Cheesy Arepas

Serves 8
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Directions

  1. 1Grab 3 and a half cups of warm water and add 2 tablespoons of butter and salt.
  2. 2Wait for the butter to melt.
  3. 3In a bowl, add 4 cups of cornmeal, 1 cup of queso cotija, and 2 cups of cheese.
  4. 4Add the water mixture and mix until everything is combined and the dough is soft.
  5. 5Cover the dough and let it sit for 5 minutes.
  6. 6Preheat your comal on medium heat and have water next to you.
  7. 7Dip your hands in water.
  8. 8Grab a piece of dough and form a ball.
  9. 9Create a bowl shape with the dough.
  10. 10Stuff the dough with shredded cheese.
  11. 11Close and seal the dough.
  12. 12Roll and press down the dough to a quarter of an inch thick.
  13. 13Repeat the process for the rest of the dough.
  14. 14Butter down your pan.
  15. 15Place the arepas on the pan.
  16. 16Cook the arepas for 4 to 5 minutes on each side.
  17. 17Flip the arepas after 4 minutes and cook for another 4 to 5 minutes.
  18. 18Remove the arepas from the comal once cooked.
  19. 19Repeat the same process for the remaining arepas.
  20. 20Serve the arepas and enjoy.

Ingredients

  • 3.5 cups warm water
  • 2 tbsp salted butter
  • 1 tsp salt
  • 4 cups precooked white cornmeal (Goya Masarepa)
  • 1 cup queso cotija
  • 2 cups Monterey Jack, queso Oaxaca or mozzarella (queso Oaxaca & Monterey Jack)
  • 1 serving love

Equipment

bowlcomalpan

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.

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