Stir in 2 1/2 cups arepa flour, breaking up any clumps of flour, until the consistency is similar to mashed potatoes. Knead in 2 tablespoons room-temperature unsalted butter until uniformly combined.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

The arepa is the quintessential Venezuelan street food, a fluffy, corn-flour pocket stuffed with all manner of meats, beans, veggies and sauces. Quiero Arepas makes its arepas big, then wraps them ...