Ingredients
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- 2 cups pre-cooked white or yellow cornmeal (harina PAN or masarepa)
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- 2 ½ cups warm water (or more as needed)
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- 1 tsp salt
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- 1 tbsp vegetable oil or butter (optional, for added flavor)
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- Oil or butter for cooking
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- (Optional fillings: shredded cheese, ham, avocado, black beans, pulled pork, chicken, or scrambled eggs.)
Execution
1
Prepare the Dough:
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- In a large bowl, mix 2 cups pre-cooked cornmeal (harina PAN/masarepa) and 1 tsp salt.
- Slowly mix in 2 ½ cups of warm water with your hands until the dough is soft and easy to shape.
- If the dough feels too dry, add 1-2 tbsp more water; if too sticky, add a bit more cornmeal.
- (Optional) Add 1 tbsp oil or butter for extra richness.
- Let the dough rest for 5-10 minutes (helps improve texture).
2
Shape the Arepas:
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- Divide the dough into 6-8 equal portions (golf-ball size for small arepas, baseball size for larger ones).
- Roll each portion into a ball, then flatten into a ½-inch thick disc (smooth edges to prevent cracking).
3
Cook the Arepas:
Stovetop (Recommended):
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- Heat a lightly oiled skillet or griddle over medium heat.
- Cook arepas for 5–7 minutes on each side, gently pressing with a spatula, until they’re golden and crispy.
- Reduce heat if browning too quickly—the inside should cook fully.
Oven (Healthier Option):
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- Preheat oven to 375°F (190°C).
- Place arepas on a greased baking sheet and bake for 20-25 minutes, flipping halfway.
Grilling:
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- Cook on a medium-heat grill for 5-6 minutes per side, brushing with oil to prevent sticking.
4
Check for Doneness:
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- Tap the arepa—it should sound hollow when fully cooked.
- If unsure, split one open: the interior should be cooked through (no raw dough).
5
Serve & Stuff (Optional):
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- Cool for 2–3 minutes, then slice open like a pita pocket.
- Fill with:
- Cheese (queso fresco, mozzarella, or shredded cheddar)
- Shredded chicken, beef, or pork
- Black beans, avocado, or scrambled eggs
- Butter and jam (for sweet arepas)
Additional tips
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- For extra-crispy arepas, brush with oil before cooking.
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- For crispier leftovers, reheat them in a skillet or toaster oven.
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- Make ahead: Store uncooked dough in the fridge for up to 2 days (add water if dry).
