Mirabel's "Un-Breakable" Arepa con Queso
These golden-brown, cheesy corn cakes are just like the ones Julieta makes to mend all ailments. Crispy on the outside, soft and filled with melty cheese within, they are perfect for a comforting meal or a hearty snack.
Directions
- 1
In a large bowl, combine the corn meal and salt. Gradually add the warm water, mixing with your hands until a soft, uniform dough forms. Knead for 3-5 minutes until smooth and not sticky.
- 2
Add the softened butter to the dough and knead until fully incorporated. If the dough feels too dry, add a tablespoon of water; if too wet, add a teaspoon of corn meal.
- 3
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc about 3-4 inches in diameter and ½ inch thick.
- 4
Make an indentation in the center of each disc and fill with about 1 tablespoon of shredded cheese. Carefully fold the dough over the cheese, sealing it completely. Re-flatten into a disc, ensuring the cheese is encased.
- 5
Heat the vegetable oil in a large skillet or griddle over medium heat. Place the arepas in the hot oil, ensuring not to overcrowd the pan.
- 6
Cook for 5-7 minutes per side, or until golden brown and a crisp crust has formed. The internal temperature should reach 165°F (74°C) and the cheese should be melted.
- 7
Remove from the skillet and place on a wire rack to cool slightly before serving. Serve warm, perhaps with a side of spicy sauce.