Arepas con Queso

Ingredients

• 250g masarepa (pre-cooked white corn flour)
• 400ml warm water
• 1 teaspoon salt
• 200g mozzarella or queso fresco, grated
• 2 tablespoons butter, melted
• Butter or oil, for the pan

Before you cook

• Use masarepa specifically — ordinary cornmeal or masa harina will not work here.

Steps

1. Mix the salt into the warm water, then rain in the masarepa while stirring.
2. Add the melted butter and knead in the bowl for 3 minutes until it feels like soft playdough.
3. Rest the dough for 10 minutes so the flour hydrates fully.
4. If it cracks at the edges when you press it, work in a little more warm water.
5. Divide into 8 balls and flatten each to about 1cm thick.
6. Press a spoon of grated cheese into the centre of half of them, top with another disc and seal the edges.
7. Heat a dry or lightly greased pan over medium heat.
8. Cook the arepas for 6 minutes a side, until a firm golden crust forms and they sound hollow when tapped.
9. Finish in a 180C oven for 5 minutes if you want the centre fully molten.
10. Serve hot, split and buttered if you like.