10 arepas
Ingredients
- 3 cups masarepa (see note below)
- 3 ounces finely crumbled queso fresco (optional, see note below)
- 1.5 cups water, plus more as necessary
- 1.5 teaspoon vegetable oil
- Kosher salt
- 2 teaspoons butter
Method
Preheat toaster oven or oven with rack in the center to 325°F (160°C).
Combine masarepa, water, and vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water, 1 tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for 5 minutes.
Divide dough into 10 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 1/4-inch thick.
Use one hand to shape the edges of the arepa so that it is an even round disk.
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see notes). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer.
Notes
Masarepa is dehydrated cooked cornmeal. It is available in the Latin section of most supermarkets in either white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands include Goya and P.A.N.
Crumbled cheese can be added to the dough if desired. Depending on the moisture level of the cheese, you may not need all the water. Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta.
Arepas can also be cooked on a greased panini press or a grill over low heat.
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