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1
Take a cup of finely ground, pre-cooked, corn meal (white is preferable, but yellow is also used), add an equal amount of water, a dash of salt and a teaspoon of cooking oil.
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2
Kneed the mixture with your hands until it is thoroughly blended into dough.
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3
Take a small amount of the dough and pat it into a flat, round cake, about the size of the palm of your hand, or slightly smaller.
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4
It should be about a quarter of an inch thick.
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5
Shape and press it around the edges to make it even and smooth.
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6
Continue making more cakes until the dough is used up.
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7
Grease a heavy skillet or griddle and place it over a low flame.
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8
It should not be too hot.
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9
When the surface is hot place the cakes, one or two at a time, on the griddle to brown on both sides.
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10
Put them in the oven to bake for about 15 minutes.
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11
(You may also fry them, turning once, in about a quarter inch of hot oil.)
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12
TO SERVE: Slice the arepa like a hamburger bun, discard some of the steaming meal that is still soft in the middle, fill with choice of filling.
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13
Fillings include shredded cheese, stringy meat cooked in spices, chicken salad with avacado, egg scrambled with onion and green peppers, diced sausage, and a variety of other things.
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14
Perhaps the most popular filling is grated American cheese (the one that has a cheddar flavor and is somewhat soft).
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15
Close the arepa and serve immediately.
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16
Alternate method: make small arepas about the size of a silver dollar and fry in oil until golden brown on both sides.
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17
Serve as bread with a meal.
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18
Have butter and cheese available.
