There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese or chicken or pork, the dough starts in the same way: with arepa flour (pre-cooked corn flour) and water. Yes, you will need to seek out arepa flour (Goya and PAN are widely available brands), but either white or yellow will work. Just keep in mind that yellow typically requires a bit more water to become properly hydrated.
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Arepas With Black Beans and Avocado
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