Arepas "El Diablo"

Step 1

Step 1: Heat 2 tablespoons olive oil in a small saucepan over medium-high heat and add 3 tablespoons minced onion and 2 cloves minced garlic. Cook until softened, 1 to 2 minutes. Add 2 cans beans, 1/2 cup water, 1/2 teaspoon salt, 1/4 - 1/2 teaspoon red pepper flakes, and 1/2 teaspoon oregano, cook for 3 to 5 minutes, then remove from heat and set aside, covered.

Step 2

Step 1: Combine 2 cups arepa flour and 2 teaspoons salt in a medium-size bowl. Make a well in 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 for 5 minutes to hydrate.

Step 3

Step 2: Knead dough a few times in bowl, then divide into eight equal pieces. Roll each piece into a ball on a work surface, then gently flatten to about ½ inch thick.

Step 4

Step 3: Heat 1 tablespoon of oil in a large, nonstick skillet with a lid over medium heat. Add four arepas, cover, and cook until bottoms are golden brown, 6 to 8 minutes. Uncover, flip, and cook (keep uncovered) until other sides are golden brown, 6 to 8 minutes. (When they’re done, you’ll get a hollow sound when you tap on the arepa.) Transfer arepas to a wire rack. Repeat with remaining 1 tablespoon oil and remaining dough.

Step 5

Step 4: When ready to serve, split arepas by slicing horizontally almost all the way through, as you would a pita, and stuff with prepared bean filling and 4 ounces queso fresco; serve with a squeeze of lime juice and some cilantro.