Ingredients
Scale
- 1 cup (150 g) yellow pre-cooked cornmeal
- 1 cup (140 g) all purpose flour
- 2 tbsp white granulated sugar
- 1 tsp salt
- 1½ cup (150 g) grated Colombian cuajada or Mexican queso fresco
- ¼ cup (60 g) melted butter
- 1½ cup (360 ml) whole milk
- Colombian cuajada or Mexican queso fresco for the filling, about 1-2 tbsp per arepa
- Butter for grilling
Instructions
- In a large bowl mix the yellow pre-cooked cornmeal, all purpose flour, sugar and salt.
- Add the 1½ cup (150 g) cuajada or queso fresco, melted butter and whole milk. Stir and knead well with your hands until you get a soft and smooth dough. If you notice that the dough is a bit dry you can add a little more milk.
- Divide the dough into 7-8 portions of about 2-3 inches (5-7.5 cm) in diameter. Shape each portion into a ball, then push the center with your thumbs to shape it into a small cup. Fill it with about 1-2 tbsp of cuajada or queso fresco, then close the edges in the center to seal it shut and shape it into a ball once again. Gently press the ball into a small arepa of about ½ inch (1.27 cm) thick.
- Melt about 2 tbsp of butter in a large non-stick pan over medium heat and grill the arepas for 4-5 minutes per side or until they’re golden brown. Make sure to also grill the sides until they’re golden brown. Serve immediately.