Venezuela: Recipes Only
Venezuela: Cachapas and Caracazos
Arepas Rellenas (Stuffed Corn Cakes)
Griddled corn cakes split and filled with various ingredients, such as cheese or shredded beef.
Ingredients (Makes 6 arepas)
Dough:
2 cups pre-cooked white cornmeal (e.g., PAN brand)
2½ cups warm water
1 tsp salt
1 tbsp vegetable oil
Filling (Reina Pepiada - Chicken Avocado):
2 cups cooked, shredded chicken
1 ripe avocado, mashed
¼ cup mayonnaise
¼ cup chopped cilantro
1 small onion, finely chopped
Salt and pepper to taste
Optional Fillings: Shredded cheese (queso blanco), black beans, or shredded beef.
Instructions
In a bowl, mix cornmeal, warm water, salt, and oil until a soft dough forms. Let rest for 5 minutes.
Divide dough into 6 equal balls. Flatten each into a disc about 4 inches in diameter and ½ inch thick.
Heat a griddle or skillet over medium heat with a little oil. Cook arepas for 5–7 minutes per side until golden and crispy outside. (Optional: Finish in a 350°F/175°C oven for 10 minutes for extra crispness.)
While arepas cook, prepare filling: Mix shredded chicken, mashed avocado, mayonnaise, cilantro, onion, salt, and pepper.
Slice cooked arepas open like a pocket (without cutting all the way through) and stuff generously with the filling.
Serve warm.
2 cups pre-cooked white cornmeal (e.g., PAN brand)
2½ cups warm water
1 tsp salt
1 tbsp vegetable oil
2 cups cooked, shredded chicken
1 ripe avocado, mashed
¼ cup mayonnaise
¼ cup chopped cilantro
1 small onion, finely chopped
Salt and pepper to taste
In a bowl, mix cornmeal, warm water, salt, and oil until a soft dough forms. Let rest for 5 minutes.
Divide dough into 6 equal balls. Flatten each into a disc about 4 inches in diameter and ½ inch thick.
Heat a griddle or skillet over medium heat with a little oil. Cook arepas for 5–7 minutes per side until golden and crispy outside. (Optional: Finish in a 350°F/175°C oven for 10 minutes for extra crispness.)
While arepas cook, prepare filling: Mix shredded chicken, mashed avocado, mayonnaise, cilantro, onion, salt, and pepper.
Slice cooked arepas open like a pocket (without cutting all the way through) and stuff generously with the filling.
Serve warm.
Cachapas (Sweet Corn Pancakes)
Sweet corn pancakes often folded around cheese and served like a taco.
Ingredients (Makes 6 cachapas)
2 cups fresh corn kernels (from about 4–5 ears; or canned, well-drained)
½ cup pre-cooked cornmeal (e.g., PAN brand)
¼ cup milk
1 egg
2 tbsp sugar
1 tsp salt
Butter for cooking
1 lb queso fresco, queso de mano, or mozzarella, sliced
Instructions
In a blender, combine corn kernels, cornmeal, milk, egg, sugar, and salt. Blend until smooth but still slightly chunky (retain some texture).
Heat a skillet or griddle over medium heat and melt 1 tsp butter. Pour about ⅓ cup batter to form a 6-inch pancake. Cook 3–4 minutes per side until golden brown and crispy edges form.
While the second side cooks, place cheese slices on one half of the cachapa. Fold in half once cheese begins to melt.
Serve immediately, hot and melty, with extra butter or cheese if desired.
2 cups fresh corn kernels (from about 4–5 ears; or canned, well-drained)
½ cup pre-cooked cornmeal (e.g., PAN brand)
¼ cup milk
1 egg
2 tbsp sugar
1 tsp salt
Butter for cooking
1 lb queso fresco, queso de mano, or mozzarella, sliced
In a blender, combine corn kernels, cornmeal, milk, egg, sugar, and salt. Blend until smooth but still slightly chunky (retain some texture).
Heat a skillet or griddle over medium heat and melt 1 tsp butter. Pour about ⅓ cup batter to form a 6-inch pancake. Cook 3–4 minutes per side until golden brown and crispy edges form.
While the second side cooks, place cheese slices on one half of the cachapa. Fold in half once cheese begins to melt.
Serve immediately, hot and melty, with extra butter or cheese if desired.
Pabellón Criollo (Venezuelan National Dish)
Shredded beef with black beans, white rice, and fried plantains (often topped with a fried egg).
