Arepas with cheese
Venezuelan corn cakes, crisp outside and soft inside, split open and stuffed with melting white cheese and butter.
- 35 min15 prep · 20 cook
- EasyDifficulty
- 480 kcalper serving
Ingredients
- Precooked white cornmeal (harina P.A.N.)300 g
- Warm water450 ml
- Salt1 tsp
- Vegetable oil1 tbsp
- White cheese (queso de mano or mozzarella)250 g
- Butter40 g
- Avocado slicesto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Stir the salt into the water, then pour in the cornmeal gradually, mixing with your hand until there are no lumps.
- 2
Leave the dough to rest so it hydrates. It should be soft and not crack at the edges when pressed.
- 3
Shape 8 balls and flatten them into discs about 1.5 cm thick.
- 4
Cook them in a lightly oiled pan over medium heat until a crust forms on both sides and they sound hollow when tapped.
- 5
Split them open with a knife, spread with butter and stuff with the grated or sliced cheese while hot. Add avocado if you like.
Tips and questions
- Can I use regular cornmeal or polenta?
- No. Arepas need precooked cornmeal (masarepa); ordinary cornmeal won’t form a dough.
- Why do my arepas crack?
- The dough is too dry. Knead in a little more warm water until it feels like soft play dough.
- Can I freeze them?
- Yes, cooked and unfilled. Reheat from frozen in a hot oven or toaster until crisp.
Enjoy your meal!
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