INGREDIENTS:
2 cups precooked white corn flour, preferably Harina P.A.N.
1 1⁄2 tsp. kosher salt
1 tbsp. canola oil, plus more for frying
8 eggs
Hot sauce, for serving (optional)
HOW TO COOK:
1. Mix corn flour and salt in a bowl. Stir in 2 1⁄2 cups warm water and 1 tbsp. oil
until dough forms; knead until smooth, 2–3 minutes.
2. Divide dough into eight 4-oz. balls. Heat 2" oil in a 6-qt. saucepan until a deep-fry
thermometer reads 325°. Flatten balls into 5" disks, about 1⁄4" thick.
3. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to
paper towels to drain.
4. Increase oil to 375°. Working with one arepa at a time, slice a 3" incision
horizontally without cutting all the way through to make a pocket.
5. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes.
6Drain on paper towels; serve with hot sauce, if you like.