Cheese arepas

Time 1 hour 15 minutes
Yields Makes about 40 (3-inch) arepas
Cheese arepas
(Los Angeles Times)

Combine the arepa masa, cheese and salt in a bowl.


Combine the water, milk and butter in a saucepan and bring to a boil. Remove from heat and cool until just warm enough to touch.


Add a little of the warm milk mixture to the masa mixture and knead to mix. Add a little more liquid and knead again, continuing until you have incorporated all the liquid and the mixtures have combined to make a dough.


To make the arepas, take a scant one-fourth cup dough, form into a ball and pat out between the palms of your hands like a tortilla, and to about the same thickness. Or cut a resealable plastic bag in half to make 2 plastic sheets. Place a ball of dough on one plastic sheet, cover with the other sheet and press flat with a rolling pin or a round object such as a flat-bottomed can. The arepas should be about 3 inches in diameter. Place them on a baking sheet and cover with a damp cloth until ready to cook.


Heat an ungreased seasoned griddle or nonstick skillet and cook the arepas 2 to 3 minutes on each side until lightly golden brown. Serve immediately, with butter if desired.

From Maricarmen Rodriguez of Posh on Pico. Arepa masa is available at selected Latino markets. It may be labeled masa arepa, areparina or harina de pan.

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