Arepas
Course: Recipe, Sweets4
servings12
minutes10
minutesArepa is similar to tortilla but not really. It is a Colombian and Venezuelan dish, but we cook it in many ways. It is gluten-free, and the flour we use comes from pre-cooked corn. It is super versatile and is the type of bread you will find on the street.
Cheese arepas are perfect on their own or as a side dish for soups, stews, or salads. You can also serve them with butter, avocado, or any toppings of your choice for a delightful and comforting treat.
Ingredients
1 cup pre-cooked cornmeal (masarepa or arepa flour)
1 and 1/4 cups warm water
1 cup shredded mozzarella cheese (or any other melting cheese of your choice)
1/4 teaspoon salt
1 tablespoon butter or oil (for cooking)
Directions
- In a mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water and mix with a spoon or your hands until a soft, smooth dough forms.
- Add the shredded mozzarella cheese to the dough and knead it gently to incorporate the cheese evenly into the mixture.
- Divide the dough into equal-sized balls, about the size of a golf ball or slightly larger.
- Flatten each ball between your palms to form round, flat discs, approximately 1/2 inch thick.
- In a non-stick skillet or griddle, melt the butter or heat the oil over medium heat.
- Cook the arepas on the skillet for about 4-5 minutes on each side, or until they develop a golden-brown crust and the cheese inside has melted. Once both sides are cooked to perfection, transfer the cheese arepas to a plate and serve them warm.
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