Fillings: vegan butter, shredded vegan cheese, black beans, curtido, slaw, pulled jackfruit, etc.
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, combine the cornmeal and salt. Slowly add the water, whisking or
mixing with your hands the entire time. Add just enough water until you have a soft, moist dough that’s not too sticky. Cover the bowl and rest for 8-10 minutes, until the liquid is absorbed.
Divide the dough into 8 balls, then shape the balls into smooth discs about 21⁄2 inches in diameter. Add more water if necessary to avoid cracking.
Heat the oil in a large skillet over medium heat. When hot, add as many arepas as will fit with about an inch of space between. Cook until golden brown, about 2-3 minutes per side. Transfer browned arepas to a baking sheet. Repeat with the remaining arepas.
Bake for 15 to 17 minutes, until crisp on the outside and firm in the center.
Serve hot with butter or fillings. Slice each arepa in half and add your favorite fillings.
Notes
To store:Store leftover arepas in an airtight container in the refrigerator for 3 to 5 days. They can be reheated in a skillet over medium heat with a bit of oil, or you can warm them up in an air fryer.To freeze: Freeze arepas for up to 2 months. Place them in a freezer bag or airtight container with parchment paper between the layers. Let them thaw in the refrigerator, then heat then in a skillet or air fryer, as directed above.