Arepas

Ingredients:

• 2 cups of pre-cooked white cornmeal (masarepa)
• 2 1/2 cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil
• 1 cup of shredded queso fresco or mozzarella cheese
• 1 tablespoon of butter, for cooking
• 1/2 cup of cooked shredded chicken (optional)
• 1 ripe avocado, sliced (optional)
• 1/4 cup of sour cream (optional)
• Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the pre-cooked white cornmeal and salt.
2. Gradually add the warm water to the cornmeal mixture, stirring continuously to avoid lumps.
3. Knead the dough with your hands until it is smooth and pliable, about 2-3 minutes.
4. Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball gently to form a disc about 1/2 inch thick.
5. Heat the vegetable oil in a large non-stick skillet or griddle over medium heat.
6. Carefully place the arepas onto the hot skillet and cook for about 5-7 minutes on each side, until they are golden brown and a crust forms.
7. Optional: Split the arepas open and fill them with cheese and/or shredded chicken. Close and return to the skillet for an additional 2 minutes to melt the cheese.
8. Remove the arepas from the skillet and let them cool slightly.
9. Serve warm, topped or filled with avocado slices, a dollop of sour cream, and garnish with fresh cilantro leaves.
10. Enjoy the arepas as a standalone dish or alongside your favorite Colombian meal.

Notes:

For best results, use masarepa, which is specifically made for arepas. You can store cooked arepas in an airtight container in the refrigerator for up to 3 days, and reheat them on the skillet. For a variation, try filling the arepas with black beans or grilled vegetables. Arepas are versatile and can be served as a snack, appetizer, or main course.