Arepa is a patty made with precooked corn flour which can be baked, grilled or fried. They are popular in Colombian and Venezuelan cuisine, and are a very versatile food that can be eaten for breakfast, lunch or dinner.
The recipe I am presenting to you today is made with yuca, masarepa, butter, milk and cheese. Served with cheese, hogao or guacamole on top, it’s hard to resist going back for seconds. The outside is crispy and golden, while the middle stays wonderfully moist. These Arepas de Yuca are delicious as a side dish or paired with hot chocolate for breakfast or an afternoon snack. So if you are even remotely fond of yuca, I thoroughly recommend this recipe!
1 pound of yuca, cooked
1/2 cup of masarepa
2 tablespoons of milk
2 tablespoons of melted butter
1/4 cup of grated mozzarella cheese or queso blanco
Salt to taste
Butter to cook the arepas
- Mash the yuca and add the masarepa, milk, butter and salt to your taste. Let mixture stand for five minutes.
- Make small balls with the yuca mixture. Shape the dough into thick cakes.
- Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.