Colombian Corn and Cheese Arepas

By BobLongo

Ingredients

• 3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
• 8 ounces aged cow’s-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
• 1 1/2 teaspoons salt

Preparation

Step 1

Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled — about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).