Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
Ingredients
4 Servings
2
2
2
ingredient info:
Preparation
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Step 1
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ 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 ½” thick.
Step 3
Heat 1 Tbsp. 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. Repeat with remaining 1 Tbsp. oil and dough.
Step 4
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
