Arepas con Queso (Gluten-Free)

Instructions

1. 1In a large bowl, combine the 2 cups of Maseca and 1 teaspoon of salt. Gradually add the 1.5 cups of warm water while mixing with your hands until a soft, cohesive dough forms. Let the dough rest for 5 minutes to allow the Maseca to absorb the water.
2. 2Divide the rested dough into 6 equal portions. Take one portion and roll it into a ball in the palm of your hands. Then, flatten the ball into a disc about 1.27 cm thick.
3. 3Place about 1 tablespoon of the 1 cup of shredded Queso Blanco or Mozzarella onto one half of the flattened disc. Carefully fold the other half of the disc over the cheese to create a half-moon shape. Pinch the edges firmly together to seal the cheese inside.
4. 4Repeat step 2 and 3 for the remaining 5 portions of dough and cheese.
5. 5Heat 2 tablespoons of vegetable oil in a large, non-stick skillet over medium heat, which is about 175°C.
6. 6Carefully place the filled arepas into the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes on the first side, until a deep golden brown color appears and the arepa feels firm to the touch.
7. 7Flip the arepas over and cook for another 5-7 minutes on the second side, until they are golden brown and cooked through. They should sound hollow when tapped lightly.
8. 8Remove the cooked arepas from the skillet and serve them hot.

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