Dessert: Fried Masa Cakes with Cheese (Arepas de Queso)

In her cookbook Fiesta!, Anya von Bremzen included a recipe by the Jackson Heights (Queens, New York) "arepa lady," known simply as Piedad. Though arepas are a common South American breakfast item (as well as a lunch and dinner starch), what makes hers so

Ingredients

2 1/2 cups milk
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 cups white arepa flour (precooked cornmeal)
1 teaspoon salt
1 tablespoon sugar
1 cup grated mozzarella
2 tablespoons vegetable oil

Instructions

Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

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