Arepas

By Peggio

Ingredients

• 2 1/2 cups milk
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/2 cups white arepa flour (precooked cornmeal)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated cotija cheese
• 1 tablespoon honey
• Vegetable or canola oil, for cooking

Preparation

Step 1

Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).

Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick).

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels.