Arepas de Queso

Ingredients

• 2 cups pre-cooked corn flour (masarepa — worth finding)
• 2½ cups warm water
• 1½ cups grated mozzarella, divided
• 1 tsp salt
• 2 tbsp butter
• More butter for the tops, because Colombia says so

Method

1. Mix the masarepa, salt, warm water, and HALF the cheese into a soft dough. Rest 5 minutes — the flour drinks slowly.
2. Divide into 6 balls, flatten into thick discs, and tuck a pinch of the remaining cheese into the center of each, sealing it inside.
3. Griddle in butter over medium heat, 5–6 minutes per side, until golden-crusted, hollow-sounding when tapped, and molten within.
4. Butter the hot tops. Yes, more butter.
5. Eat immediately while the cheese still stretches — the arepa moment doesn't wait. Sold on every Colombian street corner at dawn; now yours whenever.