Bushra Griffith
Arepas are a popular Latin American dish, with Colombia and Venezuela being particularly well-known for their versions. They are made with cornmeal and are often stuffed with cheese, although cheese can also be used as a topping. The type of cheese used varies, with mozzarella, cheddar, Jarlsberg, queso de mano, queso fresco, and farmer's cheese being popular options.
| Characteristics | Values |
|---|---|
| Cheese types | Queso de mano, Queso Fresco, Jarlsberg, Mozzarella, Cheddar, Colombian farmer's cheese, White cheddar cheese curds, Frying cheese |
| Preparation | Fried, grilled, baked, pan-fried, oven-baked |
| Origin | Colombian, Venezuelan |
| Serving suggestions | Toppings: fried eggs, avocado, beans, beef, chicken, corn, tomatoes, Pico de Gallo, butter, nata, hot chocolate, Colombian fruit salad |
| Storage | Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked arepas in a single layer in a zip lock bag. |
Explore related products
What You'll Learn
Mozzarella cheese
To make mozzarella arepas, you will need the following ingredients:
- Precooked cornmeal (specifically for making arepas)
- Mozzarella cheese (shredded or string cheese)
- Butter
- Salt
- Milk
- Water (warm)
The process begins by mixing the dry ingredients in a large bowl. Cornmeal, salt, and any other dry seasonings you wish to add can be combined. In a separate bowl, melt the butter and mix it with warm milk and water. This liquid mixture is then added to the dry ingredients to form a dough.
Once the dough is ready, it can be divided into portions and flattened into discs. A generous amount of shredded mozzarella is then placed in the centre of each disc, and the edges are carefully sealed to enclose the cheese. The arepas are then shaped into even rounds and grilled, baked, or pan-fried until golden brown and crispy on the outside.
When serving mozzarella arepas, consider pairing them with a hot beverage like coffee or hot chocolate, or serving them as a side dish with a meal. They can be enjoyed any time of the day, whether it's breakfast, lunch, or dinner.
Outback's Blue Cheese Dressing: What's the Secret Brand?
You may want to see also
White cheddar cheese curds
To make your arepas, start by combining masarepa, cheese, and salt in a mixing bowl. Add water and egg yolk, and stir until combined. The key is to use only as much water as necessary to get a dough that doesn't crack when shaped. Too much water will result in dense, gummy arepas. If the dough is too dry, however, simply add a little more water.
Once your dough is ready, divide it into eight even pieces and roll them into balls. Flatten each ball between your palms, adding more water if the edges crack, until you have a disk about a quarter-inch thick and four to six inches wide. Place a quarter of your cheese of choice into the centre of one disk, leaving a half-inch gap all around. Place a second disk on top and carefully seal the edges, shaping the arepa into an even round.
To cook your arepas, melt butter in a cast-iron or non-stick skillet over medium-low heat. Add the arepas and cook until the first side is charred in spots and a dry crust has formed, about five minutes. Flip the arepas and cook on the second side for another five minutes. Transfer to a baking sheet and place in the oven until heated through and the cheese is melted, about ten minutes. Serve immediately.
The Best Cheeses for Making Queso Flameado
You may want to see also
Queso de mano
Arepas are cornmeal pockets or patties with a variety of fillings, including cheese. The traditional cheese used in arepas is Queso de Mano, a soft, slightly salty cheese from Venezuela. This cheese is not easy to find, and mozzarella or Mexican melting cheeses are often used as substitutes.
Arepas can be cooked in a variety of ways, including grilling, pan-frying, or baking in an oven. The key to achieving a moist and tender arepa is to add just enough water to the dough to prevent cracking during shaping. Adding a bit of oil to the dough can also help keep the arepas soft and moist during cooking. For cheese-stuffed arepas, the cheese is placed between two larger arepas, and the edges are carefully sealed before shaping them into an even round disc. Finishing the arepas in an oven ensures that the cheese fully melts without burning the exterior.
Cheese and Onion Crisps: Were They Ever Green?
You may want to see also
Explore related products
Jarlsberg cheese
To make Jarlsberg cheese arepas, start by pouring water into a large bowl. Add arepa flour, a teaspoon of salt, oil, and half a cup of grated Jarlsberg cheese. Mix thoroughly to combine. Cover the bowl with a towel and let the dough rest for five minutes.
With moist hands, take about three tablespoons of dough and flatten them between your palms. Add a tablespoon of cheese to the centre and top with another handful of dough, gently pressing to seal the cheese inside and form a patty about a quarter of an inch thick. Repeat this process until you run out of dough and cheese, transferring the prepared arepas to a large platter.
Preheat a budare (a special arepas pan), griddle, or cast-iron pan to medium-to-high heat. Season the pan with oil or butter to prevent sticking. Place the arepas in the pan and cook for about five minutes on each side, until you achieve a golden-brown colour and a beautiful char in spots. Serve immediately.
You can also experiment with using Jarlsberg cheese as a topping for your arepas. Its nutty, sweet, and mildly bitter flavour pairs well with crackers, ham, roast beef, and various types of sandwiches. It can also be melted with vegetables or used in a fondue.
Unlocking Cheese Enzymes: The Science Behind the Art
You may want to see also
Frying cheese
When making arepas, it is important to use a cheese that melts well and has a good flavour. Popular choices include mozzarella, which is praised for its creaminess and melting ability, and Jarlsberg, a mild, nutty Norwegian cheese that pairs well with the sweetness of white cornmeal. Other options include shredded cheddar, Monterey Jack, and traditional Latin American cheeses such as cojita, queso fresco, and Colombian-style queso fresco. For an authentic Venezuelan experience, queso de mano is recommended.
To prepare the arepas, the cheese is mixed with masarepa (pre-cooked cornmeal), water, and vegetable oil to form a dough. The dough is then shaped into discs, with the option to add more cheese in the centre before sealing and shaping the edges. The arepas are cooked on a griddle or in a skillet over medium-low heat until charred and crispy on the outside, and the cheese is melted on the inside.
For a thicker arepa with a layer of melted cheese in the middle, it is recommended to finish cooking them in a toaster oven or on the cooler side of the grill. This ensures that the cheese is fully melted without burning the exterior.
Cheese for Molcajete: Oaxacan and Panela, the Perfect Pair
You may want to see also
Frequently asked questions
The best cheese for arepas is queso de mano, also known as queso fresco when pan-fried. However, mozzarella, cheddar, Jarlsberg, and Colombian farmer's cheese are also popular.
Queso de mano is a relatively hard, salty cheese with a rubbery texture. White cheddar cheese curds are a good substitute.
To make Colombian arepas, combine cornmeal, warm water, cheese, butter, and salt. Form the mixture into small balls, flatten them, and cook in a pan until golden brown.
To make Venezuelan arepas, layer cheese between two larger arepas, seal the edges, and shape them into an even round. Cook on a grill or in a toaster oven until the cheese is melted.
Arepas are often served with avocado, beans, beef, chicken, corn, tomatoes, or Pico de Gallo. They can also be topped with a fried egg or enjoyed with hot chocolate or fruit salad.
