Corn Arepas with Black Beans

Steps

1. 1

   Warm the water and mix dough

   • In a large mixing bowl, combine the masa harina and salt.
   • Gradually add the 1¾ cups warm water while stirring with a wooden spoon until the dough comes together.
   • It should feel like moist playdough—soft but not wet, and it should hold together without being sticky.
   • If it's too dry, add 1 tablespoon more water at a time.
   • Let the dough rest for 10 minutes, covered loosely with a damp kitchen towel.
   • This resting time allows the flour to fully hydrate and makes shaping much easier.

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   Ready when: Dough is soft, moist, and holds together

   Tip: Don't skip the resting time—it makes a huge difference in how easily you can shape the arepas without them cracking.

2. 2

   Prepare the black bean filling

   • While the dough rests, warm a medium saucepan over medium heat.
   • Add 1 tablespoon of the soft butter and let it melt.
   • Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
   • Add the drained black beans, cumin, and black pepper.
   • Stir well to coat the beans.
   • Cook for 3–4 minutes, stirring occasionally, until the beans are warm and infused with the spices.
   • Mash about one-third of the beans with the back of the spoon to create a slightly thick, chunky mixture that holds together when pressed.
   • The beans should be warm enough to hold their shape when spooned into the arepas.
   • Transfer to a small bowl and set aside.

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   Ready when: Beans are warm, fragrant, and partially mashed into a thick mixture

   Tip: Mashing some of the beans creates a filling that stays inside the arepa instead of falling out when you bite into it.

3. 3

   Shape the arepas

   • Once the dough has rested, have a small bowl of water nearby for your hands.
   • Using slightly damp hands (to prevent sticking), take about 3 tablespoons of dough and form it into a ball.
   • Flatten it gently into a thick disc about 3 inches wide and ½ inch thick in your palm.
   • Make a small indent in the center with your thumb, pushing partway through.
   • Place about 1 tablespoon of the warm black bean mixture into the indent, then place one cheese cube on top of the beans.
   • Fold the dough slightly over the filling and gently press the seams closed, re-forming it into a thick disc.
   • The arepa should be about 3 inches in diameter and ¾ inch thick.
   • Repeat with the remaining dough to make 8 arepas total.
   • Arrange them on a lightly oiled plate as you finish shaping.

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   Ready when: Eight arepas are shaped, sealed, and evenly sized

   Tip: Keep your hands damp but not dripping—this prevents the dough from sticking. If an arepa cracks, just pinch it closed and reshape it.

4. 4

   Heat the skillet and oilOven 350°F / 175°C

   • Heat a large skillet (12-inch) or griddle over medium-high heat for 2 minutes.
   • Carefully add the ½ cup vegetable oil and let it heat for another 1–2 minutes.
   • The oil should shimmer and a small piece of dough dropped into it should sizzle immediately.
   • You're aiming for an oil temperature of around 350°F (175°C), though a kitchen thermometer is not essential—the visual and auditory cues of sizzling are reliable indicators.

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   Ready when: Oil shimmers and sizzles when a small piece of dough is dropped into it

   Tip: Don't skip preheating the oil—if it's too cool, the arepas will absorb oil and become greasy instead of crispy.

5. 5

   Pan-fry the arepas in batches

   • Carefully place 4 arepas into the hot oil, spacing them so they don't touch.
   • They should sizzle immediately.
   • Fry for 4–5 minutes on the first side without moving them, until the bottom is deep golden brown and crispy.
   • Use tongs to gently flip each arepa and fry the second side for another 4–5 minutes until also deep golden brown.
   • The arepas should sound hollow when tapped with a spoon, and a toothpick inserted into the center should meet no resistance from raw dough.
   • Transfer the cooked arepas to a plate lined with paper towels to drain.
   • Repeat with the remaining 4 arepas, letting the oil return to temperature for about 1 minute between batches.

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   Ready when: Arepas are deep golden brown on both sides, sound hollow when tapped, and are firm to the touch

   Tip: Don't flip the arepas too early or move them around in the pan—they need time to develop a crispy crust. If the crust is browning too fast before the inside cooks, reduce the heat slightly to medium.

6. 6

   Rest and serve

   • Let the finished arepas rest on the paper towel-lined plate for 2 minutes so they finish draining and cool just enough to handle.
   • Serve them warm, with your choice of toppings: sliced avocado, Mexican crema or sour cream, fresh cilantro, diced tomato, or salsa.

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   Ready when: Arepas are still warm and crispy