Arepas con Queso from Encanto
About this recipe
Arepas con queso are a delightful comfort food inspired by the movie "Encanto." These cheesy corn cakes are quick to whip up and perfect for satisfying your hunger with minimal fuss.
Using masarepa, a pre-cooked corn flour, this recipe ensures you get a smooth dough that cooks up into golden, crispy arepas filled with melted cheese.
Ingredient notes
- Masarepa is a special kind of pre-cooked corn flour that's readily available at local grocers.
- You can use Oaxaca cheese or low moisture mozzarella cheese for stuffing the arepas.
Tips from Binging with Babish's video
- Mix the dough with your hands to avoid a dry or lumpy texture, and let it sit for 10 minutes to hydrate properly.
- Knead the dough until it forms a cohesive ball; adjust with more water or masarepa if needed to achieve the right texture.
- Cook the arepas over medium to medium low heat for 5 to 7 minutes per side to ensure they cook through and develop a nice golden brown crust.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine warm water, kosher salt, and masarepa.
- 2
Mix constantly with your hands until the mixture is smooth, then let it sit for 10 minutes.
- 3
Check the texture; it should hold together but be a little crumbly.
- 4
Add soft unsalted butter and shredded cheese to the mixture.
- 5
Knead the dough for about five minutes until it forms a cohesive ball.
- 6
Divide the dough into eight equal pieces (or six for larger arepas).
- 7
Preheat a cast iron skillet over medium to medium low heat and brush it with melted butter.
- 8
Cook the arepas for about 5 to 7 minutes per side until golden brown.
- 9
Slice the arepas about two-thirds of the way open and stuff them with cheese.
- 10
Return the stuffed arepas to the skillet and cook for 2 to 3 minutes per side until the cheese is melted.
- 11
Plate and serve the arepas, optionally sprinkling with kosher salt.
Credit where it's due: this recipe was transcribed from Binging with Babish's original video on YouTube. Follow them there — it's their dish.
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