Cheese-Stuffed Arepas

Name: Cheese-Stuffed Arepas
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 arepas
Cuisine: venezuelan
Ingredients: Kosher salt; 2 cups pre-cooked white corn meal, such as P.A.N.; 4 ounces part-skim mozzarella, cut into 8 cubes; 1/4 cup vegetable oil, or as needed

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Level: Easy

Total: 50 min
Active: 40 min

Yield: 8 arepas

A staple in Colombian and Venezuelan cooking, these corn cakes take no time to make, melt in your mouth, and are infinitely adaptable. Experiment with toppings like fried eggs, avocado, beans and cheese.

Level: Easy

Total: 50 min
Active: 40 min

Yield: 8 arepas

Ingredients

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Kosher salt

2 cups pre-cooked white corn meal, such as P.A.N.

4 ounces part-skim mozzarella, cut into 8 cubes

1/4 cup vegetable oil, or as needed

Directions

Position a rack in the center of the oven and preheat to 350 degrees F.
Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

Cook’s Note

You can skip the cheese and make plain arepas to stuff with your favorite fillings, such as shredded beef or pork or avocado and beans. Form patties that are 3-inches wide and 1/2-inch-thick and cook according to directions. When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Then stuff with the fillings of your choice.