Ingredients

2 cups pre-cooked white corn flour (Harina P.A.N. or Maseca)

2½ cups warm water

1 teaspoon salt

1 tablespoon vegetable oil (optional, for extra softness)

1 cup shredded chicken (rotisserie works perfectly)

½ cup black beans, drained and rinsed

1 ripe avocado, sliced

½ cup queso fresco or mozzarella cheese

2 tablespoons fresh cilantro, chopped

1 lime, cut into wedges

Instructions

Step 1: Combine warm water and salt in a large bowl, stirring until dissolved. Gradually add the corn flour while mixing with your hands until a smooth, pliable dough forms. Adjust with water or flour if needed to avoid dryness or stickiness.

Step 2: Let the dough rest for 5 minutes to fully hydrate and develop the right texture, which prevents cracking during cooking.

Step 3: Divide the dough into 6 equal portions. Shape each piece into a ball, then flatten into discs about ½ inch thick and 4 inches in diameter, smoothing the edges.

Step 4: Heat a cast-iron skillet or heavy pan over medium heat. Cook the arepas for 7-8 minutes on each side until golden brown and puffed, tapping to confirm a hollow sound indicating done.

Step 5: Wrap the cooked arepas in a clean kitchen towel for 2-3 minutes to steam and soften the exterior. Carefully slice open each arepa about ¾ of the way through to create pockets for filling.

Tips & Variations

Use masa harina instead of corn flour for a different texture.

Swap chicken for pulled pork, scrambled eggs, or grilled vegetables for varied fillings.

Replace vegetable oil with coconut oil for a tropical flavor twist.

Try cashew-based cheese alternatives for a vegan-friendly version.

Add 2 tablespoons of chia seeds or ground flaxseed to the dough for extra fiber and omega-3.

Storage

Store unfilled arepas in an airtight container at room temperature for up to 3 days. Reheat in a dry skillet for 2-3 minutes per side to restore crispiness. For longer storage, wrap cooked arepas individually and freeze for up to 3 months; thaw overnight in the fridge before reheating. Prepare dough up to 24 hours ahead and keep covered in the refrigerator; bring to room temperature before cooking.

FAQs

Can I make arepas without pre-cooked corn flour?

While pre-cooked corn flour is traditional and easiest, you can use masa harina or regular cornmeal, though the texture and cooking time may differ. Pre-cooked flour ensures the authentic arepa taste and texture.

Why do my arepas crack during cooking?

Cracking usually happens if the dough is not hydrated enough or if cooked at too high a heat. Make sure the dough feels smooth and pliable, and cook over medium heat to avoid rapid drying and cracking.