Ingredients
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- 2 cupsP.A.N. pre-cooked white corn meal
- 2½ cupswarm water
- 1 tspsalt
- 1 TbspGoya vegetable oil
- 1 cupqueso fresco, crumbled, to stuff
How to make it
- 1
In a bowl mix the warm water and salt. Rain in the P.A.N. corn meal, mixing with your hand until the dough is soft and does not crack. Rest 5 minutes.
- 2
Shape 8 balls, then flatten each to ½ inch thick and about 4 inches across.
- 3
Heat a lightly oiled skillet over medium. Cook 5–6 minutes a side until a crust forms and they sound hollow.
- 4
Split each arepa like a pita. Stuff with queso fresco (or leftover chicken, black beans, or ham). Serve hot.