Arepas And Cheese: Perfect Pairing For A Flavorful Bite

Arepas are corn cakes that are a staple in many Latin American cultures, especially Colombia and Venezuela. They are usually stuffed with cheese and either pan-seared or griddled. The type of cheese used varies depending on availability and personal preference, but popular options include mozzarella, gouda, havarti, Monterey Jack, Jarlsberg, queso guayanés, queso de mano, and queso fresco.

Mozzarella, gouda, and havarti are good options for arepas

Mozzarella, gouda, and havarti are excellent options for arepas, as they are mild cheeses that melt well.

Arepas are corn cakes that are a staple in many Latin American cultures, particularly in Colombia and Venezuela. They are usually stuffed with cheese and either pan-seared or griddled.

Mozzarella is a popular choice for arepas, as it melts easily and has a mild flavour that complements the cornmeal. It can be shredded or sliced and stuffed into the centre of the arepa, or mixed into the masarepa dough for a quicker method.

Gouda is another mild cheese that melts well, making it a good option for arepas. It can be used in place of mozzarella or alongside it for a more indulgent, cheesy treat.

Havarti is a third mild, melting cheese that works well in arepas. It has a slightly higher fat content than mozzarella or gouda, giving it a richer, more buttery flavour.

In addition to these three cheeses, other good options for arepas include Monterey Jack, Jarlsberg, queso fresco, cotija, ricotta salata, feta, and queso guayanés or queso de mano (although these last two may be harder to find outside of certain places in the US).

You can use masarepa or pre-cooked cornmeal to make arepas

Arepas are corn cakes that are popular in Latin American countries, especially Colombia and Venezuela. They are usually cooked on a griddle or pan-fried, but can also be grilled, baked or fried.

Arepas are typically made with masarepa, which is a pre-cooked cornmeal made from corn that has been cooked, ground into a meal, and then dried. This process gives masarepa a unique texture and flavour, and means that it doesn't require a long cooking time. It is also gluten-free, and a good source of complex carbohydrates and fibre.

However, if you don't have masarepa, you can use pre-cooked cornmeal or an alternative type of flour. Here is a recipe for arepas that uses pre-cooked cornmeal:

Arepas Recipe

Ingredients:

• 2 tablespoons softened butter
• 1 teaspoon kosher salt
• 1 and a half cups of masarepa (a type of pre-cooked cornmeal)
• 1 cup shredded mozzarella (you can also use sliced mozzarella)
• 1/4 cup oil, for frying

Method:

• Add hot water, softened butter and salt to a bowl. Stir together until the butter is mostly melted.
• Add in the masarepa, about 1/2 cup at a time, and mix together with a wooden spoon or rubber spatula.
• Mix until fully combined, ensuring that all of the masarepa is hydrated. The mixture should have the consistency of playdough—soft, but not so wet that it sticks to your fingers. If the mixture is too wet, add more masarepa, 1 tablespoon at a time, until you reach the desired consistency.
• Portion the dough into roughly 10 balls, about 1/4 cup each.
• Make an indentation in each ball and stuff it with about 1 tablespoon of shredded or sliced mozzarella. Gather the dough to close up the arepa, ensuring that the cheese is completely covered.
• Roll the ball to smooth it out, then pat it between your hands to form a flat cake, about 3 inches wide and 1/2 inch thick.
• Heat oil in a large, heavy skillet over medium heat. Once hot, add the arepas and cook until lightly golden, which should take around 5-7 minutes. Flip and cook for an additional 3-5 minutes, or until the other side is golden. The cheese may start to bubble at this point.
• Remove from the pan and let the arepas drain any excess oil on a paper towel. Sprinkle with flaky salt, if desired.

Tips for Making Arepas:

• The dough should be soft and pliable, but not too wet. If the dough is too sticky, add more masarepa, a little at a time, until it is dry enough to handle.
• If the dough is too dry and cracks easily, add a little more water, a tablespoon at a time, until it is moist enough to hold together.
• Let the dough rest for a few minutes after mixing to improve the texture of the final product. This allows the masarepa to fully hydrate and the dough to become more cohesive.
• When shaping the arepas, aim for an even thickness to ensure even cooking and prevent the outside from burning before the inside is cooked.
• Cook the arepas over medium heat. Too high, and the outside will burn before the inside is cooked; too low, and they may become tough and dry.
• Use a well-seasoned cast-iron pan for even heat distribution and a good sear.
• Experiment with different flavours by adding spices, herbs, or cheese to the dough.
• You can freeze any leftover dough for later. Simply shape the arepas, freeze them on a baking sheet, and then transfer them to a freezer bag for longer storage. Cook them straight from the freezer when you're ready to eat them.

