Arepa

Arepa de Queso (Colombian Cheese Arepa)

A classic Colombian arepa: a thick, golden griddled corn cake made from pre-cooked maize flour (masarepa) and stuffed or topped with melting cheese. Eaten at any time of day, it is the everyday bread of Colombia.

Prep

10 min

Cook

15 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) masarepa (pre-cooked white maize flour), must be labeled 'masarepa' or 'arepa flour' (e.g., P.A.N.); do not substitute with cornmeal, masa harina, or polenta
• •720 ml (3 cups) warm water, plus 30 ml / 2 tbsp extra if needed
• •5 g (1 tsp) fine sea salt
• •30 g (2 tbsp) unsalted butter, melted, plus extra for the griddle
• •250 g (9 oz / about 2½ cups grated) queso fresco or mozzarella cheese, traditionally a fresh Colombian queso fresco (or queso campesino); low-moisture mozzarella is the closest easy substitute
• •15 ml (1 tbsp) neutral oil, for the griddle, if not using butter

Steps

1. 1 Pour the warm water into a large bowl, add the salt and melted butter, and stir to dissolve.
2. 2 Add the masarepa gradually, mixing with your hand or a wooden spoon. Knead for 3–4 minutes in the bowl until you have a soft, smooth dough that holds together without cracking and is not sticky; if dry, add water 1 tsp at a time. Rest the dough, covered, for 5 minutes.
3. 3 Divide the dough into 8 equal pieces (about 95 g / 3¼ oz each). Roll each piece into a ball, then flatten between two sheets of plastic or parchment into a round about 1 cm (⅜ inch) thick and 10–11 cm (4 inches) across, with slightly squared edges (Colombian-style) or rounded edges. Keep the rounds covered so they do not dry out.
4. 4 Heat a dry cast-iron griddle or comal over medium heat for 2 minutes, then lightly grease with a little butter or oil. Cook the arepas for about 5 minutes on the first side, until golden-brown spots appear and a crust has formed.
5. 5 Flip and cook 5–6 minutes on the second side. Reduce the heat to low, cover the pan (use a lid or large bowl), and cook another 4–5 minutes total, flipping once more, so the inside steams and cooks through. The arepa is done when it sounds hollow when tapped, the crust is evenly golden, and the center is set (not raw or gummy).
6. 6 Slice each hot arepa horizontally with a serrated knife, leaving one edge hinged like a pocket. Tuck 1–2 tablespoons of grated cheese inside the slit (or on the bottom half) and press closed; the residual heat will melt the cheese. Serve immediately while the outside is crisp and the inside is tender.