Ingredients
2 c. precooked cornmeal (such as Harina P.A.N.)
2 tsp. kosher salt
2 1/2 c. warm water
2 tbsp. vegetable oil
1 (15.5-oz.) can black beans, drained, rinsed, and warmed
1 c. shredded queso blanco or mozzarella
1 avocado, thinly sliced
Cilantro leaves, for serving
Preparation
Step 1In a large bowl, whisk cornmeal and salt to combine. Add water and stir with a wooden spoon until a dough forms. Cover with a kitchen towel and let hydrate 10 minutes.Step 2Divide dough into 8 equal portions, about 1/2 cup (4 ounces) each. Roll dough into balls, then flatten between your palms to a 3"-wide disc about 1/2" thick.Step 3In a large cast-iron or nonstick skillet over medium heat, heat 1 tablespoon oil. When oil begins to smoke, add 4 pieces of dough. Cover skillet and cook until bottoms are nicely charred, 5 to 7 minutes. Flip and continue to cook, uncovered, until second side is charred, 5 to 7 minutes more. Transfer to a plate. Repeat with remaining 1 tablespoon oil and dough.Step 4Let cool slightly, then create a pocket in each arepa by slicing horizontally about three-quarters of the way through. Fill pockets with beans, cheese, avocado, and cilantro.
What all these forms of cornmeal patties have in common is the warm comfort of home cooking and a delicious treat that’s perfect for any time of day, often oozing with cheese or stuffed to the brim with a variety of fillings, like beans, meat, seafood, or vegetables. What’s the difference between an arepa and a pupusa? While these cornmeal patties are similar, they differ in their preparation and origin. Salvadoran pupusas are made with masa harina (while arepas are made with masarepa), and are slightly larger and flatter than arepas. What’s the best flour for arepas? Make sure to buy the particular type of precooked cornmeal sometimes labeled as masarepa, arepa flour, or harina precocida—but not masa harina. Harina P.A.N. is the most popular preferred brand, and can be purchased online if it’s not in your grocery store. What should I fill my arepas with? Here we’re sticking to a simple blueprint of basic arepas with easy fillings—black beans, cheese, avocado—but feel free to customize to your liking by switching up the cheese or your vegetarian filling (roasted sweet potato would be a delicious option). You can also try arepas stuffed with carnitas or skirt steak if you’re feeling meat! Made these? Let us know how it went in the comments below!
