Categories: hispanic

Ingredients

• 2 cups milk
• 1/2 stick unsalted butter, cut into pieces
• 1.5 cups white arepa flour (masarepa or arepaharina)
• 1 teaspoon salt
• 1.5 tablespoons sugar
• 1 cup grated processed mozzarella cheese (not the fresh Italian variety)
• Vegetable oil for the griddle
• 1.25 cups finely grated queso blanco for serving

Directions

1. a small saucepan bring 1.5 cups of the milk to a boil. Stain into a bowl and add the butter. Let stand.

2. In a large bowl, stir together the masarepa, salt, sugar and mozzarella. Make a well in the center and pour in the hot milk.

3. Stir the “masa” and milk together until smooth.

4. Knead the mixture, sprinkling the remaining milk, until the dough is smooth and sticky. This is about 5 minutes.

5. ll the dough into a 1/2 inch thick sheet between 2 pieces of wax paper. With a cookie cutter or the rim of a glass, cut out approx. 3" circles. You should get about 8.

6. Brush a skillet/griddle lightly with oil and preheat over medium-low heat.

7. Fry as many arespa as will fit, until they are soft within and golden and slightly crusty outside.

8. About 4 minutes for each side.

9. Keep separating the arepas from the grill so they don’t stick.

10. Put the finshed areas in a warm oven on low heat.

11. To serve, spear some butter with a fork and brush the arepas while still hot. Immediately sprinkle with grated cheese and enjoy!

Email to a friend | Print this recipe | Back