Arepa de Queso
Directions
- 1In a bowl, mix the precooked corn flour, warm water, and a pinch of salt.
- 2In a bowl, mix the precooked corn flour, warm water, and a pinch of salt.
- 3In a bowl, mix the precooked corn flour, warm water, and a pinch of salt.
- 4Add the cheese and knead until smooth.
- 5Add the cheese and knead until smooth.
- 6Add the cheese and knead until smooth.
- 7If the dough is dry, add a little more warm water.
- 8If the dough is dry, add a little more warm water.
- 9If the dough is dry, add a little more warm water.
- 10Let it rest for 15 minutes.
- 11Let it rest for 15 minutes.
- 12Let it rest for 15 minutes.
- 13Take about 4 ounces of dough and form it into a ball.
- 14Take about 4 ounces of dough and form it into a ball.
- 15Take about 4 ounces of dough and form it into a ball.
- 16Flatten the dough to form a circle of about 4 inches in diameter.
- 17Flatten the dough to form a circle of about 4 inches in diameter.
- 18Flatten the dough to form a circle of about 4 inches in diameter.
- 19Soften the edges using your fingers.
- 20Soften the edges using your fingers.
- 21Soften the edges using your fingers.
- 22Cook on medium-low heat for about 7-10 minutes per side.
- 23Cook on medium-low heat for about 7-10 minutes per side.
- 24Cook on medium-low heat for about 7-10 minutes per side.
- 25Open the arepa, add one or two slices of cheese, and cook for 2 minutes per side.
- 26Open the arepa, add one or two slices of cheese, and cook for 2 minutes per side.
- 27Open the arepa, add one or two slices of cheese, and cook for 2 minutes per side.
Ingredients
- 2 cups harina de maiz precocida
- 2 cups harina de maiz precocida
- 2 cups harina de maiz precocida
- 1 cup agua tibia
- 1 cup agua tibia
- 1 cup agua tibia
- 1 pinch sal
- 1 pinch sal
- 1 pinch sal
- 4 ounces queso
- 4 ounces queso
- 4 ounces queso
- 2 tablespoons mantequilla
- 2 tablespoons mantequilla
- 2 tablespoons mantequilla
Equipment
bowlspoon or rubber spatulabaking sheetfrying pan