That’s the correct masa. I’ve had the same problem every time I’ve tried.
I haven’t tried this yet but baking to finish cooking the inside is sometimes mentioned. Like this:
2) Deep frying (no wonder they taste so good). We did opt for pan frying and then baking to cook the middle all the way through, but by all means, fry away if you want!
also this, which I’m sure I’ve never done:
Whatever method you use, the key is low, slow heat. You want to cook slowly in order to drive off excess moisture from the interior as the exterior gets slowly browned. A well-made arepa should take at least ten to fifteen minutes to cook.
I think you are correct. Please start another thread documenting a pupusa project. I’d like to learn too but haven’t even thought of starting because there are too many Salvadoran pupusa shops nearby. Pupusa and curtido is very comforting!
I just checked. I have a fair amount of this left.
I work tonight, have the next two nights off. I may give arepas a try. Got some nice shrimp I need to cook up before they go bad, which is like in a day, two might be pushing it. Cook them up, stuff them in a fresh arepa, and chow down!