Venezuelan Stuffed Corn Cakes (Arepas)
Why This Recipe Works
Venezuelan-style arepas are made from a type of flour called masarepa blanca, which is precooked white cornmeal. We made arepa doughs that were too dry and crumbly and too wet and sticky before we hit upon the right formula of masarepa and hot water. To combat the denseness of the dough in our arepas recipe, we looked to an untraditional ingredient—baking powder. We found that 1 teaspoon of baking powder lightened up the dough slightly without turning it fluffy.