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cheese arepas (or anything you wish to fill them with)

The New York Times dining and food section this week was all about tacos.  But it was really about masa because they had an arepa recipe too.  There is not much to an arepa recipe.  They all use about the same ingredients but this one had a different cooking method which seemed like it would make life so much easier - broil in the oven instead of fry in a skillet.  This change worked well.  I filled the arepas with cheese but you do not have to fill them or you can try something else.  I wish I had some lady beans to go with the cheese.  A bit of each and it would have been a lovely meal unto itself.

My Beloved said dinner last night was so good he needed to do all the dishes so I could create tonight.  I have the feeling he felt the same about tonight's dinner even though it was a repeat performance.  I would make the arepas again for more dishes done any time.


Note:  I just wanted to make a couple so I used only 1/2 cup of masa harina.  Use the package for the porportions for how many you wish to make and scale all ingredients accordingly.

1/2 cup of masa harina

almost 1/2 cup of water

a pinch of salt

about 1 teaspoon drizzle of olive oil

1 tablespoon grated cheese

2 tablespoons olive oil

Mix the masa, water, salt, and 1 teaspoon olive oil together.  It will all come together and bring it into a ball.  Let sit at least 15 minutes.

Preheat the broiler.  Either oil a oven proof skillet or oil a piece of aluminum foil on a baking sheet.  Break the ball of dough in two.  Flatten one ball, fill with cheese, bring the dough around the cheese, and flatten.  Do the same to the other ball.  

Lay on the skillet.  Turn over.  Put under the broiler and cook about 5 minutes a side.  You want lightly golden.

Really yummy and so much easier this way.  

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