Ingredients:

  • 2 cups (240g) precooked cornmeal (arepa flour)
  • 2 ½ cups (590ml) warm water
  • 1 tsp (5g) salt
  • 1 tbsp (15ml) vegetable oil (for cooking)
  • 1 cup (240ml) Greek yogurt or sour cream
  • 1 cup (25g) fresh cilantro leaves, packed
  • 2 cloves garlic, minced
  • 1-2 tbsp (15-30ml) lime juice
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the precooked cornmeal and salt.
  2. Gradually add warm water while mixing with your hands until the dough is smooth and pliable.
  3. Let the dough rest for about 5 minutes.
  4. Divide the dough into 8 equal portions and shape each into a patty, about ½ inch thick.
  5. Press them gently to ensure they hold their shape.
  6. Heat a non-stick skillet or griddle over medium heat and add vegetable oil.
  7. Place the arepas on the skillet and cook for 5-7 minutes on each side, or until golden brown and slightly crispy.
  8. Optionally, transfer them to an oven preheated to 350°F (175°C) for an additional 10 minutes to ensure they are cooked through.
  9. In a food processor, combine yogurt (or sour cream), cilantro, garlic, lime juice, salt, and pepper.
  10. Blend until smooth and adjust seasoning to taste.
  11. Cut the warm arepas in half to create pockets.
  12. Spoon the zesty cilantro-garlic sauce generously into each arepa and fill with your favorite ingredients, such as cheese, avocado, or shredded chicken.