Binging with Babish: Arepas con Queso from Encanto

In a large bowl, combine 10 ounces of warm water, 1 teaspoon of kosher salt, and 10 ounces of masarepa.

Mix constantly with your hands to ensure the mixture doesn't end up dry or lumpy.

Let the mixture sit for 10 minutes to hydrate the corn flour.

Check the texture; it should hold together but still be a little crumbly.

Add 1 ounce of soft unsalted butter and 2.5 ounces of shredded Oaxaca or low moisture mozzarella cheese to the mixture.

Knead the dough together for about five minutes until it forms a cohesive ball, adjusting with more water or masarepa as necessary.

Divide the dough into eight equal pieces (or six for larger arepas) using moistened hands.

Preheat a cast iron skillet over medium to medium low heat and brush it with melted butter or the fat of your choice.

Cook the arepas for about 5 to 7 minutes per side until they develop a golden brown crust.

Slice the arepas about two thirds of the way open and stuff them with cheese.

Return the stuffed arepas to the skillet and cook for 2 to 3 minutes per side until the cheese is melted through.

Plate the arepas and serve with a sprinkle of kosher salt.

Equipment Needed

Allergens