Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in wither white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands include Goya and P.A.N.
Crumbled cheese can be added if desired. Depending on the moisture level of the cheese, you may not need all the water. Colombian-style queso fresco is ideal. If you can’t find it, substitute cotija, ricotta salata, or feta.
Arepas can also be cooked on a greased panini press or a grill over low heat.
1 1/2 cups masarepa (see note #1 above)
2 ounces (about 1/2 cup) finely crumbled queso fresco (optional, see note #2 above)
1 1/2 cups water, plus more as necessary
1 teaspoon vegetable oil
Kosher salt
2 teaspoons butter
Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky.
