Ingredients
• 2 cups (240g) precooked corn flour (such as Harina PAN)
• 1 cup (120g) uncooked corn flour (such as masa harina)
• 1 teaspoon salt
• 1 1/2 cups (355ml) warm water
• 1 cup (113g) crumbled queso fresco
• 1 cup (113g) shredded mozzarella cheese
Instructions
- Mix the Dough: In a large bowl, combine the precooked corn flour, uncooked corn flour, and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. Knead the dough for about 2-3 minutes, until it’s smooth and elastic.
- Form the Arepas: Divide the dough into 8 equal pieces and roll each one into a ball. Use your hands to flatten each ball into a round, flat disc, about 1/2 inch thick. Make a small indent in the center of each arepa, using your thumb or the back of a spoon.
- Fill and Seal: In a small bowl, mix together the queso fresco and mozzarella cheese. Spoon about 2-3 tablespoons of the cheese mixture into the indent of each arepa, being careful not to overfill. Gently pinch the dough around the filling to seal the arepa, creating a half-moon shape.
- Cook the Arepas: Heat a large nonstick skillet or griddle over medium heat. Working in batches, carefully place the filled arepas in the hot pan and cook for 4-5 minutes per side, or until golden brown and crispy on the outside. Avoid pressing down on the arepas, as this can cause the filling to ooze out.
- Finish and Serve: Once the arepas are cooked, remove them from the heat and let them rest for a minute or two. Serve the arepas hot, with any desired toppings or condiments, such as avocado, salsa, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: The Ultimate Arepas con Queso Recipe