I have no idea what arepa flour is.

>>21692029
Then why did you even post? You could have looked it up. What use is your ignorance to the rest of us?

>>21691988
Masa harina or Maseca is corn meal with lime. Not the fruit but the mineral. It conditions the dough to be more kneedable. Similar to what gluten does for wheat. PAN on the other hand is precooked corn meal without lime. The precooking ensures you can do a quick fry and it will be fully cooked. So I would suspect the dough will be harder to work into thin tortillas which do not fall apart. And it will tend to overcook if cooked to the point of a crispy hard shell tortilla. But those are both educated guesses and it might work out okay.

>>21691988
i don't think it would work at all. First, harina PAN doesn't taste like taco corn dough.
Sencondly, it doesn't cook like it either, I think best case scenario you would just get a really thin crisp of an arepa

>>21692030
I appreciate his honesty.

>>21692229
His honesty, however virtuous in itself, adds nothing to the discussion.

>>21692239
Shut the fuck up nigger.

>>21692256
Make me.

>>21692263
-makes you-

>>21692264
Oops, you may need to try again!

>>21692267
What were you doing for that 33 seconds? Oh yeah that's right. Got got.

>>21692239
But it makes me feel welcome and I can trust his opinion because it's relatable.

>>21691988
Crunchy taco shells are made by frying the cooked tortilla. I never tried arepas, so I don't really know if the corn flavor is the same. Furthermore, the texture looks much more soft and dough like. But since you're deep frying it, I doubt that matters; if you deep fry bread, it's still gonna turn out crunchy.

I'd say just make the cooked arepa tortillas thin and then fry them in a small layer of oil.

>>21692366
>I'd say just make the cooked arepa tortillas thin and then fry them in a small layer of oil.
Excellent idea. Thank you

>>21691988
like >>21692045 said, you'll have to make it thicker, but absolutely doable. Probably better suited for something empanada-like... try one. If it's a terrible failure, add wheat flour.

>>21692030
I could ask you why didn't you just google your problem or ask AI? Sometimes people crave interaction Anon.

>>21692378
Upon closer inspection... cachapas are made with PAN. There's no reason you couldn't make them with some melted lard.

>>21692385
He could have just tried doing it and posting the results.

>using a cooking forum to ask a question about cooking is SEEKING ATTENTION!

>>21691988
I have already tried this once and it was a nightmare, problem is masa arepa is too fine, normal masa it's granulated which makes it hold together better, meanwhile masa arepa is better for things like bread and others than need to be more spongy like. if you want a good masa for making tortillas look for the ones with the word "Nixtamalizada", but if it says "extra fina" means it's good for arepas/pupusas

>>21692386
Arepa flour and chachapa flour is completely different. The packaging just looks similar because it's made by the same company.
t. Venezuelan

>>21693644
Well, I guess you're fucked!!!
I make little puffy naan-pita things with fine cornmeal and all-purpose flour... they're very tortilla-like (1/4 cup water +1 cup fat, boiled, 2 cups cormeal, 2 cups flour, one egg, 2 teaspoons baking powder, decent amount of salt), popped into the press, slapped down on a hot pan until they puff, flipped until they puff again... I don't see any reason why the day-olds couldn't be fried. If you tried to fry them first, you'd get a delicious crispy balloon.

>>21691988
First you have to
>be wypipo
>make wypipo tacos in crunchy shell, beef, iceberg lettuce, shredded cheese, tomato, hot sauce (not too much..cause wypipo)

>>21694886
the ancestors, they call to me... they say that you're missing mild salsa and sour cream.
They also say that you might be right about the hot sauce thing, and that's why nobody's taking me seriously as "white".

>>21694886
They're very good.