- 2 cups masarepa, dehydrated cooked corn meal
- About 2 cups hot water
- 1 Tbsp canola oil
- 2 Tbsp butter
- 6 slices mozzarella cheese
In a medium bowl, add masarepa, 1 1/2 cups water, oil, and salt and knead with hands until dough is formed. Take a small amount and flatten it between your palms. If edges crack, knead in more water 1 tablespoon at a time until dough is supple and smooth, but not sticky. Cover and set aside for 5 minutes.
Divide dough into 6 even pieces and roll into balls. Working on a cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4” in diameter and 1/2” thick.
In a large nonstick frying pan over medium-low heat, melt butter. Add arepas and cook, moving them around pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer.
Split arepas using a knife as you would do with an English muffin and stuff with 1 slice of cheese. Place stuffed arepas back in pan over medium-high heat and cook 2 minutes on each side or until cheese is melted.