basically a thick corn tortilla


  • 2 12 cups warm water
  • 1 tsp kosher salt
  • 2 cups masa harina
  • 14 cup vegetable oil


Make the dough

  • In a medium mixing bowl, tir water and salt together
  • Using your fingers, gradually stir in masa until a dough forms
  • Divide into 8 balls and pat each one into a patty about 38″ thick

Cook and finish

  • Prepare a plate with a paper towel for the cooked arepas
  • Heat oil in a skillet on medium heat
  • Cook patties in oil until golden brown, 4–5 minutes per side
  • Transfer to the plate and let cool
  • Slice each arepa in half to create a pocket for filling