1 1/2 tsp kosher salt
2 cups arepa flour (pre-cooked white corn meal)
2 1/2 cups warm water
8 oz Mozzarella cheese, shredded
Preheat the oven to 350oF.
In a large pyrex, heat the water in the microwave for 1 minute. Add in the kosher salt. Pour in the flour and whisk together. Let sit for 5 minutes to absorb all of the water.
Divide the dough into 9 even sized balls, about 2 1/2 tbsp each. Use your fingers to press a hole in the center of the ball, and fill with cheese. Carefully reform the ball around the cheese. Press the balls out to about 3 – 4 inch discs.
Heat a skillet with 2 tbsp of vegetable oil. Add in three of the arepas and cook for 5 minutes on each side. I usually set a timer so I don’t forget them. Once they have cooked, place them on a cookie sheet and continue cooking the remaining arepas. Once all arepas have been cooked, place the cookie sheet in the oven for 10 minutes to bake until golden and crisp.
Can be served by themselves, with fajita meat and vegetable toppings, with guacamole. They can be reheated in the oven if you have leftovers.