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