2 cups Arepa Flour—Harina Pan, Masarepa (do not use Masa Harina or corn flour for tacos)
For the arepas:
In a bowl, mix water, salt, and oil. Pour in flour slowly and mix with a spoon until ingredients have incorporated. Let it stand for 5-7 minutes. Gather dough forming a ball, place it on a board or clean surface, and knead with hands for about 5 minutes; make sure to moisten your hands as you work with the dough. Break dough into equal-sized portions and form balls (about 8) with your hands, and then flatten slightly with palms to form discs.
Heat cast iron skillet over medium-high temperature. Brush with oil. Cook arepas on each side until a thin crust has formed and some light browning appears in the center of the arepa. You may have to do this in batches.
Transfer arepas to oven, directly on the baking rack, and bake for about 15 minutes minutes or until they have rised. Remove from oven and serve immediately.
For the dressing:
Blend together the mayonnaise, media crema, cilantro and 2 cloves of garlic until smooth.
For the filling:
Fry on a skillet the onion, garlic and diced tomato, adding a cube of beef bouillon for flavor. Mix well with a cup of previously cooked pulled beef.