ColombiaLatin America
Arepas
Masarepa, a precooked corn meal, is mixed with warm water, salt, and melted butter into a soft dough, shaped into thick rounds, and cooked slowly on a griddle until a crust forms outside and the inside is tender. The arepas are split while hot and filled with butter and crumbled queso fresco. Arepas are eaten in many ways in Colombia, and they are also central to Venezuelan cooking.
Ingredients
- 300 gMasarepa (precooked corn meal)white or yellowBuy 1 bag
- 1 tspTable saltBuy 1 canister
- 2 tbspUnsalted buttermelted, plus more for servingBuy 1 package
- 150 gQueso frescocrumbledBuy 1 package
- 1 tbspVegetable oilfor the griddleBuy 1 bottle
Method
Mix the masarepa and salt in a bowl, pour in 2 1/2 cups warm water and the melted butter, and stir into a soft dough.
Let the dough rest for 5 minutes, then knead it briefly; it should be smooth and not crack at the edges (add a little water if it does).
Divide the dough into 8 balls and flatten each between your palms into a round about 1.5 cm thick.
Heat a lightly oiled griddle or heavy skillet over medium-low heat and cook the arepas until a golden crust forms and they sound hollow when tapped, 7 to 8 minutes per side.
Split each arepa partway open while hot, spread the inside with butter, and fill with crumbled queso fresco.