• 1 tsp salt
  • 2½ cups water
  • 2 cups PAN. pre-cooked white cornmeal or Goya Masarepa Blanca


  1. Preheat oven to 350º
  2. Dissolve salt and water in a bowl
  3. Add the cormeal and mix until the dough separates from the bowl
  4. Cover with a towel and let rest about 10 minutes
  5. Roughly divide dough into 6 portions.  Take one portion and start making a ball between your hands. After it is nice and smooth, start flattening the ball, moving it from one hand to the other, making sure it remains round. The shape should be like an English muffin (but bigger and fatter). Make the rest of the arepas and place them on a plate
  6. Heat a non-stick or castiron pan at medium-high heat. Slightly oil the pan (just to make sure arepas wont stick). Place arepas on the pan and cook for about 4-5 minutes Don't try flipping them before this time - they will stick to the pan and fall apart
  7. After 4-5 minutes, flip and let cook another 4-5 minutes
  8. Place arepas in middle rack of the oven and bake for about 7-10 minutes, flip, then bake another 7-10 minutes. You'll notice they start to puff up and when you tap them they make a "hollow" sound. The best way to do this is to place a towel in one of your hands,  place an arepa and then tap it with your other hand as though you're clapping
  9. Slice and stuff with  the fillings of your choice