Arepa con Queso y Aguacate (Colombian Cheese Avocado Arepa)

Ingredients

• •300 g pre-cooked cornmeal (masarepa)
• •400 ml warm water
• •160 g mozzarella cheese, sliced
• •2 avocados, sliced
• •1 tbsp butter

Directions

1. 1Stir the pre-cooked cornmeal into the warm water with a good pinch of salt.
2. 2Rest five minutes, then knead until smooth with no dry patches left.
3. 3If the dough cracks at the edges when you flatten it, work in more warm water.
4. 4Shape into four discs about a centimetre and a half thick.
5. 5Cook in a buttered pan over medium heat for six minutes a side until crusted and hollow-sounding.
6. 6Split each arepa, fill with mozzarella and avocado, and press closed until the cheese softens.

💡 Use pre-cooked cornmeal, sold as masarepa. Ordinary cornmeal or polenta will never hydrate into a dough that holds.

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