Arepas con Queso (Printable Version)
Soft, cheesy cornmeal cakes cooked to golden crisp on a skillet or griddle.
# Ingredients Required:
→ Dough
01 -
240 g pre-cooked white cornmeal (masarepa)
02 -
1/2 teaspoon sea salt
03 -
15 g unsalted butter, softened
04 -
295 ml warm water, plus additional if needed
05 -
30 g Cotija cheese, finely crumbled
→ Filling
06 -
225 g shredded mozzarella cheese
→ Cooking
07 -
Oil or unsalted butter for cooking
# Guide to Cooking:
01 -
In a medium bowl, combine the cornmeal, salt, crumbled Cotija cheese, softened butter, and warm water. Knead until a smooth, pliable dough forms, similar to the consistency of homemade play-dough. Cover with a kitchen towel and let rest for 10 minutes.
02 -
Test the dough by flattening a small piece between your palms. If edges crack, add warm water one tablespoon at a time until the dough is smooth and workable without stickiness.
03 -
With slightly damp hands, divide the dough into eight equal portions. Roll each into a ball, then flatten each ball into a 12.5 cm diameter circle about 0.6 cm thick.
04 -
Place a couple of tablespoons of shredded mozzarella cheese in the center of one dough circle, leaving a 1.3 cm border. Cover with a second dough circle and seal the edges by pressing gently, forming a disk approximately 1.3 cm thick. Repeat for remaining dough and cheese.
05 -
Heat a large skillet over medium-low heat with oil or butter until hot. If using an electric griddle, preheat to 160°C and grease surface evenly.
06 -
Place assembled arepas on the skillet or griddle. Cook for 4–5 minutes on each side until golden brown and crispy, moving occasionally to ensure even browning.
07 -
Remove from heat and serve warm, optionally topped with additional butter.
# Extra Suggestions:
01 -
Resting the dough allows the cornmeal to hydrate fully, resulting in a tender texture.