Quick and easy episode this week folks! Arepas con queso may be the comfort food of choice for family matriarchs who can heal wounds using ancient magic, but they can also be whipped up by anyone with some masarepa (a kind of pre-cooked corn flour) and some cheese. Let's see if the shortest-ever episode of Binging is still worth watching!
Ingredients
Arepas con Queso Ingredients:
10-12 oz water (~100-110°F)
1 tsp kosher salt
10 oz (weigh) pre-cooked white corn flour or masarepa
1 oz unsalted butter, soft + more for cooking (if browning too much, use olive oil)
2 ½ oz low moisture mozzarella, shredded
Optional: 8-16slices deli-sliced mozzarella cheese
Method
Serves: 4
Arepas con Queso Method:
In a large bowl, combine 12 ounces of water and salt.
Slowly add the cornflour, in 4-5 additions, to the water mixture. Using your hands, begin mixing and kneading the dough until all of the cornflour is incorporated. Let the mixture sit for 3 minutes.
Once the dough has rested, add the butter and cheese. Knead the dough for 4-5 minutes or until completely smooth and homogeneous. **try hand flattening one to check for proper moisture** If the dough is too dry, add another 1-2 ounces of water, or enough to form a supple but not sticky dough.
Using wet hands, divide the dough into 8 relatively even balls. Press the balls into patties about ½ inch thick and 3-4 inches in diameter.
Preheat a large skillet over medium-low heat. Brush the pan with more softened butter, then add the arepas.
Cook on each side for 5-7 minutes, or until browned on both sides and cooked through. The arepas should be fluffy but not wet when cut into.
Optionally, allow the arepas to cool for 2-3 minutes, or until handleable. Then, slice an opening on one side of each arepa, making sure not to cut through to the other side. Place a folded 1-2 slices of mozzarella cheese in the opened pocket of each arepa. Return the arepas to the same pan and cook for 3-4 minutes, or until the cheese has melted.