Arepas

Method

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1. Stir the salt into the warm water, then rain in the masarepa while mixing with your hand.

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2. Knead for 3 minutes until smooth. Add the oil and knead again.

   Mark done Start 3 min timer

3. Rest the dough for 5 minutes, then check it: it should feel like soft modelling clay and not crack when you flatten a ball. Work in more water a tablespoon at a time if it does.

   Mark done Start 5 min timer

4. Divide into 8 pieces and roll each into a ball, then flatten to a disc 1.5 cm thick and 10 cm across, smoothing the edges with wet fingers so they do not crack.

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5. Heat a lightly oiled griddle or heavy frying pan over medium heat.

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6. Cook the arepas for 6 minutes a side until a crust forms and they sound hollow when tapped.

   Mark done Start 6 min timer

7. Transfer to a 200°C / 390°F oven for 12 minutes to cook through and puff slightly.

   Mark done Start 12 min timer

8. Meanwhile mix the chicken with the avocado, mayonnaise, lime, spring onion, coriander, salt and pepper.

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9. Split each hot arepa almost in half with a serrated knife, open it like a pitta, and stuff generously.

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Chef’s Tips

• Masarepa, not masa harina and not polenta. The brands to look for are P.A.N. or Goya.
• Smooth the edges with wet fingers before cooking, or the arepas crack open on the griddle.
• They should sound hollow when tapped. That is how you know the centre has cooked and can be split.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A cold beer or a papelón con limón
• Hot sauce
• Black beans and fried plantain

Storage & Reheating

Cooked arepas keep 3 days refrigerated and freeze 2 months. Reheat on a dry griddle for 4 minutes a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.