Arepas de Queso

I tried something new today: a take on arepas de queso, which we enjoyed for the first time last week at Destino. I took the liberty of topping a traditional Peruvian corn cake with much more Mexican style toppings, but the result was still very tasty. I try to make only one new thing at a time, lest I find I've bitten off more than I can chew.

Arepas de Queso

• 2 1/2 cup milk
• 1/2 stick butter (1/4 cup)
• 1 tsp salt
• 1 1/2 cup white masarepa (this is a white corn flour, look for it in Latin markets where you find Goya brand products)
• 1 cup mozzarella or other soft white cheese, grated
  

Heat the milk and butter to a bare simmer. Meanwhile, combine all the other ingredients. Stir in the hot milk slowly. It may seem like too much liquid, but eventually the flour will absorb it all. Let the dough sit for a minute or two, then stir it again. A light touch is very important for arepas. It's like working with gnocchi; in fact the dough looks a lot like mashed potatoes at this point. Heat up a nonstick skillet and a tablespoon of cooking oil over medium low heat.

Form into handfuls of dough, then flatten and round out the edges. The thickness is up to you but I like these about half an inch thick or slightly thicker. Cook for about 8 minutes per side. If the arepas start burning before 6 minutes, your heat is turned too high. Adjust, and cook until all the dough is done.

Destino had their arepas topped with delicious pulled pork shoulder, but today I just did shredded chicken that had been cooked in spices, and topped with both tomato salsa and tomatillo avocado salsa. A little Tapatio on top and we were full and happy.