Arepas con Hogao

Ingredients

• 1 cups Pre-Cooked White Corn Meal
• 1.5 cups Water
• 1 tsp Salt
• 1 tbsp Butter
• 2 pcs Tomato
• 1 pcs White Onion
• 2 pcs Garlic
• 0.5 tsp Cumin
• 1 tbsp Vegetable Oil
• 2 tbsp Cilantro
• 1 pcs Lime

Method

1. In a medium bowl, stir {water} with {salt}, then sprinkle in {pre_cooked_white_corn_meal} and mix until no dry spots remain. Fold in {butter} and knead briefly until the dough is smooth, pliable, and no longer tacky; this proper hydration prevents cracking on the griddle.
2. Let the dough rest so {pre_cooked_white_corn_meal} fully hydrates and firms up; it should feel supple and hold its shape when pressed.
3. Heat {vegetable_oil} in a small skillet over medium-low heat. Add {white_onion} with a pinch of {salt} and sweat until softened and translucent, then add {garlic} and {cumin} and cook until fragrant. Stir in {tomato}, season again with {salt}, and cook slowly until the mixture turns thick, jammy, and deeply savory.
4. Divide and shape the rested dough into thick discs with smooth edges, pressing away any cracks so the {arepas} cook evenly and stay tender inside.
5. Set a dry cast-iron skillet or comal over medium-high heat. Cook the shaped arepas without crowding until each side is deeply golden and a light crust forms, lowering the heat if they color before the centers firm up.
6. Spoon {hogao} over the hot arepas, scatter {cilantro} on top, and serve at once with {lime} for squeezing over so the rich corn and sweet tomato taste brighter.