Cheese-Filled Arepas

Separate the mozzarella into three portions: two ounces will be shredded, while the remaining five ounces will be cut into 1/2-inch cubes. Divide the shredded cheese and cubed cheese between two separate containers, a large bowl for the shredded portion and a medium bowl for the cubed portion.

Add cornmeal, 1 teaspoon of salt, and warm water to the shredded cheese mixture in the large bowl. Combine these ingredients thoroughly until they form a smooth, dough-like consistency reminiscent of soft Play-Doh. Allow this mixture to sit for 10 minutes, allowing the cornmeal to absorb the liquid and reach its optimal texture.

Meanwhile, preheat your oven to 200 degrees F (95 degrees C), a temperature suitable for baking.

Using damp hands, scoop up 1/4 cup of the arepa mixture and flatten it into a disk measuring 2 1/2 inches in diameter. Place one to four mozzarella cubes at the center of this disk, covering them completely with a thin layer of dough. Repeat this process until all the dough and cheese have been used, forming a series of arepas.

Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add three or four arepas to the skillet and cook until both sides are golden brown, with a subtle char on their surfaces. Flip these arepas over and cook for an additional 4 to 5 minutes per side, until they reach the desired level of crispiness. Remove each arepa to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place these arepas in the preheated oven to keep them warm, repeating this process with the remaining oil and arepas.