Arepas con Queso (Cheese Arepas)

Ingredients

• 2 cups Pre-cooked white cornmeal (Masarepa)
• 1.5 cups Water
• 1 tsp Salt
• 1 tbsp Sunflower Seed Butter
• 1 cup Grated Mozzarella Cheese
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of pre-cooked white cornmeal (Masarepa), 1.5 cups of water, 1 teaspoon of salt, and 1 tablespoon of sunflower seed butter. Mix with your hands or a sturdy spoon until a soft, cohesive dough forms. Let the dough rest in the bowl for 5 minutes to allow the cornmeal to absorb the liquid.
2. 2Gently knead the dough in the bowl for about 1 minute. Add the 1 cup of grated mozzarella cheese to the dough and continue kneading just until the cheese is evenly distributed throughout. Be careful not to over-knead.
3. 3Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it into a patty about 1.27 cm thick and approximately 7.62 cm in diameter. Ensure the edges are smooth.
4. 4Place a 25.4 cm non-stick skillet over medium heat. Add the 2 tablespoons of vegetable oil to the skillet and let it heat up for about 1-2 minutes until it shimmers slightly. The oil should reach approximately 175°C.
5. 5Carefully place the 4 arepa patties into the hot oil in the skillet, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes on the first side, until a deep golden brown crust forms and the edges look set. Flip the arepas using a spatula.
6. 6Cook the arepas for another 5 to 7 minutes on the second side, until they are also golden brown and the cheese inside is melted and gooey. You can gently press the center of an arepa to check for firmness; it should feel cooked through.
7. 7Remove the arepas from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the arepas hot while the cheese is still melted.

Substitutions

Related Guides