2 Cups P.A.N Harina
½ teaspoon Salt
2 ¼ Cups Warm Water
And additional ½ Cup water if needed
Vegetable Oil
In a mixing bowl, add the P.A.N. Harina and salt. Mix together. Stir in the warm water and knead the dough with your hands until it comes together. You want the dough to be really moist. If it starts to crack, add in a little of the additional water as needed. Squeeze out any lumps that might have formed in the dough. If the dough is too moist, add in a tiny bit of more flour. Let the dough rest for 5 minutes.
Divided the dough into 6 equal portions. Roll each dough portion into a ball. Then form the dough ball into a patty that is apart 3 to 4 inches in diameter by using the palms of your hands. If the dough is drying out and cracking when you roll it, add a little warm water to your hands before forming the disks.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Lightly oil a large skillet over medium heat. Let the skillet get hot before adding the arepa dough. In batches, add the formed arepas disks to the skillet. Cook each arepa about 4-6 minutes on each side, or until they start to get light brown spots. Transfer to the baking sheet.
Once all the arepas have been browned in the skillet and transfered to the baking sheet, place in the oven and cook for 14-18 minutes, flipping halfway through the cooking time. They will finishing cooking in the oven. When they are done, the outer part will sound hard and hallow when tapped with your hand. They should also be a nice golden brown color. Remove from the oven.
Let cool a few minutes before handling. Carefully slice the arepas ¾ way through, creating a pocket. Fill them with the mushroom filling. Serve right away!
Magic Green Sauce for Arepas (see Arepas #1)
Black Beans
2 400g cans black beans (don't get rid of juice in their can)
1 finely chopped red pepper
1 finely chopped red chili
3 garlic cloves, minced
1/2 diced red onion
1 tsp coriander
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt (or more to taste)
1 tbsp peanut butter
squeeze of lime
Pickled Pink Onion
1 red onion, sliced
2 tbsp white vinegar
2 tsp salt
boiling water
For black beans: saute onion with a pinch of salt, add garlic, spices, red pepper flakes for about 5 minutes. Add beans and their juices and simmer for 10 minutes. Add peanut butter and lime to taste. remove from heat.
Pickled onions: chop red onion and add to a jar with rest of ingredients - adding boiling water to cover.
Serve beans, onions and magic green sauce on top of arepa.