An original Colombian version we started making at Mary’s Marvelous 10 years ago and every morning since then.
2 cups precooked white or yellow masarepa* (see source info at the bottom)
3 ½ cups whole milk
4 tablespoons butter
1/2 cup shredded sharp cheddar cheese or queso fresco or a mixture of both
2 teaspoon salt
In a bowl mix the corn flour with the salt and the shredded cheese.
In a small saucepan, bring the milk and butter to a boil
Pour the hot milk over the flour mixture and let sit for 1-2 minutes. With a spatula or wooden spoon, stir mixture well until it is lump free.
Dump mixture onto a table and with your hands, knead and pat into a round ½ inch thick mass. This is a very soft dough and can be shaped easily. Cut dough into 6 rounds. I use a 4” upside down plastic container but a cookie cutter is also great.
Heat a seasoned iron pan or griddle to medium high heat. Use a bit of oil to coat surface of pan or the griddle and add the arepas. Let each side cook for about 12-15 minutes until very golden, then flip and cook the other side for the same amount of time.
YIELD: 6 - 4” round arepas
Egg sandwich - Split aprepa and fill with fried or scrambled eggs, cheese, bacon, salsa or whatever you like.
Pocket - Slice, part way, creating a pocket and fill with slow roasted shredded pork, black beans, queso fresco, avocado mash, salsa, etc…