Ingredients
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2 cups pre-cooked white cornmeal
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2 ½ cups warm water
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1 teaspoon salt
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1 tablespoon neutral oil (plus more for cooking)
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Optional: 1 tablespoon butter
Instructions
1. Mix the doughIn a large bowl, stir the salt into the warm water. Slowly add the cornmeal while mixing with your hands or a spoon. Add oil (and butter if using) and mix until a soft, smooth dough forms. Let it rest for 5–10 minutes to hydrate fully.
2. Shape the arepasDivide the dough into 6 equal pieces. Roll each into a ball, then gently flatten into discs about ½ inch thick and 3–4 inches wide. Smooth the edges with your fingers to prevent cracking.
3. Cook on the stovetopHeat a lightly oiled skillet (cast iron works great) over medium heat. Cook the arepas for about 5–7 minutes per side, until golden brown and a crust forms.
4. Finish in the oven5. FillLet cool slightly, then slice halfway open like a pita.
Fill with:
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Shredded chicken & avocado
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Black beans & queso fresco
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Pulled pork
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Scrambled eggs & cheese
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Or simply butter and salt
