Arepas made with masarepa flour, filled with shredded and sliced mozzarella for melty cheesy pockets.
Ingredients
Instructions
Instructions
In a medium bowl, stir 1 teaspoon kosher salt into 1 2/3 cups (380 ml) warm water until the salt dissolves.
Add 250 grams masarepa flour to the salted water and mix with a spoon until the mixture is mostly combined. Transfer to a clean surface or continue in the bowl and knead by hand until the dough comes together in a smooth, cohesive mass.
From the 1 tablespoon unsalted butter, set aside a small piece to use for brushing the skillet later and add the remaining butter to the dough. Knead the dough again until the butter is fully incorporated.
Fold the 1/4 cup finely shredded mozzarella cheese into the dough until evenly distributed.
Divide the dough into portions and shape each portion into a ball, then flatten with your palms into patties about 1/2 inch thick and roughly 3 inches in diameter.
Preheat a cast-iron or nonstick skillet over medium heat. Brush the skillet with the small piece of reserved butter.
When the skillet is hot, add the arepa patties (work in batches if needed) and cook until lightly golden brown, about 4 to 5 minutes per side.
Remove cooked arepas from the skillet, slice each open, place sliced mozzarella (from the 3 ounces sliced mozzarella) inside, then return the filled arepas to the skillet and heat just until the cheese melts.
Serve the arepas warm.
