Ingredients:

• 2 cups (250g) pre-cooked white cornmeal (masarepa)
• 1 ½ to 2 cups (360-480ml) warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil (plus more for cooking)

Instructions:

1. In a large mixing bowl, combine the pre-cooked white cornmeal (masarepa) and salt.
2. Gradually add warm water to the cornmeal mixture, stirring continuously with a wooden spoon or your hands, until you achieve a soft dough-like consistency. The dough should be moist but not too wet. Start with 1 ½ cups of water and add more if needed.
3. Add the vegetable oil to the dough and knead it for a few minutes until it becomes smooth and pliable.
4. Divide the dough into 8 equal portions and shape each portion into a ball.
5. Flatten each dough ball to form a disc shape, about ½ inch (1.25cm) thick. You can use your hands to shape them or place each ball between two sheets of plastic wrap and press down with a flat surface (such as a plate) to flatten.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil.
7. Carefully transfer the flattened arepas to the hot skillet or griddle and cook for about 5-6 minutes on each side, or until golden brown and cooked through. You may need to adjust the heat to prevent them from burning.
8. Once cooked, transfer the arepas to a plate lined with paper towels to drain any excess oil.
9. Allow the arepas to cool slightly before slicing them open horizontally with a knife.
10. Fill the sliced arepas with your favorite fillings such as shredded beef, chicken, avocado, black beans, cheese, or any other toppings you prefer.
11. Serve the filled arepas warm and enjoy!

These Venezuelan arepas are deliciously crispy on the outside and soft and fluffy on the inside.

They serve as a versatile base for a variety of fillings, making them perfect for breakfast, lunch, or dinner. Experiment with different fillings to create your own unique arepa creations!