Arepas con Queso Delight (Print Version)
# Ingredients:
01 -
2 cups masarepa (pre-cooked white cornmeal)
02 -
1/2 teaspoon sea salt or Kosher salt
03 -
2 ounces (1/2 cup) finely crumbled Cotija cheese
04 -
1 tablespoon softened butter
05 -
1 1/4 cups warm water, plus more if needed
06 -
8 ounces (2 cups) shredded mozzarella cheese
07 -
Oil or butter for cooking
# Instructions:
01 -
In a medium bowl, combine the masarepa, salt, crumbled cheese, butter, and warm water. Knead until a smooth dough is formed.
02 -
Cover the bowl with a kitchen towel and allow the dough to rest for 10 minutes. Check the consistency by flattening a small amount between your palms. If the edges crack, add additional water one tablespoon at a time until pliable.
03 -
With lightly wet hands, divide the dough into 8 equal pieces. Roll each piece into a ball, then pat them into 5-inch diameter circles about 1/4-inch thick.
04 -
Working one circle at a time, add a couple of tablespoons of shredded mozzarella cheese to the center, leaving a 1/2-inch border. Place another dough circle on top and seal the edges. Smooth and press to form a 1/2-inch thick disk. Repeat with remaining dough and cheese.
05 -
Heat oil in a large skillet over medium-low heat. For butter, heat the skillet first, then coat the surface evenly with butter. Cook the arepas for 4-5 minutes per side, until golden brown and crispy. Remove and serve warm.
06 -
Heat an electric griddle to 325°F. Coat with butter and cook the arepas for 4-5 minutes per side until golden brown and crispy. Remove and serve warm.
# Notes:
01 -
Use masarepa, a pre-cooked white or yellow cornmeal, instead of masa harina for the dough.
02 -
Wet your hands before shaping the arepas to prevent sticking.
03 -
If the dough feels dry, add water one tablespoon at a time until the consistency resembles play dough.
04 -
A cast iron skillet can also be used instead of a griddle or non-stick skillet.
05 -
Shaping the dough is easy and similar to working with play dough.