Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
"My wife is a surgeon and works even longer hours than I do," he says, "so brunch is now my favorite meal to cook for her." These are some of Pera's go-to fillings—but anything tastes good in an arepa.
Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.
Recipe information
Total Time
40 Minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Step 2
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
Step 3
Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack.
Step 4
Repeat with remaining 1 tablespoons oil and dough.
Step 5
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
Recipe notes
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