Arepas

• 2 cups arepa flour (precooked cornmeal)
• 2 teaspoons kosher salt
• 2 tablespoons vegetable oil
• Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
• Lime wedges (for serving)

1. Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
2. Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
3. Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
4. Repeat with remaining 1 tablespoons oil and dough.
5. Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.

arepa flour, kosher salt, vegetable oil, pork, lime wedges

Taken from www.epicurious.com/recipes/food/views/arepas-51245240 (may not work)