Arepa Reina (Cheese-Stuffed Corn Cake) 🌽

Name: Arepa Reina (Cheese-Stuffed Corn Cake)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Colombian
Ingredients: 250 g precooked white corn flour (masa harina, e.g. PAN); 275 ml warm water; 1 tsp salt; 2 tbsp vegetable oil, plus more for the griddle; 200 g queso de mano or fresh mozzarella, torn; 2 tbsp butter, melted; 3 tbsp mayonnaise; 50 g crumbled fresh cheese (queso fresco / feta) for topping; A few sprigs of cilantro (optional)

The queen of arepas: a thick, golden disc of precooked corn dough (masa harina), griddled until the outside crackles, then split and flooded with soft, briny queso de mano, a slick of butter and — because she's royalty — a crown of mayonnaise and a dusting of cheese. Street stands all over Bogotá make them to order in under a minute; at home it's about as hard as mixing dough with water. The queen's secret is generosity: the cheese should be enough to make the arepa sag when you lift it.

Bogotá savanna Colombian ⏱ 30 min Facile

Méthode

1

Whisk salt into the warm water, then stream in the corn flour, stirring until a soft dough forms.
2

Knead 2-3 minutes, adding a spoon of water if it cracks; rest 5 minutes. The dough should feel like soft playdough.
3

Divide into 4 balls, flatten each into a 1.5 cm disc and smooth the edges with wet fingers.
4

Griddle or pan-fry in a little oil over medium heat 5-6 minutes per side until golden with light char spots and the base sounds hollow.
5

Open each arepa like a pocket — don't cut all the way through — and stuff generously with torn cheese.
6

Brush the cut sides with melted butter, then top with mayonnaise, crumbled cheese and cilantro. Eat immediately, hot and sagging.

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Arepa Reina (Cheese-Stuffed Corn Cake) 🌽

Méthode

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