Arepas con Queso
10-12 oz (300-360 ml)
Warm water (between 100F - 110F)
1 tsp (10 ml)
Kosher salt
10 oz (284 g)
White corn flour (Specifically masarepa)
1 oz (30 g)
Unsalted butter, room temperature
2.5 oz (72 g)
Low moisture cheese (Oaxaca or mozzarella)
Instructions
1.
In a large bowl, combine 12 ounces of water and salt.
2.
Slowly add the cornflour, in 4-5 additions, to the water mixture.
Using your hands, begin mixing and kneading the dough until all of the cornflour is incorporated.
Let the mixture sit for 3 minutes.
3.
Once the dough has rested, add the butter and cheese.
Knead the dough for 4-5 minutes or until completely smooth and homogeneous.
If the dough is too dry, add another one to two ounces of water, or enough to form a supple but not sticky dough.
4.
Using wet hands, divide the dough into 8 relatively even balls. Press the balls into patties about 1/2 inch thick and 3-4 inches in diameter.
5.
Preheat a large skillet over medium-low heat. Brush the pan with more softened butter, then add the arepas.
6.
Cook on each side for 5-7 minutes, or until browned on both sides and cooked through. The arepas should be fluffy but not wet when cut into.