📝 About This Recipe
Transport your senses to the bustling streets of Medellín with these iconic Arepas de Queso, the ultimate comfort food of Colombia. These thick, griddled corn cakes feature a crisp, golden-brown exterior that gives way to a soft, pillowy center bursting with melted cheese. Perfectly balanced between sweet corn notes and salty dairy, they are a testament to the beauty of simple, high-quality ingredients transformed into a handheld masterpiece.
🥗 Ingredients
The Masa (Dough)
- 2 cups Pre-cooked white corn meal (Masarepa) (P.A.N. brand is recommended; do not use cornstarch or cornmeal)
- 2.5 cups Warm water (slightly above room temperature to hydrate the flour)
- 2 tablespoons Unsalted butter (melted and cooled slightly)
- 1 teaspoon Kosher salt (adjust to taste)
- 1 teaspoon Granulated sugar (to balance the saltiness of the cheese)
The Cheesy Core
- 1.5 cups Mozzarella cheese (shredded, low-moisture)
- 1/2 cup Queso Costeño or Feta (crumbled, for a salty kick)
- 1/2 cup Queso Campesino or Queso Fresco (crumbled into the dough)
For Griddling and Finishing
- 2 tablespoons Vegetable oil or Ghee (for the skillet)
- 2 tablespoons Salted butter (for brushing on the hot arepas)
- 1/2 cup Hogao (Tomato and onion sauce) (optional, for serving)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, melted butter, salt, and sugar. Stir until the salt and sugar are fully dissolved.
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2
Slowly pour the Masarepa (corn meal) into the water while whisking with your hand or a sturdy spatula to prevent large lumps from forming.
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3
Add the crumbled Queso Fresco or Campesino directly into the dough. Knead the mixture for about 3-5 minutes until it becomes smooth and pliable, like soft playdough.
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4
Cover the bowl with a damp kitchen towel and let the dough rest for 5-8 minutes. This is crucial for the corn meal to fully hydrate.
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5
After resting, check the consistency. If the dough cracks when you press it, add a tablespoon of water; if it's too sticky, add a pinch of corn meal.
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6
Divide the dough into 8-10 equal-sized balls, roughly the size of a large lemon.
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7
Flatten a ball in the palm of your hand to form a thick disc. Place a generous tablespoon of the shredded mozzarella and salty feta mixture in the center.
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8
Gently fold the edges of the dough over the cheese, sealing it completely to ensure no cheese leaks out during cooking. Roll it back into a ball.
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9
Gently flatten the ball again into a disc about 1/2 inch thick and 4 inches in diameter. Smooth the edges with a wet finger to remove any cracks.
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10
Heat a cast-iron skillet or a non-stick griddle over medium-low heat and lightly coat with oil or ghee.
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11
Place the arepas on the skillet. Cook for 5-7 minutes on the first side without moving them, until a deep golden-brown crust forms.
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12
Flip the arepas and cook for another 5-7 minutes. The arepas should sound hollow when tapped and the cheese inside should be molten.
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13
Remove from heat and immediately brush the tops with a little salted butter while they are piping hot.
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14
Let them rest for 2 minutes before serving to allow the cheese to settle slightly.
💡 Chef's Tips
Use only 'Masarepa' (pre-cooked corn flour), as regular cornmeal or masa harina for tortillas will not yield the correct texture. Keep a small bowl of warm water nearby to dampen your hands while shaping; this prevents sticking and keeps the dough smooth. Don't rush the griddling process; medium-low heat ensures the inside cooks through and the cheese melts before the outside burns. If you have leftovers, reheat them in a toaster oven or back on a dry skillet to regain that signature crispy exterior. For an extra-cheesy experience, mix some finely grated parmesan into the Masarepa before adding water.
🍽️ Serving Suggestions
Serve warm with a side of Hogao (Colombian tomato and onion sauce) for dipping. Pair with a steaming cup of Colombian hot chocolate or a thick café con leche for an authentic breakfast. Top with a fried egg and a slice of avocado for a more substantial light meal. Serve alongside a bowl of Ajiaco or Sancocho stew for a traditional feast. Drizzle with a little sweetened condensed milk for a surprisingly delicious sweet-and-salty snack.