Description
It was at a New York City hole-in-the-wall eatery where I first fell in love with a 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 these 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 I made a version a few days later stuffed with caramelized plantains and salty goat feta.
Ingredients
- 2 ½ cups lukewarm water
- 1 teaspoon salt
- 2 cups pre-cooked white corn meal (such as P.A.N.®)
- ¼ cup vegetable oil, or as needed
Instructions
- Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft
- moist
- malleable dough.
- Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
- Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown
- about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8