Colombian Cheese Arepas

In a bowl, dissolve the sugar and salt in 350 ml of warm water. Gradually stir in the pre-cooked white corn flour with a spoon, then knead by hand until you get a soft, pliable dough with no dry lumps.

Add 70 g of finely grated salty queso costeño cheese and 125 g of grated mozzarella to the dough. Knead for 2–3 minutes so the cheese is evenly distributed; let the dough rest for 5 minutes so the flour can absorb the water.

Divide the dough into 6 equal portions. Shape each into a ball, make a well in the center, place about 20 g of mozzarella slices inside, pinch the edges closed, and gently flatten into a round arepa about 1 cm thick.

Heat a heavy skillet over medium-low heat. Melt the butter in it and spread it evenly over the surface.

Place the arepas in the dry, well-buttered skillet and cook for about 5 minutes on one side, then flip and cook for another 5 minutes, until the surface is golden brown and the edges are dry and firm.

Lower the heat to minimum, cover the skillet with a lid, and let the arepas warm through for another 2–3 minutes so the cheese inside melts completely while the center stays soft.

Serve the arepas hot, right after cooking.