 5 minutes.
About 5 min
Divide into 8 balls. Flatten each between your palms into a disc about 10 cm diameter and 1.5 cm thick. Smooth the edges with wet fingers.
About 11 min
Cook on a lightly greased cast iron griddle (budare) or heavy pan over medium heat for 7–8 minutes per side until deeply golden-brown and a crust forms. Then bake at 200°C/400°F for 10 minutes until cooked through.
About 11 min
Tap the arepa: it should sound hollow. The crust should be crispy; the interior moist and cooked through.
About 11 min
Filling: mix shredded chicken with mashed avocado, mayonnaise, spring onion, coriander and lime. Season well.
About 11 min
Slice each arepa halfway around its equator to open like a book (use a towel — they are hot). Fill generously with the reina pepiada. Eat while hot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 28 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 6 g
- Sugar
- 2 g
- Sodium
- 580 mg
Contains: dairy, eggs
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Recipe by Boon Tools.