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Arepas With Guasacaca

Venezuelan cornmeal griddle cakes get stuffed with crispy carnitas, creamy cotija, and fresh guasacaca. Gluten free and perfect for feeding big groups!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Author Amy Lee Scott


  • For the Arepas:
  • 2 cups white masarepa
  • 1 teaspoon kosher salt
  • 3 cups warm water
  • 3 tablespoons vegetable oil
  • butter for grilling
  • For the Guasacaca:
  • 1 white onion, peeled and cut into fouths
  • 1 ripe avocado, peeled and pitted
  • 3 tablespoons white rice vinegar
  • 3 cloves garlic, peeled
  • 2 cups fresh parsley
  • 2 cups fresh cilantro
  • salt to taste
  • 3-4 tablespoons vegetable oil
  • To Assemble Arepas:
  • 1 batch Easy Slow Cooker Carnitas (link below)
  • cotija cheese, for crumbling
  • fresh chopped cilantro, for garnishing


  • For the Arepas:
    In a medium bowl, combine masarepa, salt, and water. Mix with your hands until mixture resembles playdough. Add oil and mix to combine. If the mixture is too dry after adding oil, add a tiny bit more water. Let mixture stand for five minutes.
  • Form dough into discs 4-5 inches wide and ½ inch thick. Goat griddle or nonstick pan with butter and cook on medium until arepas are browned on each side (about 7-9 minutes per side). Cooked arepas will sound hollow when tapped. Let arepas cool slightly and cut horizontally ¾ of the way through to form a flap. Stuff with carnitas, cotija, and guasacaca!
  • For the Guasacaca:
    Toss all ingredients in a blender or food processor and blend until smooth. If you have a cheap blender, you'll want to go in batches so it doesn't burn out he motor.


*Masarepa is pre-cooked enriched cornmeal and is usually found in the Latin section of the grocery store. Regular cornmeal and tortilla cornmeal will NOT work for arepas.