Corn Arepas

Ingredients

• 2 cups pre-cooked white cornmeal
• 2.5 cups warm water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup shredded mozzarella cheese
• 2 tablespoons vegetable oil

Instructions

1. 1

   In a large bowl, stir together the 2 cups cornmeal and 1 teaspoon salt. Gradually pour in the 2.5 cups warm water, mixing with your hands until a soft, smooth dough forms, about 2 minutes.

2. 2

   Knead the dough in the bowl for 2-3 minutes until it holds together without cracking. If it feels dry, add warm water 1 tablespoon at a time; if sticky, add a little more cornmeal.

3. 3

   Divide the dough into 8 equal balls, about the size of a tennis ball. Flatten each into a thick disc, about 3 inches wide and 1/2 inch thick, using your palms.

4. 4

   Place a large skillet over medium heat and add the 2 tablespoons vegetable oil. When the oil shimmers, place 4 arepas in the skillet, leaving space between them.

5. 5

   Cook the arepas until the bottoms are golden brown and crisp, about 5-7 minutes. Flip and cook the other side for another 5-7 minutes, until golden and cooked through.

6. 6

   While the arepas are still hot, use a knife to slice each one open like a pocket. Insert 2 tablespoons of the shredded mozzarella and 1/2 teaspoon of butter into each pocket.

7. 7

   Return the stuffed arepas to the skillet over low heat, cover, and cook for 2-3 minutes until the cheese is melted and gooey. Serve warm.

8. 8

   Optional: add a pinch of sugar to the dough for a slightly sweet version, or stir in chopped cilantro or scallions before cooking.

Tools you’ll need

• large mixing bowl
• large skillet
• spatula
• knife

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