Arepas

🧂 Ingredients

• 2 cups Pre-cooked white corn flour(Specifically Harina P.A.N. or similar pre-cooked cornmeal. Do not use regular cornmeal or masa harina.)
• 2.5 cups Warm water(Around 105-115°F (40-46°C).)
• 1 tsp Salt
• 1 tbsp Vegetable oil or butter(For the dough, optional but adds richness.)
• for cooking Vegetable oil or butter(For greasing the griddle or pan.)
• for filling Cooked black beans(Refried or whole.)
• for filling Shredded cooked beef(Such as carne mechada.)
• for filling White cheese(Crumbled or shredded, like queso fresco or mozzarella.)
• for filling Avocado(Sliced or mashed.)

👨‍🍳 Instructions

1. 1

   In a large bowl, combine the pre-cooked corn flour and salt. Gradually pour in the warm water while whisking, then add the optional tablespoon of oil or butter. Mix with your hands until a soft, cohesive dough forms. It should feel smooth and slightly moist, not sticky. If too dry, add a little more water; if too wet, a sprinkle more flour. Cover the bowl and let the dough rest for 5-10 minutes to allow the flour to fully hydrate.

   ⏱️ 10-15 minutes
2. 2

   Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it into a thick disc, about 1/2 inch (1.25 cm) thick and 3-4 inches (7.5-10 cm) in diameter. Ensure the edges are sealed to prevent splitting during cooking.

   ⏱️ 5 minutes
3. 3

   Heat a lightly oiled griddle, cast-iron skillet, or non-stick pan over medium heat (about 350°F / 175°C). Cook the arepas for about 5-7 minutes per side, until they develop a golden-brown crust and sound slightly hollow when tapped. They should puff up slightly.

   ⏱️ 10-14 minutes
4. 4

   Transfer the griddled arepas to a preheated oven at 375°F (190°C). Bake for another 10-15 minutes, or until they feel light and sound distinctly hollow when tapped on the bottom. This ensures the inside is fully cooked and fluffy.

   ⏱️ 10-15 minutes
5. 5

   Remove the arepas from the oven and let them cool slightly for a minute or two. Using a sharp knife, carefully slice off the top third of each arepa, creating a pocket similar to a pita bread. Gently open the pocket and fill with your desired ingredients, such as black beans, shredded beef, cheese, and avocado.

💡 Pro Tips

• ✓The dough consistency is key: it should be soft and pliable, not sticky. Adjust with a tiny bit more water or flour if needed.
• ✓Ensure the dough rests adequately for better texture.
• ✓The final check for doneness is the hollow sound when tapping the arepa; this indicates the interior is cooked through.
• ✓Pre-cooked corn flour (like Harina P.A.N.) is essential. Regular cornmeal or masa harina will not yield the correct texture.

🔄 Variations

• Reina Pepiada: A classic filling of shredded chicken mixed with avocado and mayonnaise.
• Domino: A simple and popular combination of black beans and white cheese.
• Pelúa: Shredded beef with grated cheese.
• Perico: Scrambled eggs with tomatoes and onions.

🥗 Nutrition

Per serving