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Restaurants›Caracas Bistro›Venezuelan Appetizer Recipe

Venezuelan Appetizer Recipe

Name: Caracas Bistros Venezuelan Appetizer Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Venezuelan
Ingredients: 2 cups pre-cooked white or yellow cornmeal (arepa flour - e.g., Harina P.A.N.); 1.5 cups warm water; 1 tsp fine salt; 2 tbs vegetable oil (for pan/frying); 1 tbs butter (optional, for finishing); 1 cup cooked chicken, shredded (rotisserie or poached); 0.5 cup ripe avocado, mashed; 2 tbs mayonnaise; 1 tsp lime juice; 1 tbs finely chopped red onion; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.75 cup soft fresh cheese (queso blanco/queso de mano or fresh mozzarella), torn or sliced; 2 tbs fresh cilantro, chopped; 0.25 cup ripe avocado (for guasacaca); 1 tbs olive oil (for guasacaca); 0.5 tsp white vinegar or lime juice (for guasacaca); 0.125 tsp salt; 0.5 tsp garlic clove, minced; 0.75 cup shredded flank steak or shredded beef (seasoned, cooked); 0.5 cup black beans, warmed (drained if canned); 0.5 cup ripe plantain, sliced and fried; 1 tbs sofrito or chopped tomatoes & onions for beef (if making beef quickly); 0.125 tsp salt; 0.5 cup thinly sliced ham, chopped; 0.5 cup shredded melty cheese (e.g., mozzarella, queso blanco); 0.5 cup black beans, warmed; 0.5 cup ripe plantain, sliced and fried; 0.25 cup quick pico (diced tomato, onion, cilantro, lime); 1 tbs fresh cilantro leaves

Inspired by Caracas Bistro

Time50m

Serves6

Mini arepa, pick (choose 3 options shown in the arepas section).

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Ingredients

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Arepas (mini corncakes)

2 cups pre-cooked white or yellow cornmeal (arepa flour - e.g., Harina P.A.N.)

1 1/2 cups warm water

1 tsp fine salt

2 tbs vegetable oil (for pan/frying)

1 tbs butter (optional, for finishing)

Filling option 1 — Reina Pepiada (chicken-avocado)

1 cup cooked chicken, shredded (rotisserie or poached)

1/2 cup ripe avocado, mashed

2 tbs Mayonnaise

1 tsp ReaLime juice

1 tbs finely chopped red onion

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Filling option 2 — Queso de Mano & Guasacaca (cheese + green sauce)

3/4 cup soft fresh cheese (queso blanco/queso de mano or fresh mozzarella), torn or sliced

2 tbs Fresh cilantro, chopped

1/4 cup ripe avocado (for guasacaca)

1 tbs olive oil (for guasacaca)

1/2 tsp white vinegar or lime juice (for guasacaca)

1/8 tsp Celtic sea salt

1/2 tsp garlic clove, minced

Filling option 3 — Pabellón-style (shredded beef, black beans, plantain)

3/4 cup shredded flank steak or shredded beef (seasoned, cooked)

1/2 cup black beans, warmed (drained if canned)

1/2 cup ripe plantain, sliced and fried

1 tbs sofrito or chopped tomatoes & onions for beef (if making beef quickly)

1/8 tsp Celtic sea salt

Filling option 4 — Queso & Jamón (cheese & ham)

1/2 cup thinly sliced ham, chopped

1/2 cup shredded melty cheese (e.g., mozzarella, queso blanco)

Filling option 5 — Vegetarian: Black Bean & Plantain with Pico

1/2 cup black beans, warmed

1/2 cup ripe plantain, sliced and fried

1/4 cup quick pico (diced tomato, onion, cilantro, lime)

Garnish & service

1 tbs Fresh cilantro leaves

2 to taste Lime wedges

1 to taste hot sauce or ají (optional)

Method

Arepas (mini corncakes)

Make the dough

In a medium bowl, combine 2 cups pre-cooked cornmeal and 1 tsp salt. Gradually add 1.5 cups warm water while stirring with a spoon until a soft, cohesive dough forms. Let rest 5 minutes so the flour hydrates. If dough feels dry, add water 1 tsp at a time; if too sticky, dust with a little more cornmeal.

Shape mini arepas

Divide the dough into 18 equal portions (about 1.5 tablespoons dough each) for bite-size arepas. Roll each portion into a ball, then flatten gently between your palms to form 2.5–3 inch rounds about 1/2 inch thick. Smooth edges with wet fingers if needed to avoid cracking.

Cook the arepas

Heat a nonstick skillet or cast-iron pan over medium heat and add 2 tbs vegetable oil, swirling to coat. Fry mini arepas in batches (do not overcrowd) 3–4 minutes per side until a golden brown crust forms. Lower heat if they brown too quickly before cooking through. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches. Optional: spread a little butter on each warm arepa to finish.

Filling option 1 — Reina Pepiada (chicken-avocado)

Combine 1 cup shredded cooked chicken, 1/2 cup mashed avocado, 2 tbs mayonnaise, 1 tsp lime juice, 1 tbs finely chopped red onion, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Taste and adjust seasoning. Mix until creamy but with some texture. Keep chilled until assembly.

Filling option 2 — Queso de Mano & Guasacaca (cheese + green sauce)

For a quick guasacaca, mash 1/4 cup ripe avocado with 1 tbs olive oil, 1/2 tsp vinegar or lime juice, 1/2 tsp minced garlic, 1/8 tsp salt and 2 tbs chopped cilantro until slightly chunky. Spread a thin layer of the guasacaca onto the halved arepas (or mix with the cheese). Top with 3/4 cup torn soft cheese and a sprinkle of chopped cilantro. Serve immediately so cheese remains soft.

Filling option 3 — Pabellón-style (shredded beef, black beans, plantain)

If using prepared shredded beef, warm 3/4 cup gently in a skillet with 1 tbs sofrito or a splash of water to moisten; season lightly with 1/8 tsp salt to taste. Warm 1/2 cup black beans. Fry plantain slices (about 1/2 cup) in a small pan with 1 tbs oil until golden and caramelized. To assemble, spoon a little black bean, shredded beef, and 1–2 small plantain pieces onto each mini arepa.

Filling option 4 — Queso & Jamón (cheese & ham)

Layer about 1/2 cup chopped ham and 1/2 cup shredded melty cheese on warm arepas. If desired, place under a broiler or in a hot oven 2–3 minutes until cheese melts, watching carefully so arepas do not overbrown.

Filling option 5 — Vegetarian: Black Bean & Plantain with Pico

Warm 1/2 cup black beans. Fry plantain slices until golden (about 2–3 minutes per side). Mix 1/4 cup quick pico (diced tomato, red onion, cilantro, lime juice, pinch salt). To assemble, layer beans, plantain, and a spoonful of pico onto the arepas.

Assembly & service

Choose any three filling options from the sections above. For each mini arepa, slice or split slightly (or open like a pocket) and spoon about 1–1.5 tablespoons of the chosen filling inside. Top with cilantro leaves, a squeeze of lime, and hot sauce if desired. Arrange on a platter and serve warm.

Note on quantities: recipe yields approx. 18 mini arepas. The filling amounts listed are scaled to allow filling 18 mini arepas with three different choices; adjust quantities up if you choose the same filling for all arepas.