Measure and pour the water into a bowl, add the salt, and dissolve.
Gradually add the 2 cups of precooked Juana corn flour while stirring the water with the flour.
Once all the water is incorporated, knead for 2 to 3 minutes until you obtain a very soft masa and let it rest for 5 minutes.
Divide the masa into 10 small balls, each approximately 3 ounces and pat with your hands to form the arepas with a diameter of 4 inches and 1-inch thickness.
Cook on a griddle over medium-high heat for 5 minutes on each side.
Cover with a cloth napkin to keep them warm. Cut the arepas horizontally halfway and fill them with the stew of your choice.
