Arepas 101 Recipes

Steps:

• 1. Directions taken from the back package of Goya™ brand masarepa: In a mixing bowl stir together 2 cups masarepa or the finely ground grits, salt (if using) 2 cups warm water and the shredded cheese. Let set 5 minutes.
• 2. Heat up the oil or butter a large cast iron skillet on medium heat.
• 3. Shape the dough into 4" round circles and approximately 1/2" thick. Tip: I use a tortilla press to shape the circles.
• 4. Fry the arepas in batches and without crowding on each side 2-3 minutes until golden brown. See aside to drain then serve. We enjoy our arepas with any or all of the following: hot sauce/salsa or fresh tomato slices, avocado, fried egg, lettuce.

Steps:

• Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties 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.
• Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.