I disagree with the previous reviewer. I think these are fantastic (and not too difficult), especially with the accompanying savory topping. My family and I love arepas so much that I've located an Internet source for the required P.A.N. arepas flour. I am very happy that Cooking Light introduced me to this dish.
rachelderrico Posted: 01/15/11
shmedly Posted: 09/13/10
These took a lot of effort to make (the dough is hot and sticky...bad combination) and flavorless compared to things made with masa harina. Instead of this recipe, buy some yellow masa harina and prepare it according to the package instructions for tortillas, but don't press them out so thin as for tortillas(try 1/4 inch thick). It is way easier than these arepas and tastes better. You can also mix the masa like the package directions ahead of time, divide it into balls and keep them in the fridge in an air-tite container, and pull out portions to come to room temperature right before you press and cook them. The premade dough will keep for up to a week and I think the flavor actually improves as it sits.