I made a small batch this time, so we didn't have leftover arepas, since we were just making arepas to use leftover filling from making tacos earlier in the week. Follow?
1 1/2 cups, approx. of masa harina (MaSeCa is the brand I can find most easily around here)
about 1 1/2 cups warm water
~1tsp salt
Mix together until it forms a slightly wet, clay-like dough. Let rest for 5-15 minutes.
With wet hands, take a golf ball size portion and roll into a smooth ball, then flatten to make a disk about 1/4 to 1/2 inch thick. Cook on medium heat in skillet or griddle for 7-10 minutes per side. Arepas should cook slowly, browning but not getting too dark (in the picture, the arepa spots are just a smidge too dark). Bake in 350 oven for 15 minutes. Arepas should sound hollow when tapped (sometimes mine are hollow but could still bake a few minutes). Split open halfway with a knife and stuff with filling.
Tonight we stuffed with a mixture of leftover chicken, mashed avocado, salt, and lime. Also served with queso fresco, roasted chipotle salsa, sour cream, pickled jalapenos, and chips.
