Recipe by: Ryan Pera, Coltivare Pizza & Garden, Houston
What is an arepa?
Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.
- 2 cups arepa flour (precooked cornmeal)
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
- Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
- Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.
- Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
- For the Colombian version of the arepas, they work like a tortilla so you can put all the yummy stuff on top. For the Venezuelan version, split arepas and stuff with desired fillings; serve with z'ataar.