Arepa Viuda Recipe

Make dough

Place the pre-cooked cornmeal in a medium bowl and stir in the fine salt. Gradually add the warm water while mixing with your hand or a wooden spoon until a soft, cohesive dough forms. The dough should be moist but not sticky; it should hold together when formed into a ball. Let rest 5 minutes to hydrate fully. If too dry, add up to 1–2 tablespoons more water; if too wet, sprinkle a little more cornmeal.

Shape arepas

Divide the dough into 6 equal portions (about 95–100 g each). Roll each portion into a ball, then flatten into a 3.5–4 inch (9–10 cm) disk about 1/2 inch (1.2 cm) thick. Smooth edges with damp fingers to prevent cracking.

Cook arepas

Heat a heavy skillet or griddle over medium heat and add 1 tablespoon vegetable oil, spreading to coat. Add arepas (work in batches if necessary) and cook 5–7 minutes per side, pressing gently with a spatula, until a golden-brown crust forms. Reduce heat if they brown too quickly. After both sides are golden, transfer arepas to a 350°F (175°C) oven or a covered skillet and finish cooking 8–10 minutes so they cook through and puff slightly. Alternatively, cook 8–10 minutes per side covered over low heat. Remove and keep warm.

Prepare vegetables

Core and finely dice the ripe tomato into small cubes (about 1/4 inch). Finely dice the onion. If using hot pepper, finely mince and remove seeds for less heat. Mince the garlic.

Combine topping

In a medium bowl, combine the diced tomato, diced onion, minced garlic, chopped cilantro, and optional hot pepper. Add the olive oil, fresh lime juice, salt, and ground black pepper. Stir gently to combine. Taste and adjust seasoning — add more lime or salt if desired. Let sit 5–10 minutes to allow flavors to meld.

Finish

If you prefer the topping warmed slightly, briefly warm the mixture in a small pan over low heat for 1–2 minutes, then remove from heat so the cilantro stays bright. Otherwise serve it fresh at room temperature.

Slice each warm arepa horizontally about halfway through to create a pocket, or simply split and open with a knife. Spoon a generous portion of the tomato-onion topping into the pocket or mound on top of the arepa.

Optionally add crumbled queso blanco and sliced avocado alongside or inside each arepa. Serve immediately while arepas are warm and crusty.