Arepa de Queso

Ingredients

• 400 gprecooked cornmeal
• 200 gqueso fresco — grated
• 2 tbspbutter
• 300 mlwarm water
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 400 g of precooked cornmeal and 1 tsp of fine sea salt. Gradually add 300 ml of warm water while mixing with your hands or a wooden spoon. Continue to mix until the dough begins to come together and feels slightly sticky yet manageable. The warmth of the water helps the cornmeal absorb moisture evenly, ensuring a smooth dough.
2. Crumble 200 g of queso fresco into the dough and knead it in with your hands. Knead the dough for about 3 to 5 minutes until the cheese is well incorporated and the dough feels smooth and pliable. This step ensures the cheese is evenly distributed, giving the arepas their characteristic flavor and texture.
3. Divide the dough into equal portions, roughly the size of a small orange. Roll each portion into a ball, then gently flatten it into a disc about 1 cm thick. The discs should be uniform in thickness to ensure even cooking.
4. Preheat your oven to 180°C (350°F). While the oven is heating, melt 2 tbsp of butter in a large skillet over medium heat. Once the butter is melted and begins to sizzle slightly, place the arepas in the skillet. Cook them for about 3 minutes on each side, or until they develop a golden-brown crust. This initial cooking step locks in moisture and flavor.
5. Transfer the arepas to a baking sheet and place them in the preheated oven. Bake for about 10 to 15 minutes, or until they are puffed and firm to the touch. The baking process ensures the inside is cooked through and the cheese is melted.
6. Remove the arepas from the oven and place them on a wire rack to cool slightly. This allows the crumb to set and prevents them from becoming soggy. The arepas should feel firm on the outside but soft and cheesy on the inside.
7. Serve the arepas warm as part of your meal. They are best enjoyed fresh, with their crispy exterior and soft, cheesy interior providing a delightful contrast.