Arepas
 |
| This is the main ingredient for Venezuelan arepas. Harina PAN is pre-cooked corn flour that can be found in most Latino markets like Perola in Kensington Market (Toronto) |
 |
| The package comes with the basic instructions and proportions to make arepas. Mix the Harina PAN with warm water and a pinch of salt as per the instructions on the package. |
 |
| My twist for these arepas is carrots; this is a perfect way to get your daily vegetables in a fun and colourful presentation (thanks to my friend Gloriana for the idea!). |
 |
| Add 2 shredded carrots to the dough and mix |
 |
| Put a handful of the dough in the palm of your hand and make it into a ball. Gently shape it into a patty as indicated in this picture. |
 |
| Cook the arepas in a lightly greased pan at medium-high heat. Flip after 7-8 min or until the bottom of the arepa is crisp and golden. |
 |
| And here is the final result!! |
 |
| Open the arepa like a pocket and stuff it with your favorite fillings. Options range from the traditional ham and cheese to pulled pork. The options are endless. Enjoy! I will be posting recipes of some of the most popular arepa fillings from Venezuelan, stay tuned! |
