I was looking for a quick lunch today, and I couldn’t decide between arepas and tacos . . . . And then it came to me! Arepa Tacos! (AKA the spicy, gluten-free pasty)
Following the general recipe for Arepa dough—1 cup Masa corn flour, 1 cup water, 1 tablespoon olive oil—I prepared enough dough for two stuffed arepas. I had pre-prepared taco meat in the fridge already. I made two half arepas, put about half a cup of taco meat in the middle of one, covered it with a second arepa and then sealed the edges. Repeat with the other half of the dough.
In the meantime, heat a pan on medium with a few tablespoons of olive oil or butter. When the pan is hot, place both arepas in the pan, gently. Cook at least five minutes on both sides. (I cooked them a bit longer because even though the meat was pre-cooked, it was cold out of the fridge.)
Remove from pan and plate. Allow to cool (both inside and outside are hot!) for five minutes.
Eat and enjoy!!!! Yum!!!!
(No pics because I was too hungry to be patient and it looks just like the other arepa pics except the insides are taco meat. Really.)