Corn Arepas

Step 1

In a large bowl, stir together the 2 cups cornmeal and 1 teaspoon salt. Gradually pour in the 2.5 cups warm water, mixing with your hands until a soft, smooth dough forms, about 2 minutes.

Step 2

Knead the dough in the bowl for 2-3 minutes until it holds together without cracking. If it feels dry, add warm water 1 tablespoon at a time; if sticky, add a little more cornmeal.

Step 3

Divide the dough into 8 equal balls, about the size of a tennis ball. Flatten each into a thick disc, about 3 inches wide and 1/2 inch thick, using your palms.

Step 4

Place a large skillet over medium heat and add the 2 tablespoons vegetable oil. When the oil shimmers, place 4 arepas in the skillet, leaving space between them.

Step 5

Cook the arepas until the bottoms are golden brown and crisp, about 5-7 minutes. Flip and cook the other side for another 5-7 minutes, until golden and cooked through.

Step 6

While the arepas are still hot, use a knife to slice each one open like a pocket. Insert 2 tablespoons of the shredded mozzarella and 1/2 teaspoon of butter into each pocket.

Step 7

Return the stuffed arepas to the skillet over low heat, cover, and cook for 2-3 minutes until the cheese is melted and gooey. Serve warm.

Step 8

Optional: add a pinch of sugar to the dough for a slightly sweet version, or stir in chopped cilantro or scallions before cooking.