← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 250 g Precooked white cornmeal (masarepa, P.A.N.)
• 330 ml warm water
• 1 tsp Salt
• 30 g butter, melted, plus extra for the pan
• 100 g Mozzarella, grated
• 150 g queso fresco or more mozzarella, to fill (optional)

Method

1. Stir the salt and melted butter into the warm water in a bowl. Pour in the arepa flour gradually, mixing with your hand, then knead for 2 min into a soft, smooth dough. Leave for 5 min to firm up.
2. Knead in the grated mozzarella. If the dough cracks, work in a splash more water; if it sticks, a little more flour.
3. Divide into 6 balls and pat each into a disc about 1.5 cm thick, smoothing any cracks around the edges with a wet finger.
4. Heat a heavy frying pan or griddle over medium heat and brush with butter. Cook the arepas for 6–8 min per side, until golden with darker spots and they sound hollow when tapped.
5. Eat as they are with butter, or split them open and stuff with more cheese, eggs or shredded beef.

Tips

• You need precooked corn flour (such as P.A.N. or masarepa); masa harina and polenta will not hold together the same way.
• For extra-fluffy centres, finish the browned arepas in a 180°C (350°F) oven for 10 min.

Sources

Written in our own words after cross-checking these recipes:

My Colombian Recipes 196 flavors