Ingredients
Equipment
Method
Instructions
- In a medium bowl, combine the masarepa, salt, and crumbled Cotija cheese. Mix them together with your fingers. Add the softened butter and work it into the dry ingredients until the mixture looks like coarse crumbs.
- Pour in the warm water and mix everything together, first with a spoon and then with your hands. Knead the mixture for a few minutes inside the bowl until a smooth dough forms. It should be soft and pliable, not sticky, much like the consistency of play-dough. Cover the bowl with a kitchen towel and let it rest for about 10 minutes. This allows the cornmeal to fully hydrate.
- After resting, check the dough's consistency. Pinch off a small piece and flatten it in your palm. If the edges crack significantly, the dough is a bit too dry. Add more warm water, just one tablespoon at a time, and knead it in until the dough is smooth and doesn't crack at the edges.
- Lightly wet your hands to prevent sticking. Divide the dough into 8 equal portions and roll each one into a smooth ball.
- Take one ball of dough and pat it between your palms to form a circle about 4-5 inches wide and ¼-inch thick. Don't worry about making them perfect circles; rustic is beautiful!
- Place a generous mound (about ¼ cup) of shredded mozzarella cheese in the center of the dough circle, leaving a ½-inch border around the edge.
- Carefully fold one side of the dough over the cheese to meet the other side, forming a half-moon shape. Gently pinch the edges together to seal the cheese inside completely.
- Now, carefully pat and shape the half-moon back into a disk, about ½-inch thick. Make sure the edges are well-sealed to prevent any cheese from escaping while cooking. Repeat this process with the remaining dough and cheese.
- To cook your Cheese Arepas, you can use a skillet or a griddle. For a skillet, heat a little oil or butter over medium-low heat. For an electric griddle, heat it to 325°F and coat it with butter.
- Place the assembled arepas on the hot surface, leaving some space between them. Cook for 4-6 minutes per side. You're looking for a beautiful, deep golden-brown crust. They should be crispy on the outside and soft on the inside. Serve them immediately while they're warm and the cheese is perfectly melted.
Notes
The key to perfect arepas is getting the dough consistency right; it should feel like soft play-dough. The 10-minute rest period is a crucial step for the cornmeal to fully hydrate. Cook the arepas on medium-low heat to ensure they cook through evenly and the cheese melts completely without burning the outside.