Ingredients (Serves 4)
Carne Mechada (Shredded Beef):
1 lb flank steak (or skirt steak)
1 onion, quartered
2 garlic cloves
1 bay leaf
1 tsp salt
1 onion, finely chopped
1 red bell pepper, chopped
2 tomatoes, chopped
2 tbsp vegetable oil
1 tsp ground cumin
Salt and pepper to taste
Black Beans:
1 can (15 oz) black beans (or 1 cup dried beans, pre-cooked)
1 onion, chopped
1 garlic clove, minced
1 tsp ground cumin
2 tbsp vegetable oil
Salt to taste
Rice:
2 cups long-grain white rice
4 cups water
1 tsp salt
Fried Plantains (Tajadas):
2 ripe plantains (yellow with black spots), peeled and sliced diagonally
Vegetable oil for frying
Optional: 4 fried eggs
Instructions
Beef: Place flank steak in a pot with quartered onion, garlic, bay leaf, and salt. Cover with water and simmer 1½–2 hours until very tender. Remove meat, shred with forks, and reserve 1 cup broth. In a skillet, heat oil and sauté chopped onion and bell pepper until soft. Add tomatoes and cumin; cook until saucy. Add shredded beef and reserved broth. Simmer 15 minutes. Season with salt and pepper.
Beans: Heat oil in a pot and sauté onion and garlic. Add beans, cumin, and salt. Simmer 10–15 minutes, mashing some beans for creaminess.
Rice: Rinse rice. Bring water and salt to a boil, add rice, reduce heat, cover, and simmer 15–20 minutes until fluffy.
Plantains: Heat ½ inch oil in a skillet over medium-high. Fry plantain slices 2–3 minutes per side until caramelized and golden.
Optional Eggs: Fry eggs sunny-side up.
Assemble: Serve portions of rice, beans, shredded beef, and plantains side-by-side on each plate. Top with a fried egg if desired.
1 lb flank steak (or skirt steak)
1 onion, quartered
2 garlic cloves
1 bay leaf
1 tsp salt
1 onion, finely chopped
1 red bell pepper, chopped
2 tomatoes, chopped
2 tbsp vegetable oil
1 tsp ground cumin
Salt and pepper to taste
1 can (15 oz) black beans (or 1 cup dried beans, pre-cooked)
1 onion, chopped
1 garlic clove, minced
1 tsp ground cumin
2 tbsp vegetable oil
Salt to taste
2 cups long-grain white rice
4 cups water
1 tsp salt
2 ripe plantains (yellow with black spots), peeled and sliced diagonally
Vegetable oil for frying
Beef: Place flank steak in a pot with quartered onion, garlic, bay leaf, and salt. Cover with water and simmer 1½–2 hours until very tender. Remove meat, shred with forks, and reserve 1 cup broth. In a skillet, heat oil and sauté chopped onion and bell pepper until soft. Add tomatoes and cumin; cook until saucy. Add shredded beef and reserved broth. Simmer 15 minutes. Season with salt and pepper.
Beans: Heat oil in a pot and sauté onion and garlic. Add beans, cumin, and salt. Simmer 10–15 minutes, mashing some beans for creaminess.
Rice: Rinse rice. Bring water and salt to a boil, add rice, reduce heat, cover, and simmer 15–20 minutes until fluffy.
Plantains: Heat ½ inch oil in a skillet over medium-high. Fry plantain slices 2–3 minutes per side until caramelized and golden.
Optional Eggs: Fry eggs sunny-side up.
Assemble: Serve portions of rice, beans, shredded beef, and plantains side-by-side on each plate. Top with a fried egg if desired.
Pan de Jamón (Venezuelan Ham Bread)
A festive rolled bread stuffed with ham, olives, and raisins, traditionally served at Christmas.
Ingredients (Serves 8–10; 1 large loaf)
Dough:
4 cups all-purpose flour
1 tbsp active dry yeast
¼ cup sugar
1 tsp salt
½ cup warm milk
¼ cup warm water
2 eggs
½ cup unsalted butter, softened
Filling:
1 lb sliced smoked ham
½ cup pitted green olives, sliced
½ cup raisins (optionally soaked in rum or sherry for 30 minutes)
2 tbsp melted butter (for brushing dough)
Egg Wash:
1 egg beaten with 1 tbsp water
Instructions
Activate yeast: Mix yeast, warm water, and 1 tsp of the sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, warm milk, eggs, and softened butter. Knead 8–10 minutes until smooth and elastic. Cover and let rise in a warm place 1–2 hours until doubled.
Punch down dough and roll out on a floured surface into a 12×18-inch rectangle.
Brush with melted butter. Layer ham slices evenly, leaving a 1-inch border. Scatter olives and raisins over the ham.
Roll tightly from the long side like a jelly roll. Pinch seams to seal. Place seam-side down on a parchment-lined baking sheet.
Cover and let rise 30 minutes. Preheat oven to 350°F (175°C).
Brush with egg wash. Bake 30–35 minutes until deep golden brown.
Cool slightly, then slice and serve warm or at room temperature.
