Arepas ( this dish is from Venezuela and Colombia)
Ready in: 30 minutes
â€¢ 2 cups milk
â€¢ 4 tablespoons unsalted butter, cut into pieces
â€¢ 1 1/2 cup white arepa flour (called masarepa or arepaharina)
â€¢ 1 teaspoon salt
â€¢ 1 1/2 tablespoon sugar
â€¢ 1 cup grated processed mozzarella cheese
â€¢ Vegetable oil, for the griddle
â€¢ 1 1/4 cup finely grated queso blanco (Mexican white cheese), for serving
- In a small saucepan bring 1 1/2 cups of the milk to a boil. Strain into a bowl and add the 4 tablespoons of butter. Let stand while preparing the next step.
- In a large bowl, stir together the masarepa, salt, sugar, and mozzarella. Make a well in the center and pour in the hot milk. Stir the masa and milk together until there are no lumps. Knead the mixture, sprinkling in the remaining 1/2 cup milk, until you have a smooth sticky dough. This should take about 5 minutes.
- Roll the dough into a 1/2-inch-thick sheet between two pieces of wax paper. With a cookie cutter or the rim of a glass, cut out 3-inch circles. Reroll the scraps and cut out more circles. You should have eight.
- Brush a griddle or a large cast-iron skillet lightly with oil and preheat over medium-low heat. Fry as many arepas as will fit, until they are soft within and golden and slightly crusty on the outside, about 4 minutes per side. Keep separating the arepas from the skillet with a metal spatula, or they will stick. Keep the finished arepas warm in a low oven.
- To serve, spear a pat of butter with a fork and brush the arepas while still hot. Immediately sprinkle them with a generous coating of grated cheese and serve.
p.s be creative you could pretty much stuff them with anything you like! =)