This tortilla-pancake lovechild can be sliced and filled or topped with just about anything.
In a medium bowl, combine 2 cups warm water, 1 tablespoon vegetable oil and 1 teaspoon kosher salt and stir until the salt dissolves. Gradually add 2 cups masarepa (arepa flour, available at most international groceries), stirring constantly 1 minute. Cover the bowl with a towel and let rest 10 minutes.
Divide the dough into 8 equal portions and shape into 5-inch patties, ½-inch thick.
Heat a 12-inch cast-iron skillet over medium-high heat, brush lightly with vegetable oil, add 4 arepas and cook until golden brown with some charred spots, 4 to 5 minutes per side. Let cool on a wire rack and repeat with the remaining arepas.
Top with:
• Butter and agave
• Guacamole and cojita cheese
• Black beans and hot sauce
• Carnitas or barbacoa
• Nutella and crushed peanuts
Dee Ryan is a longtime contributor to Sauce Magazine who also writes the online recipe column, Just Five.
This article appears in May 2017.