Arepas con Queso (Cheese-Stuffed Corn Cakes)

Method

1. 1

   Warm the milk until hot to the touch, then combine it in a bowl with the masarepa, half the grated mozzarella and a pinch of salt.

2. 2

   Knead by hand for a minute or two until it forms a smooth, soft dough that doesn't crack at the edges; work in a splash more warm milk if it's dry and crumbling.

   💡 Masarepa is precooked corn — regular cornmeal will not become an arepa, only disappointment.

3. 3

   Cover and rest the dough 5 minutes so the masarepa fully hydrates.

4. 4

   Divide into four balls and pat each into a disc about 1cm thick.

5. 5

   Melt the butter on a griddle or heavy skillet over medium heat. Griddle the discs 6–7 minutes per side, until deeply freckled and a skewer poked into the center comes out clean.

6. 6

   While still hot, split each arepa open like a pita and stuff with the remaining cheese; press the halves shut and let the residual heat melt it before serving.