Arepas con Queso (Corn Cakes with Cheese)

Ingredients

• 2 cups Maseca (pre-cooked cornmeal)
• 2 cups Warm water
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 cup Queso Campesino (Colombian cheese), or mozzarella

Instructions

1. 1In a large bowl, combine the 2 cups of Maseca, 2 cups of warm water, and 1 teaspoon of salt. Mix with your hands until a soft, pliable dough forms. If the dough feels too dry, add a tiny bit more warm water, one teaspoon at a time. If it feels too sticky, add a tiny bit more Maseca, one teaspoon at a time.
2. 2Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball into a disc about 1/2 inch thick and 4 inches across. You can use your hands or a flat plate to flatten them.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. The oil should be shimmering but not smoking.
4. 4Carefully place the 8 arepas into the hot skillet. Cook for 5 to 7 minutes on the first side, until they are golden brown and a crust has formed. If the arepas puff up significantly, gently press them down with a spatula.
5. 5Flip the arepas and cook for another 5 to 7 minutes on the second side, until they are also golden brown and cooked through. They should sound hollow when tapped.
6. 6Remove the cooked arepas from the skillet and place them on a plate. Let them cool for about 5 minutes so they are easier to handle.
7. 7Using a sharp knife, carefully cut a slit into the side of each arepa. Gently open the slit and stuff each arepa with about 2 tablespoons of the 1 cup of Queso Campesino (or mozzarella), or until it is filled to your liking.
8. 8Serve the arepas warm.

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