Ingredients:

  • 2 cups (250g) pre-cooked white cornmeal (masa harina, e.g., P.A.N.)
  • 2 ½ cups (600ml) warm water
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15ml) vegetable oil, plus more for greasing
  • 8 ounces (225g) mozzarella cheese, shredded (low-moisture, part-skim works well)

Instructions:

  1. In a large bowl, combine the masa harina, warm water, salt, and oil. Mix with your hands until a soft, slightly sticky dough forms. Let the dough rest for 5 minutes.
  2. Divide the dough into 4 equal portions. Roll each portion into a ball. Flatten each ball into a disc about ½ inch (1 cm) thick and 4 inches (10 cm) in diameter. You can use plastic wrap or a resealable bag to help press them evenly.
  3. Gently create a pocket on one side of each arepa, being careful not to tear the dough. Fill each arepa with approximately 2 ounces (55g) of shredded mozzarella cheese. Seal the edges of the arepa to enclose the cheese.
  4. Heat a lightly oiled griddle or frying pan over medium heat. Cook the arepas for about 5-7 minutes per side, or until golden brown and slightly crispy. The cheese inside should be melted and gooey.
  5. Serve hot, enjoying the gooey cheese pull!