Venezuela empanadas reach for pre-cooked corn meal, utilizing either the white or yellow variety. The same base as arepas, it's vital the empanada's flour has gone through the extra processing step — normal corn meal won't work.
Also known as masarepa, this flour is produced through a process without nixtamalization. Instead of using lye, dried corn kernels are soaked, pounded, and then heated, all before being ground to completion. Such a process yields a finer flour that tastes starchier and has a distinct mouthfeel.
While some cooks continue to create the flour from scratch, industrialization has eased the process. Since this cornmeal variety is pre-cooked, it doesn't need a leavening agent — only mixing with water and salt makes it ready for use. So search for common brands like Harina PAN or Goya, verifying it's the pre-cooked variety by checking for the words "refinada precocida." Venezuelan empanadas won't be the same without such flour.
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