2 Fillings Arepa Recipe

Make dough

In a medium bowl combine 1 cup precooked white cornmeal and 0.5 tsp salt. Slowly add 3/4 cup warm water while stirring with a fork until a soft dough forms. Let rest 5 minutes to hydrate.

Shape

Lightly oil your hands with about 1/2 tsp of the vegetable oil. Divide the dough into one portion and shape into a ball, then flatten to a round about 5–6 inches (1/2–3/4 inch thick). Smooth edges to prevent cracks.

Cook

Heat a nonstick or cast-iron skillet over medium heat and brush with the remaining vegetable oil. Place arepa in skillet and cook 5–7 minutes per side until a golden crust forms and it's cooked through (internal texture should be firm). Optionally transfer to a preheated 350°F (175°C) oven 5–8 minutes to finish cooking through if thicker.

Open and keep warm

Let the arepa rest 2 minutes, then slice halfway through horizontally to create a pocket. Keep warm in a covered towel or low oven while you prepare fillings.

Poach chicken

Place 1 chicken breast in a small saucepan with about 1 cup water or low-sodium chicken broth. Bring to a gentle simmer, cover, and simmer 10–12 minutes (until internal temp reaches 165°F / 74°C). Remove chicken and let rest 2 minutes.

Shred chicken

Using two forks or your fingers, shred the cooked chicken into bite-sized shreds. Set aside.

Sauté aromatics and combine

In a small skillet, heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds. Stir in 1/4 cup chopped tomato, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper and cook 1–2 minutes until tomato softens. Add shredded chicken and toss to coat, heating through for 1–2 minutes. Stir in 1 tbsp chopped cilantro, adjust seasoning to taste, then remove from heat and keep warm.

Warm beans

In a small skillet, heat 1/2 tsp olive oil over medium-low heat. Add 1/2 minced garlic clove and sauté 20–30 seconds until fragrant. Add 1/2 cup drained black beans, 1/8 tsp ground cumin and 1/4 tsp salt. Stir and cook 2–3 minutes until beans are warmed and begin to break down slightly. If mixture seems dry, add 1–2 tsp water.

Finish with cheese and lime

Remove from heat and stir in 1/2 tsp lime juice, 1/4 cup crumbled queso fresco (or shredded Monterey Jack) and 1/2 tbsp chopped cilantro. Taste and adjust salt or lime as desired. Keep warm.

Open the warm arepa pocket. Spoon a generous portion (about half) of the shredded chicken into one side of the pocket and spoon the black beans & queso into the other side (alternatively split both fillings so each bite combines chicken + beans). Add sliced avocado, a dash of hot sauce or ají, and a lime wedge if using.

Serve immediately while arepa and fillings are warm. Leftover fillings can be refrigerated up to 3 days and reheated on the stovetop or microwave before using.