Homemade Arepas

I love making this recipe when I want something comforting without overcomplicating dinner. It is one of those reliable favorites I come back to because the flavors always deliver. If you cook along with me, you will have a delicious result with simple, practical steps. The key ingridient here is the Harina Pan, if you are in Houston, you might find it in HEB and some Walmarts.

Ingredients

• 2 cups pre-cooked white cornmeal (Harina Pan)
• 2 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil (for cooking)

Instructions

1. In a large mixing bowl, combine the pre-cooked white cornmeal and salt.
2. Gradually add the warm water to the cornmeal mixture, stirring with a spoon until a shaggy dough forms.
3. Let the dough rest for 5 minutes to allow the cornmeal to fully hydrate and absorb the water.
4. Knead the dough by hand for 2-3 minutes until it's smooth, pliable, and no longer sticky. If it feels too dry, add a tablespoon of water; if too wet, add a tablespoon of cornmeal.
5. Divide the dough into 4-6 equal portions (depending on your desired size) and roll each portion into a smooth ball.
6. Flatten each ball into a disc about ¾ inch thick and 3-4 inches in diameter, smoothing the edges to prevent cracks.
7. Heat the vegetable oil in a large non-stick skillet or on a griddle over medium heat.
8. Place the arepas in the hot skillet and cook for 5-7 minutes per side, or until golden brown and crispy on the outside.
9. For a fully cooked and fluffy interior, transfer the browned arepas to a baking sheet.
10. Bake in a preheated oven at 350°F (175°C) for an additional 10-15 minutes.
11. Serve hot, sliced open and filled with cheese, avocado, shredded meat, or your favorite toppings.