Arepa
These are Venezuelan/Colombian corn cakes with a crispy exterior and a soft, steamy interior. The dough is simple, but getting the texture right is key. Once cooked, you can stuff them with anything or eat them plain with butter.
Ingredients
- 2 1/4 cups warm water ~100-110F
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 2 cups pre-cooked white or yellow masarepa P.A.N. is the standard brand
- 2 tablespoons unsalted butter melted
- 2 tablespoons neutral oil like canola or vegetable, for cooking
- Flaky sea salt optional, for serving
Method
- Dissolve kosher salt in warm water in large bowl.
- Mix in masarepa gradually with hands, then add melted butter.
- Knead briefly until combined, then rest dough 5-10 minutes.
- Check dough consistency - should feel like Play-Doh. Adjust with water or masarepa if needed.
- Divide into 8 balls.
- Press each ball between plastic wrap to 1/2-inch thick discs using flat plate.
- Heat oil in cast-iron skillet over medium heat until shimmering.
- Cook arepas 4-5 minutes per side until deeply golden-brown.
- Transfer to wire rack.
- Serve hot, split and filled or with butter and salt.
Notes
Dough must rest to properly hydrate.
Should be crispy outside, tender inside.