These traditional Colombian arepas are stuffed with cheese and perfect for making ahead.
After all, arepas are the backbone of Colombian gastronomy.
They are the first thing I turn to when I am homesick.
Simply Recipes / Sally Vargas
Most Colombians have grown up eating arepas almost daily.
Arepas con quesowith cheeseare perhaps one of the most basic yet delicious versions.
However, there are certain differences in our arepas.
Simply Recipes / Sally Vargas
Venezuelan arepas are often sliced and stuffed, sometimes with cheese.
For example, the Venezuelanreina pepiadais filled with a delicious chicken and avocado salad.
Arepas are extremely versatile, and this is your permission to be as creative as you want.
Simply Recipes / Sally Vargas
Most households used to mill their own corn to make the masarepa; nowadays they buy the arepa flour.
Masarepa has a mild corn flavor and is naturally gluten-free.
It can be found in most grocery storesthe most popular brands arePANandGoya.
Simply Recipes / Sally Vargas
There is no substitute for masarepa short of milling the corn yourself.
Other corn flours do not have the same flavor or texture.
Masa harina is not the same product and cannot be used as a substitute.
Simply Recipes / Sally Vargas
Plan Ahead: Freeze Arepas!
To freeze, place them in an airtight container with parchment paper in between to prevent them from sticking.
Do not store the raw dough as it may ferment.
Simply Recipes / Sally Vargas
Cheese-Stuffed Goodness
Arepas con Queso
Use a fresh, mild cheese that melts nicely.
Freshly shred the cheese as it will melt better.
Pre-shredded cheeses are often coated with starch to prevent clumping, which hinders them from melting evenly.
Simply Recipes / Sally Vargas
It is important to use lukewarm water to ensure no clumps form in the dough.
you’re free to also use a rubber spatula to combine the ingredients.
The dough will be very sticky.
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Let the dough rest uncovered for about 5 minutes to allow the starches to absorb the moisture.
The dough will feel a bit wet; it will dry out as it rests.
Divide the dough into 10 even portions and roll them into balls.
Simply Recipes / Sally Vargas
Lightly wet your hands with cold water to prevent the dough from sticking.
Take a ball of dough and press your thumb into the center to create a small indentation.
Flatten the balls of dough with your hands into round patties that are slightly less than 1/2 inch thick.
Then, gently press it down with a skillet to flatten it evenly.
Set a 12-inch nonstick skillet over medium-high heat and generously spray it with cooking oil.
A griddle would also work perfectly.
Cook the arepas in batches for about 3 minutes on each side until golden brown.
The arepas should be crispy on the outside and soft on the inside.
I do not recommend using butter to cook the arepas, as it will burn too quickly.
Leftover arepas can be refrigerated for 3 to 5 days.
Reheat them on a skillet set over medium heat with a little oil, until warmed through.
I also find that the air fryer works great when in a hurry.
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