Quick Pan Arepas
Crispy-outside, tender-inside arepas made from cornmeal in under 20 minutes—no oven needed. Serve plain or stuff with cheese, avocado, or cooked filling.
- Total time
- 18 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 2 cups cornmeal (pre-cooked arepa flour, such as P.A.N.)
- 1.5 cups warm water
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- 1
Mix cornmeal, warm water, and salt in a bowl until a soft, thick dough forms.
- 2
Let dough rest 2 minutes, then divide into 8 equal pieces and roll each into a ball.
- 3
Flatten each ball into a thick disc, about 0.5 inches thick and 3 inches across.
- 4
Heat olive oil in a large skillet over medium-high heat until it shimmers, ~90 seconds.
- 5
Working in batches, cook arepas 4 minutes per side until golden brown and crispy.
- 6
Transfer to a plate. Serve warm, plain or stuffed with cheese, avocado, or shredded chicken.
Tools you’ll need
- large mixing bowl
- 12-inch skillet or larger
- wooden spoon
- spatula
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