4 cups all-purpose flour
1 tbsp active dry yeast
¼ cup sugar
1 tsp salt
½ cup warm milk
¼ cup warm water
2 eggs
½ cup unsalted butter, softened
1 lb sliced smoked ham
½ cup pitted green olives, sliced
½ cup raisins (optionally soaked in rum or sherry for 30 minutes)
2 tbsp melted butter (for brushing dough)
1 egg beaten with 1 tbsp water
Activate yeast: Mix yeast, warm water, and 1 tsp of the sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, warm milk, eggs, and softened butter. Knead 8–10 minutes until smooth and elastic. Cover and let rise in a warm place 1–2 hours until doubled.
Punch down dough and roll out on a floured surface into a 12×18-inch rectangle.
Brush with melted butter. Layer ham slices evenly, leaving a 1-inch border. Scatter olives and raisins over the ham.
Roll tightly from the long side like a jelly roll. Pinch seams to seal. Place seam-side down on a parchment-lined baking sheet.
Cover and let rise 30 minutes. Preheat oven to 350°F (175°C).
Brush with egg wash. Bake 30–35 minutes until deep golden brown.
Cool slightly, then slice and serve warm or at room temperature.
Hallacas (Venezuelan Christmas Tamales)
Corn dough filled with a rich meat stew, wrapped in banana leaves, and boiled.
Ingredients (Makes about 20 hallacas)
Dough (Masa):
4 cups pre-cooked cornmeal (e.g., PAN brand)
5 cups chicken broth (or water)
½ cup vegetable oil or lard
2 tbsp annatto (achiote) powder (for color)
1 tsp salt
Filling (Guiso):
1 lb beef, diced
1 lb pork, diced
½ lb chicken, diced (optional)
1 large onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, chopped
2 tomatoes, chopped
¼ cup capers
¼ cup sliced green olives
¼ cup raisins
¼ cup red wine
2 tbsp Worcestershire sauce
1 tsp ground cumin
Salt and pepper to taste
Garnishes (per hallaca):
Sliced boiled potatoes
Cooked chickpeas
Sliced red bell pepper strips
Additional raisins and olives
Wrapping:
Fresh or frozen banana leaves (cut into ~12×12-inch squares, cleaned)
Kitchen twine
Instructions
Filling: In a large pot, brown the diced meats. Add onion, garlic, and bell pepper; cook until softened. Stir in tomatoes, capers, olives, raisins, wine, Worcestershire, cumin, salt, and pepper. Simmer 30–45 minutes until tender and flavorful. Cool completely.
Dough: Warm the broth and stir in annatto and oil until dissolved. Mix with cornmeal and salt to form a soft, spreadable dough (add more broth if too dry).
Leaves: Soften leaves by passing over an open flame or dipping in hot water. Pat dry.
Assemble: Place a leaf square shiny-side up. Spread about ½ cup dough into a thin 6–8-inch circle in the center. Add 2–3 tbsp filling. Top with garnishes (1–2 potato slices, chickpeas, pepper strips, raisins, olives).
Fold leaf over to enclose completely into a rectangular packet. Fold sides in, then roll. Tie securely with twine like a gift.
Cook: In a large pot, bring water to a boil. Add hallacas (in batches if needed) and boil gently for 1 hour.
Drain and let rest briefly. Serve hot, unwrapped at the table (discard leaves).
4 cups pre-cooked cornmeal (e.g., PAN brand)
5 cups chicken broth (or water)
½ cup vegetable oil or lard
2 tbsp annatto (achiote) powder (for color)
1 tsp salt
1 lb beef, diced
1 lb pork, diced
½ lb chicken, diced (optional)
1 large onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, chopped
2 tomatoes, chopped
¼ cup capers
¼ cup sliced green olives
¼ cup raisins
¼ cup red wine
2 tbsp Worcestershire sauce
1 tsp ground cumin
Salt and pepper to taste
Sliced boiled potatoes
Cooked chickpeas
Sliced red bell pepper strips
Additional raisins and olives
Fresh or frozen banana leaves (cut into ~12×12-inch squares, cleaned)
Kitchen twine
Filling: In a large pot, brown the diced meats. Add onion, garlic, and bell pepper; cook until softened. Stir in tomatoes, capers, olives, raisins, wine, Worcestershire, cumin, salt, and pepper. Simmer 30–45 minutes until tender and flavorful. Cool completely.
Dough: Warm the broth and stir in annatto and oil until dissolved. Mix with cornmeal and salt to form a soft, spreadable dough (add more broth if too dry).
Leaves: Soften leaves by passing over an open flame or dipping in hot water. Pat dry.
Assemble: Place a leaf square shiny-side up. Spread about ½ cup dough into a thin 6–8-inch circle in the center. Add 2–3 tbsp filling. Top with garnishes (1–2 potato slices, chickpeas, pepper strips, raisins, olives).
Fold leaf over to enclose completely into a rectangular packet. Fold sides in, then roll. Tie securely with twine like a gift.
Cook: In a large pot, bring water to a boil. Add hallacas (in batches if needed) and boil gently for 1 hour.
Drain and let rest briefly. Serve hot, unwrapped at the table (discard leaves).
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