Entree: Colombia – Llanos – Arepas Llaneras (Thick grilled corn cakes from the Llanos served with butter and fresh cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 32 min

Ingredients

- 2 cups (240 g) pre-cooked cornmeal for arepas (masarepa)
- 2 1/2 cups (600 ml) warm water
- 1 tsp (5 g) fine salt
- 2 tbsp (28 g) unsalted butter, softened, plus extra for serving
- 8 oz (225 g) queso blanco or queso fresco, crumbled or grated
- 2 tbsp (30 ml) vegetable oil or butter (for the griddle)

Instructions

1. In a large bowl combine 2 cups (240 g) masarepa and 1 tsp (5 g) salt. Gradually add 2 1/2 cups (600 ml) warm water while mixing with your hand until a soft, pliable dough forms. Stir in 2 tbsp (28 g) softened butter. Let dough rest 5 minutes to hydrate.
2. Divide dough into 6 equal portions. Roll each into a ball, then flatten gently with your palms to form patties about 1/2 inch (12 mm) thick and 4–5 inches (10–12 cm) across. If desired, press a small amount of crumbled queso blanco into the center of each patty and seal by reshaping.
3. Heat a heavy griddle or large nonstick skillet over medium heat and brush with 2 tbsp (30 ml) vegetable oil or butter. Cook arepas 4–6 minutes per side, pressing gently with a spatula, until they develop a deep golden crust and a slight puff; reduce heat if they brown too quickly before cooking through.
4. Transfer arepas to a baking sheet and keep warm in a low oven (about 200°F / 95°C) for a few minutes if needed. Serve hot, split or topped with extra butter and additional crumbled queso blanco.