Arepas con queso

Arepas con queso are my favorite thing to make and quite simple. This recipe will make 4 arepitas that pair well with a strong black coffee.

Ingredients:

• 1 cup of masarepa (white, pre-cooked corn meal; PAN is best)

• 1/2 teaspoon of salt

• 1 cup of warm water

• 1 cup of grated mozzarella cheese + extra 1/3 cup for shaping

• 1/2 stick of unsalted butter, grated or in small cubes

Preparation:

In a large bowl, place your masarepa and add your salt. Give that a quick mix. Next, add your cheese and butter. Before you mix the water, wash your hands and roll up your sleeves. Then pour in the water, little by little, incorporate with your hands by massaging the mixture. Continue working in the water and knead for about 5 mins. Then let the dough rest for 10-15 mins. Your dough should feel soft and not crumble when touched.

Cooking:

Preheat (around medium heat) your skillet or non-stick pan with a splash of olive oil or butter. While that heats up, it’s time to shape your arepas. Roughly divide the dough into four parts, take one part and start rolling it into a ball with your hands. Once the dough forms a ball, gently press your thumb into the middle of it to form a small dent. Add a small handful of mozzarella to it. Gently close the dough by rolling it back into a ball and making sure the cheese stays in the middle. Once it’s a ball again, lightly press it down into a 1/2 inch thick disk and smooth out the edges on the palm of your hand (while turning it with the other). As soon as you have your desired shape on that first arepa, place it on the skillet. Let it cook for about 4 mins on each side. While the first one cooks, repeat the steps above to the other 3. For extra flavor, spread a little butter on top of them with a tiny pinch of salt while they’re still hot.

Here’s a quick look at how I make them. And they should look cheesy and gooey in the middle and golden brown and crispy on the outside. Like these: