Cheesy Arepas
Serves 8
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Cheesy Arepas
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Serves 8
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Directions
1
Grab 3 and a half cups of warm water and add 2 tablespoons of butter and salt.
2
Grab 3 and a half cups of warm water and add 2 tablespoons of butter and salt.
3
Grab 3 and a half cups of warm water and add 2 tablespoons of butter and salt.
4
Wait for the butter to melt.
5
Wait for the butter to melt.
6
Wait for the butter to melt.
7
In a bowl, add 4 cups of cornmeal, 1 cup of queso cotija, and 2 cups of cheese.
8
In a bowl, add 4 cups of cornmeal, 1 cup of queso cotija, and 2 cups of cheese.
9
In a bowl, add 4 cups of cornmeal, 1 cup of queso cotija, and 2 cups of cheese.
10
Add the water mixture and mix until everything is combined and the dough is soft.
11
Add the water mixture and mix until everything is combined and the dough is soft.
12
Add the water mixture and mix until everything is combined and the dough is soft.
13
Cover the dough and let it sit for 5 minutes.
14
Cover the dough and let it sit for 5 minutes.
15
Cover the dough and let it sit for 5 minutes.
16
Preheat your comal on medium heat and have water next to you.
17
Preheat your comal on medium heat and have water next to you.
18
Preheat your comal on medium heat and have water next to you.
19
Dip your hands in water.
20
Dip your hands in water.
21
Dip your hands in water.
22
Grab a piece of dough and form a ball.
23
Grab a piece of dough and form a ball.
24
Grab a piece of dough and form a ball.
25
Create a bowl shape with the dough.
26
Create a bowl shape with the dough.
27
Create a bowl shape with the dough.
28
Stuff the dough with shredded cheese.
29
Stuff the dough with shredded cheese.
30
Stuff the dough with shredded cheese.
31
Close and seal the dough.
32
Close and seal the dough.
33
Close and seal the dough.
34
Roll and press down the dough to a quarter of an inch thick.
35
Roll and press down the dough to a quarter of an inch thick.
36
Roll and press down the dough to a quarter of an inch thick.
37
Repeat the process for the rest of the dough.
38
Repeat the process for the rest of the dough.
39
Repeat the process for the rest of the dough.
40
Butter down your pan.
41
Butter down your pan.
42
Butter down your pan.
43
Place the arepas on the pan.
44
Place the arepas on the pan.
45
Place the arepas on the pan.
46
Cook the arepas for 4 to 5 minutes on each side.
47
Cook the arepas for 4 to 5 minutes on each side.
48
Cook the arepas for 4 to 5 minutes on each side.
49
Flip the arepas after 4 minutes and cook for another 4 to 5 minutes.
50
Flip the arepas after 4 minutes and cook for another 4 to 5 minutes.
51
Flip the arepas after 4 minutes and cook for another 4 to 5 minutes.
52
Remove the arepas from the comal once cooked.
53
Remove the arepas from the comal once cooked.
54
Remove the arepas from the comal once cooked.
55
Repeat the same process for the remaining arepas.
56
Repeat the same process for the remaining arepas.
57
Repeat the same process for the remaining arepas.
58
Serve the arepas and enjoy.
59
Serve the arepas and enjoy.
60
Serve the arepas and enjoy.
Ingredients
3.5 cups warm water
3.5 cups warm water
3.5 cups warm water
2 tbsp salted butter
2 tbsp salted butter
2 tbsp salted butter
1 tsp salt
1 tsp salt
1 tsp salt
4 cups precooked white cornmeal (Goya Masarepa)
4 cups precooked white cornmeal (Goya Masarepa)
4 cups precooked white cornmeal (Goya Masarepa)
1 cup queso cotija
1 cup queso cotija
1 cup queso cotija
2 cups Monterey Jack, queso Oaxaca or mozzarella (queso Oaxaca & Monterey Jack)
2 cups Monterey Jack, queso Oaxaca or mozzarella (queso Oaxaca & Monterey Jack)
2 cups Monterey Jack, queso Oaxaca or mozzarella (queso Oaxaca & Monterey Jack)
1 serving love
1 serving love
1 serving love
Equipment
bowl
comal
pan
Tips
Preheat your comal on medium heat.
Dip your hands in water to prevent sticking.
Use your pinky as guidance to make the arepas a quarter of an inch thick.
Cut them open and stuff them while they are hot.