Whats that spell! AREPA.
Your probably wondering what the heck is that…? Arepa is a corn cake. It is round in shape (similar to a tortilla) and is made out of maize flour. I first discovered this so called arepa when I visited my moms country, Colombia. Colombia ah… where do I begin..such a beautiful country where there is so much to see, do, and eat (EMPHASIS ON THE EATING PART!) I haven’t been back in over 9 years. A visit is long over due.
Back to these lovely corn cakes, they are usually sold in the streets of Colombia by food street vendors. There are many variations to this wonderful treat. The way I love making it is with mozzarella cheese. When you take it off the pan and bite into it and you see that string of cheese, you will wonder where this deliciousness has been all your life.The cheese is definitely the star of the show here.
You can eat it as is, plain, or if your feeling a little bit on the wild side top it with some guacamole.
If you are thinking about having friends/family over for this memorial day for a cookout. You NEED to incorporate this side to your feast.
I promise you will not regret it.
- 32 oz bag of pre-cooked white maize flour (I use Masa Pan)
- 8 oz of shredded mozzarella cheese
- 4 Tbs of unsalted butter ( plus 1 tbs for pan)
- 1½ tsp kosher sea salt
- 7 cups of water
- Melt butter in a small pot on low, for about 2 minutes or until melted
- Place butter in a large mixing bowl
- Add mozzarella cheese, butter, sea salt, flour, and water
- Mix well until all ingredients are well incorporated
- With a ¼ cup scoop measure out the flour mixture
- Roll into a ball
- Flatten it into a flat patty/ or flatten it with the bottom of a plate (You want it to be more on the thicker side)
- Place 1 tbs of unsalted butter in a non-stick pan to medium heat
- Once pan is heated place the arepa in the pan and cook for approximately 4-5 minutes on each side or until brown in color
- Top with your favorite guacamole and some cilantro