1 Filling Arepa Recipe

Mix dough

Combine the warm water and salt in a small bowl. Gradually add the precooked white cornmeal, stirring or rubbing with your fingers to avoid lumps until a soft, moist dough forms. Let rest 3–5 minutes to hydrate.

Form patty

With lightly oiled hands, divide dough into one portion and shape into a ball. Flatten gently to form a round patty about 1/2 inch (1.2 cm) thick and 4–5 inches (10–12 cm) in diameter. Smooth edges to prevent cracking.

Cook arepa

Heat a nonstick or cast-iron skillet over medium heat and brush or add 1 teaspoon of the oil to coat. Place the arepa in the pan and cook 4–5 minutes on the first side until a light golden crust forms. Add remaining oil to the pan, flip, and cook another 4–5 minutes until golden and cooked through. Optionally finish in a 375°F (190°C) oven for 6–8 minutes to ensure it's cooked in the center.

Shredded chicken

Warm 1/2 cup shredded seasoned chicken in a small skillet over medium heat with 1 teaspoon oil or a splash of water until heated through (2–3 minutes). If desired, add a pinch of salt and pepper.

Shredded beef (carne mechada)

Warm 1/2 cup shredded beef in a skillet with a teaspoon of oil for 2–3 minutes until hot. If needed, stir in 1 tablespoon sofrito or a splash of beef broth to loosen.

Black beans

Heat 1/2 cup cooked black beans in a small saucepan, lightly mash with the back of a spoon, and season with a pinch of salt, 1/4 tsp cumin (optional), and a squeeze of lime if available. Cook 2–3 minutes until hot.

Cheese

Use 1/2 cup shredded queso blanco or mozzarella; place inside the hot arepa so the heat melts the cheese. Alternatively, warm cheese briefly in a skillet to soften before stuffing.

Avocado

Slice or mash 1/2 cup avocado and season lightly with salt and a squeeze of lime. Use immediately as a fresh filling.

Split the arepa: once cooked, let it rest 1 minute then use a sharp knife to cut horizontally about three-quarters of the way through to make a pocket (or slice open fully like a sandwich).

Fill: spoon or place your chosen 1/2 cup filling into the pocket. For cheese, ensure it melts inside the hot arepa. Add optional toppings such as 1/2 tsp butter, 1 tbsp sour cream, chopped cilantro, and hot sauce to taste.

Serve: serve immediately while warm. Leftover arepa can be reheated in a skillet over medium-low heat for 2–3 minutes per side or in a 350°F (175°C) oven for 5–8 minutes.