Homemade Arepas
I first tasted arepas at a New York City hole-in-the-wall eatery and immediately fell in love with this stuffed white corn cake. Halfway through my first arepa — one stuffed with black beans, beef, plantains, and salty cheese — I vowed to learn how to make them at home. It’s a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but a few days later I made a version stuffed with caramelized plantains and salty goat feta.
Ingredients
- 2.5 cuplukewarm water
- 1 tspSalt
- 2 cuppre-cooked white cornmeal, (such as P.A.N.®)
- 0.25 cupVegetable Oil, or as needed
Instructions
- 1
Stir lukewarm water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until a soft, moist, malleable dough forms.
- 2
Form dough into eight 2-inch balls; pat each flat into a 3/8-inch-thick arepa patty.
- 3
Heat oil in a large skillet over medium heat. Working in batches, fry arepas in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- 4
Slice each arepa halfway through horizontally with a thin serrated knife to form a pita-like pocket.