Colombian
Arepas con Queso
Colombian masarepa cakes with cheese kneaded into a tender corn dough and griddled golden.
8 servings · 20 minutes prep · 20 minutes cook
Ingredients
Ingredients
- 2 cups white masarepa, such as P.A.N., plus more if needed
- 1 teaspoon Diamond Crystal kosher salt
- 2 1/4 cups warm water
- 1 tablespoon unsalted butter, melted
- 1 cup finely grated low-moisture mozzarella
- 1/2 cup finely crumbled queso costeño or feta
- 1 tablespoon avocado oil, for the griddle
- Salted butter, for serving
Directions
Make the Cheese Dough
- Whisk the masarepa and salt in a bowl. Add the warm water and melted butter, stirring until no dry flour remains. Rest for 5 minutes so the cornmeal hydrates.
- Knead in the grated mozzarella and queso costeño until evenly distributed. The dough should feel soft, moist, and smooth without sticking heavily or cracking when pressed. Knead in warm water 1 tablespoon at a time if dry, or masarepa 1 tablespoon at a time if sticky. Rest for 5 minutes.
Shape and Fill
- Divide the dough into 8 equal balls. Pat each between damp palms into an even disk about 4 inches wide and 1/2 inch thick, smoothing any cracks around the edge.
Griddle and Serve
- Heat a cast-iron griddle or heavy skillet over medium-low for 5 minutes, then wipe with a thin film of avocado oil. Cook the arepas for 6 to 8 minutes per side, adjusting the heat so they develop an even golden crust before the centers dry out.
- Stand each arepa briefly on its edge and rotate to set any pale spots, about 1 minute total. Rest for 2 minutes, then serve hot with butter while the crumb is tender and the cheese is still soft.