Cheese for Arepas:

Arepas are often stuffed with cheese. Here are some of the best cheeses to use:

• Queso guayanés
• Queso de mano
• Fresh mozzarella
• Gouda
• Havarti
• Queso cotija
• Pan-fried queso fresco
• Sharp cheddar

Arepas are versatile and can be topped or filled with your favourite ingredients

You can fill arepas with anything from cheese, tuna, shredded beef, chicken, turkey, ham, black beans, or salmon. They can be as simple or as rich as you like. For example, the reinapepiada is an arepa filled with chicken and mayonnaise salad, with avocado added.

Arepas are also often served with toppings. You can cut them in half and stuff them with your favourite ingredients, such as avocado, tomato, onion, more corn, or salsa.

Arepas are made with ground and precooked corn flour (masarepa), mixed with shredded cheese, and cooked on a griddle. The corn flour can be white or yellow, and the cheese can be Jarlsberg, mozzarella, queso fresco, or queso blanco.

Arepas are a staple in many Latin American cultures, particularly in Colombia and Venezuela. They are a popular breakfast food, but can be enjoyed any time of day.

Arepas are a staple in many Latin American cultures, especially Colombia and Venezuela

In Colombia, arepas are typically made with masarepa, butter, and cheese, and they are often served with more butter and cheese on top. They are also sometimes stuffed with cheese or other fillings such as meat, chicken, or avocado. Colombian arepas are usually cooked on a grill, griddle, or in a pan, and they are known for their crispy exterior and soft, cheesy interior.

Venezuelan arepas are similar to Colombian arepas but tend to be used more like a sandwich, with various fillings added inside. Common fillings for Venezuelan arepas include cheese, tuna, shredded beef, chicken, turkey, ham, black beans, and salmon. Venezuelan arepas are often cut open and stuffed with the desired fillings, and they can be enjoyed at any time of the day.

The type of cheese used in arepas can vary depending on availability and personal preference. In Venezuela, fresh, hand-made cheeses are typically used, such as Queso Blanco, Queso Telita, Queso Guayanés, and Queso de Mano. In Colombia and other parts of Latin America, commonly used cheeses include mozzarella, Monterey Jack, Havarti, queso fresco, and Jarlsberg.

Arepas are a versatile and beloved dish in Latin American cultures, especially in Colombia and Venezuela, where they are a staple food and a source of national pride. They can be enjoyed plain, stuffed, or topped with a variety of ingredients, making them a popular and delicious option for any meal.

Arepas can be cooked in a variety of ways, including pan-searing, griddling, grilling, or baking

Arepas are corn cakes that can be cooked in a variety of ways, including pan-searing, griddling, grilling, or baking. They are a staple in many Latin American cultures, especially in Colombia and Venezuela, and can be served as a snack, stuffed, or as part of any meal.

To cook arepas, you can use a traditional pan called a budare, or you can grill, bake, or fry them. If you're pan-searing or griddling, heat some oil in a large skillet or on a griddle over medium heat and cook the arepas for about 5-7 minutes on each side, or until they are golden brown and have a crisp exterior. If you're grilling, preheat an indoor grill pan or outdoor grill (not a smoker) and cook the arepas for about 5-7 minutes on each side, or until the cheese is melted and the exterior is crisp. For baking, lightly fry the arepas first, and then bake them at 350°F for 15-20 minutes, or until the exterior is crisp and the cheese is melted.

No matter which cooking method you choose, the key to successful arepas is getting the dough to the right consistency. The dough should be soft, like playdough, and not too sticky or dry. To achieve this, combine the masarepa, water, and salt in a mixing bowl and let the dough rest for a few minutes. Then, mix the dough again and adjust the consistency by adding more water or masarepa as needed. Once the dough is ready, form it into balls and flatten them into patties before cooking using your desired method.

Frequently asked questions