Name: Arepas
Cook time: 35 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 2 cups arepa flour (precooked cornmeal); 2 teaspoons kosher salt; 2 tablespoons vegetable oil; Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving); Lime wedges (for serving); Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.

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Christina Holmes

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

Recipe notes