Arepa
Once you've had a real arepa, hot off the pan, the store-bought ones just taste like sad, dry discs. These are crispy on the outside, soft and steamy in the middle, and the dough takes less than 10 minutes to make. The key is getting the dough texture right.
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.
Notes
If the dough is too dry, add warm water 1 tablespoon at a time.
If too sticky, add masarepa 1 tablespoon at a time.
The arepa should sound hollow when tapped when fully cooked.