Bring water to a rolling boil, then slowly pour it into the cornmeal while stirring constantly with a wooden spoon. You want to avoid lumps here — think of it like making polenta.
Mix in butter and salt until well combined. The dough should be smooth and pliable, not sticky or dry. Let it rest for 5 minutes.
Divide dough into 8 portions and shape each into a flat disc about 4 inches across and 1/2 inch thick. Keep your hands slightly damp to prevent sticking.
Cook on a dry skillet or griddle over medium-low heat for 5-7 minutes per side, until golden and slightly puffed. If you have a gas stove, you can finish them directly over the burner flame for that authentic char. (Don't rush the cooking — low and slow gives you the best texture)
Cost per arepa: about $0.25. Store brands of cornmeal work perfectly fine here. These freeze well and reheat beautifully in a toaster. Top with whatever you have — canned tuna, scrambled eggs, cheese, or just butter and salt.
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