These Latin American staples are easily replicated in Mexico, and are extremely versatile! You can top these with sauteed greens, leftovers, sunny side up eggs, ect. The options are truly endless! Adapted from Big Girls, Small Kitchens.
Makes 2 large arepas
- 1 1/2 cups masa harina (corn flour like Maseca)
- 1 teaspoon salt
- 1/3 cup queso oaxaca, shredded or chopped*
- 2 Tablespoons neutral oil
*Stateside readers can swap for mozzerella cheese
- Combine the masa harina, queso oaxaca (or mozzerella cheese), and salt in a medium bowl. Add water, stir well to combine, and let rest for 5 minutes.
- Heat the oil over medium heat in a large nonstick pan.
- Divide the dough into two balls; flatten into a disk with about a 7-inch diameter. Add to the pan.
- Cook on each side for 7-8 minutes, until the arepa has formed a crust that is golden in color. Be careful when flipping, as the cheese can stick to the pan.
- Serve warm with just about anything on hand.
The arepas can serve as a base for sauteed veggies or breakfast eggs. These can be used as quick pizzas or as a side for soup. Best served when fresh out of the pan.