Ingredients
Equipment
Method
Make the Dough:
- Stir the warm water, salt, and melted butter together in a large bowl. Gradually add the cornmeal, mixing with your fingers until a soft dough forms.
- Rest the dough for 5 minutes. Divide it into 4 balls and flatten each into a 1/2-inch-thick disk. Smooth any cracks with damp fingers.
Cook the Arepas:
- Heat the oil in a nonstick skillet or griddle over medium heat. Cook the arepas for 5 to 7 minutes per side, until golden and firm.
- Lower the heat, cover, and cook for 3 to 5 minutes more so the centers finish gently.
Fill and Serve:
- Carefully split each arepa almost all the way through. Fill with the cheese and return to the skillet for 1 to 2 minutes per side, until the cheese melts.
- Serve hot with avocado and cilantro.
Nutrition
Notes
- Use masarepa or another pre-cooked cornmeal made for arepas; regular corn flour will not produce the same texture.
- Cheese that melts well, such as mozzarella, queso blanco, or Oaxaca cheese, works best for filling.
- Keep the cooked arepas warm under a towel while finishing the batch.