Arepas are the national dish of Colombia (and Venezuela). It is crucial to use the correct flour – Masarepa (pre-cooked corn flour, brands like P.A.N. or Goya), not Masa Harina, which is used for Mexican tortillas. Masarepa combined with warm water and salt creates a dough that is not baked, but grilled or fried until a crispy crust forms.
This recipe incorporates cheese directly into the dough and also uses a filling for a maximum cheesy effect. They are traditionally served with avocado, shredded meat, or just a little butter.
In a large bowl, mix the Masarepa, salt, softened butter, and 0.5 cups of shredded cheese (if using cheese in the dough).
Gradually add the warm water and mix with your hands until a soft and pliable dough forms. The dough should not be too dry (add more water) or too sticky (add more Masarepa). It should be easy to shape without cracking.
Cover the dough and let it rest for 5–10 minutes. The Masarepa will absorb the moisture.
Divide the dough into 8 equal portions and roll each into a ball. Work with moist hands.
Flatten each ball into a disk about 1 cm (0.4 in) thick.
Place 1–2 tablespoons of shredded cheese (filling) in the center of each disk.
Fold the edges of the dough over the cheese and press to completely seal the cheese inside. Re-shape into a disk, now about 1.5 cm (0.6 in) thick. Smooth the edges.
Heat a large cast iron skillet or griddle over medium heat (not too high!). Grease it with butter or oil.
Place the Arepas on the skillet and cook for about 5–7 minutes per side until they are golden brown and a crispy crust has formed. The internal temperature should be sufficient to melt the cheese.
If you want the cheese to melt even more, you can transfer the finished Arepas to an oven preheated to 185 °C (365 °F) for 5 minutes.
Serve immediately, hot. Arepas are perfect with butter, scrambled eggs, shredded meat, avocado (as a side for breakfast), or as an accompaniment to sancocho or ajiaco.