AREPAS WITH MASA HARINA RECIPES

Steps:

• 1. Combine the cornmeal and salt in a bowl.
• 2. Add the broth (or water). Mix until a dough with no lumps forms.
• 3. When it's cool enough to touch, use your hands to divide it into 8 pieces. Cover them with a damp towel.
• 4. Heat a lightly greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.
• 5. Push a teaspoon each of beans and cheese into each ball. Pinch the dough around the filling to enclose it.
• 6. Flatten each ball to 1 inch thick between your palms.
• 7. Cook them on the griddle until crisp, about 3 minutes a side.

Steps:

• Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
• Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.
• Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
• Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.