Ingredients for servings:

harina

1/3 cup

Precooked white cornmeal

cup water

1/3 cup

Warm water

mantequilla

2 teaspoons

Butter, soft

sal

1/2 teaspoon

Salt

queso cujada

1/4 pound

Grated white farmer's cheese

aceite oliva

Oil or butter for cooking

  1. 1/3 cup precooked white cornmeal

  2. 1/3 cup warm water

  3. 2 teaspoons butter, soft

  4. 1/2 teaspoon salt

  5. 1/4 pound grated white farmer's cheese

  6. Oil or butter for cooking


Instructions:

  1. Place the cornmeal, water, butter and salt in a bowl; mix with your hands for about 30 seconds until it has taken the form a paste. Let it rest 5 minutes. Knead with your hands about 1 more minute until a ball of dough forms.


    arepa queso1
  2. Make an indentation in the ball with your hand, add the cheese, and knead 1 minute more. Divide and form into 4 small balls.


    arepa queso5
  3. Place the balls between 2 sheets of plastic and with a heavy pan or pot cover flatten to the thickness you desire, from ¼ to ½ inch.


    arepa queso4
  4. To cook on a rack: Place an oiled rack on a flat pan over medium heat. When the rack is hot, put the arepas on it. Cook them about 2 minutes on each side, until they are golden brown. Serve immediately.

  5. To Cook in a Sauté Pan: Melt ¼ teaspoon of butter in a pan set over medium heat. Place the arepas in the pan, and cook about 2 minutes on each side until they have a golden color.






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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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