Colombian Cheese Arepas
Cheese Arepas
Golden Colombian corn cakes made with precooked masarepa, griddled until crisp outside, and filled or topped with warm, melty cheese.
Colombian cheese arepas are simple corn cakes with a tender center, a lightly crisp crust, and enough cheese to make each bite rich without feeling heavy. They are made with precooked white cornmeal called masarepa, which hydrates quickly and gives the arepas their familiar smooth, sturdy texture.
The dough should feel soft and pliable, a little like warm modeling clay. If it cracks around the edges while shaping, add water a tablespoon at a time; if it feels sticky, rest it for a few minutes so the cornmeal can finish absorbing moisture.
These arepas can be split and stuffed after griddling, or topped with cheese during the last few minutes of cooking. Stuffing gives a molten center, while topping creates browned, bubbly patches that are especially good for breakfast or a quick snack.
Serve them hot from the skillet with coffee, eggs, avocado, or a little hogao. They are best fresh, but leftover arepas reheat well in a dry skillet until the crust returns and the cheese softens again.
Nutrition (per serving)
Directions
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1
Stir the warm water, salt, and melted butter together in a large bowl until the salt dissolves.
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2
Add the masarepa and mix with your hand or a sturdy spoon until no dry patches remain.
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3
Let the dough rest for 5 minutes, then knead it briefly in the bowl until smooth and soft.
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4
Fold in 1/2 cup of the mozzarella and all of the queso fresco so the dough is lightly speckled with cheese.
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5
Divide the dough into 6 equal balls, flatten each one into a disk about 1/2 inch thick, and smooth any cracked edges with damp fingers.
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6
Heat a large skillet or griddle over medium heat and brush it lightly with oil.
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7
Cook the arepas for 6 to 7 minutes per side, until deep golden spots form and the centers feel firm when pressed.
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8
For stuffed arepas, split each hot arepa partway open, add the remaining mozzarella, and return them to the skillet for 1 to 2 minutes per side until the cheese melts.
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9
For topped arepas, scatter the remaining mozzarella over the cooked arepas, cover the skillet, and cook for 2 minutes until the cheese is melted and glossy.
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10
Serve immediately while the crust is crisp and the cheese is still stretchy.
Ingredients
- Warm water:2 1/2 cups
- Fine salt:1 1/4 teaspoons
- Unsalted butter, melted:2 tablespoons
- White masarepa:2 cups
- Low-moisture mozzarella, shredded:1 1/2 cups
- Queso fresco or farmer cheese, crumbled:1/2 cup
- Neutral oil, for the skillet:1 tablespoon
Tips & Notes
- Use masarepa, not masa harina or raw cornmeal; the texture will not be the same with substitutes.
- Keep a small bowl of water nearby while shaping so you can smooth cracks before cooking.
- If the arepas brown too quickly before the centers firm up, lower the heat and give them another minute or two per side.
- A mix of mozzarella and queso fresco gives both stretch and a gently salty dairy flavor.
