Arepas con Queso

Instructions

1. 1In a large bowl, combine the 2 cups of pre-cooked white cornmeal (masarepa) with the 1 1/2 cups of warm water and 1 teaspoon of salt. Mix with your hands until a soft, cohesive dough forms. Let the dough rest for 5 minutes to allow the cornmeal to absorb the water.
2. 2Knead the dough in the bowl for 2-3 minutes until it becomes smooth and pliable. Divide the dough into 8 equal portions, about the size of a golf ball.
3. 3Take one portion of dough and flatten it in your hands to form a round patty, about 1.27 cm thick and 7.62-10.16 cm in diameter. Repeat with the remaining 7 portions of dough.
4. 4Carefully make a straight slit about halfway through the side of each arepa patty. Gently open the slit and stuff each one with about 2 tablespoons of the 1 cup of mozzarella cheese, then press the slit closed.
5. 5Heat 2 tablespoons of vegetable oil in a large non-stick skillet or on a griddle over medium heat, which is about 175°C. The oil should shimmer but not smoke.
6. 6Carefully place the filled arepas into the hot skillet, ensuring not to overcrowd the pan. Cook for 8-10 minutes on the first side, until a deep golden brown crust forms and the arepa sounds hollow when tapped.
7. 7Flip the arepas and cook for another 8-10 minutes on the second side, until equally golden brown and the cheese inside is melted and gooey. The arepas should feel firm to the touch.
8. 8Remove the arepas from the skillet and serve immediately while they are hot and the cheese is melted.

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