Recipe: The Arepa Lady Food Cart Arepas de Queso (Columbian)

THE AREPA LADY'S AREPAS DE QUESO

"The smallest of the three Maria sells are plain arepas, only a little bigger than a silver dollar, almost eggshell white, and somewhat dry, the common starch served with grilled meats and most other meals throughout Colombia. When Maria folds shredded mozzarella into the cornmeal, it becomes an arepa de queso, taking on an almost spongy quality, puffing up a bit as it cooks. These she slathers with margarine and tops with a second cheese, crumbly queso blanco."

2 cups masarepa (arepa flour)
2 cups hot water
1/2 teaspoon salt
1 cup shredded mozzarella cheese
3 tablespoons margarine
1 cup queso blanco (crumbly white farmer's cheese), for serving

Mix the masarepa, 2 cups hot water, and salt in a large mixing bowl and let rest for about 10 minutes.

Knead the dough until it starts to take on a sheen, kneading in the shredded mozzarella as you work. Form 6 round patties about 1/2-inch thick and set aside.

Heat a large nonstick pan or griddle over medium heat. You'll use about 1 1/2 teaspoons of margarine per arepa, so add the margarine to the pan according to how many will fit at a time without crowding. After each arepa browns on one side, flip it and immediately baste the top with a little of the margarine from the pan. Continue to cook until both sides are browned and lightly crispy.

Transfer each arepa to a plate and top with a sprinkle of the queso blanco before serving.

Makes 6 servings
Adapted from source: Food Trucks by Heather Shouse