Arepas are a patty-like food made from ground corn flour and mixed with warm water. They're most popular in Colombia and Venezuela. I like them filled with cheese and served for breakfast with huevos pericos and avocado.
Servings: 10 arepas
- 1 teaspoon tablespoon kosher salt (15g)
- 1 2/3 warm water (380ml)
- 250 grams masarepa flour
- 1 tablespoon unsalted butter at room temperature
- 1/4 cup finely shredded mozzarella cheese
- 3 ounces sliced mozzarella sliced
In a medium bowl, mix together the salt and warm water until the salt dissolves. Add the masarepa flour and mix with a spoon until mostly combined. Then knead the dough until it comes together in a mass. Add in the softened butter and knead again. Lastly, mix in the shredded mozzarella cheese.
Separate the dough into balls and form them into patties using your palms. It should be about 1/2-inch thick and a 3-inch diameter. Brush a cast iron skillet or non-stick skillet with a bit of butter or avocado oil and place over medium heat.
When warm, add the arepas to the pan and cook on each side for about 4 to 5 minutes, until lightly golden brown. Remove from heat and slice open. Add slice of cheese to the inside and return to the skillet until cheese has melted.