Colombian Cheese Arepas

1. 1

   Stir together the precooked white corn meal and salt inside a big bowl.

2. 2

   Stir in the cotija cheese thoroughly, then throw in the mozzarella cheese and blend until fully integrated.

3. 3

   Rub the unsalted butter into the dry ingredients using your fingers until the mixture resembles coarse sand.

4. 4

   Pour in the warm water slowly while kneading the mixture until it comes together into a supple, damp, and soft dough ball.

5. 5

   Keep the dough from drying by draping plastic wrap over it and letting it sit for a minimum of 10 minutes.

6. 6

   Dampen your palms with a little water to stop any sticking during shaping. Pinch off some dough, roll it into a sphere, and press it down slightly in your hand.

7. 7

   Place a large pinch of extra shredded mozzarella cheese right in the middle. Fold the outer sides of the dough around the cheese to cover it fully, then roll it back into an even sphere.

8. 8

   Dampen your hands once more and carefully flatten the sphere into a thick round disc, measuring roughly half an inch thick. Smooth the perimeter with damp fingers to close any gaps and prevent the cheese from escaping during cooking.

9. 9

   Warm up a skillet over medium heat and let a small amount of butter melt across the pan.

10. 10

    Cook the patties in the hot skillet for 3 minutes per side, waiting for them to turn golden brown and puffy with the cheese filling completely melted. Serve warm.

Recipe by @CookingwithGloria on YouTube. See the original for their notes and tips.