Cheese-Stuffed Arepas Recipe

Stir the masarepa, salt and cotija cheese in a bowl. Add 1 tbsp melted butter and warm water, mixing thoroughly. Knead with your hands for about 3 minutes moistening your hands with water as you work.

Take a small amount and flatten it between your palms. If the edges crack, knead in more water, ½ teaspoon at a time until dough is smooth but not sticky.

Let mixture rest for five minutes.

Place a piece of parchment paper on your work surface and form eight small balls with the dough. Flatten to ½ inch disks using the bottom of a glass and an additional piece of parchment that you place between the glass bottom and the arepa to avoid sticking. You can also use the glass to cut out a perfect circle if you like.

Place 1 tablespoon of shredded mozzarella in the center of four of the flattened arepas, leaving about ¼ inch gap from the edges. Top with a second disk on top and seal the edges all around, trying to remove as much air from the center as possible.

Melt 1 tablespoon of butter in a large cast iron or non-stick skillet over medium-high heat. Add arepas and cook until first side is golden 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.

Serve immediately with additional butter melted on top (optional).