Ingredients
- 2 cups warm water (~100F)
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 2 cups pre-cooked white cornmeal (masarepa), preferably P.A.N. brand
- 2 tablespoons unsalted butter, softened
- 2 tablespoons avocado oil or other neutral oil, for cooking
Make and Rest the Dough
In a medium bowl, stir the salt into the warm water until it dissolves.
Add the masarepa to the water all at once. Mix with your hands until it comes together. It will feel very wet at first.
Let the mixture sit for 5 minutes. Do not skip this step. The cornmeal needs this time to fully absorb the water.
Knead the Dough
After the rest, add the softened butter to the bowl.
Knead the dough by hand for ~2-3 minutes. The final texture should be smooth and feel like soft Play-Doh. It shouldn’t be sticky or crumbly.
If the dough feels too dry and cracks, work in more warm water, a tablespoon at a time. If it’s too sticky, add more masarepa, a tablespoon at a time.
Shape the Arepas
Divide the dough into 8 equal portions and roll each one into a smooth ball.
Place a dough ball between two pieces of plastic wrap or parchment paper. Use the bottom of a small, flat plate or a skillet to press it down into a disc about 1/2-inch thick.
Use your fingers to smooth out any cracks around the edges. Repeat with the remaining dough.
Cook the Arepas
Heat the oil in a large cast-iron or non-stick skillet over medium heat. The oil should shimmer when it’s hot enough.
Carefully place a few arepas in the skillet, leaving some space between them.
Cook for ~4-5 minutes per side. They should be deep golden brown with some darker spots. The outside should be crisp, and the arepa should sound hollow when you tap it.
Serve Immediately
Arepas are best eaten hot, right out of the pan.
Slice them open and stuff them with cheese, shredded beef, black beans, or just eat them plain with a little butter.
Arepa
Ingredients
- 2 cups warm water ~100F
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 2 cups pre-cooked white cornmeal masarepa, preferably P.A.N. brand
- 2 tablespoons unsalted butter softened
- 2 tablespoons avocado oil or other neutral oil for cooking
Instructions
- Stir the salt into the warm water in a medium bowl until dissolved.
- Add the masarepa to the water and mix with your hands until combined.
- Let the mixture rest for 5 minutes to allow the cornmeal to fully absorb the water.
- Add the softened butter and knead the dough by hand for 2-3 minutes until smooth like Play-Doh.
- Divide the dough into 8 equal portions and roll into balls.
- Place each ball between plastic wrap and press into a 1/2-inch thick disc using a flat plate.
- Smooth any cracks around the edges with your fingers.
- Heat the oil in a large cast-iron skillet over medium heat until shimmering.
- Cook the arepas for 4-5 minutes per side until deep golden brown and crispy outside.
- Serve hot, sliced open and stuffed with your choice of fillings.
