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Arepas are a delicious snack that can be enjoyed any time of the day, whether for breakfast, lunch or dinner. Here we present delicious Arepas Boyancenses, sweet and cheesy Colombian style arepas. These arepas are from Boyacá, a region famous for its culinary culture and history. In this recipe, we created our version with the flavorful GOYA® Masarepa - Pre-Cooked Yellow Corn Meal, mixed with the sweet taste of GOYA® Brown Sugar Cane - Piloncillo or Panela, salt, milk, butter and a touch of GOYA® Queso Fresco, which is used in the dough and filling. Once the arepas are shaped, they are seared until perfectly golden brown and soft inside. Serve these delicious arepas with your favorite beverage or, if you prefer, with a fresh fruit-based salsa. Buen provecho!
Ingredients
1 cup
GOYA® Masarepa - Pre-Cooked Yellow Corn Meal
1 cup
all-purpose flour
2 tbsp.
GOYA® Panela - Brown Cane Sugar or Piloncillo, grated or finely chopped (see tip below)
½ tsp.
salt
1 ½ cups
whole milk
2 ½ cups
crumbled GOYA® Queso Fresco, divided
¼ cup
unsalted butter, melted, plus more for coating skillet
Salsa to serve (optional):
1 cup
diced strawberries
1 cup
GOYA® Pineapple Chunks in Heavy Syrup, cut into 1/2-inch pieces
1
mango, peeled, pitted and chopped
2 tbsp.
chopped fresh mint
2 tsp.
GOYA® Lime Juice, or fresh lime juice
Directions
Step 1
In a large bowl, combine Masarepa, flour, grated panela and salt. Using your hands, mix in milk, 1 1/2 cups queso fresco and butter until a soft, moist ball of dough forms. Cover and let rest for 10 minutes.
Step 2
Meanwhile, for the salsa, in a medium bowl, toss strawberries, pineapple, mango, mint and lime juice together until coated. Set aside.
Step 3
Divide dough into 8 balls. Using wet hands, flatten each ball into a disk about 1/2-inch thick (keep remaining balls covered so they don’t dry out). Add 2 tbsp. remaining cheese to center of each disk. Pinch edges together to seal in cheese and shape into round bundles. Reshape into 1/2-inch disks, each about 3-inches in diameter. Arrange on a rimmed baking sheet lined with parchment paper.
Step 4
Heat a lightly buttered skillet over medium heat. Working in batches, cook arepas, flipping halfway through the cooking time, for 4 to 5 minutes or until golden brown. Repeat with remaining areas. Serve warm with strawberry mixture.
Panela or Piloncillo can be too hard to chop. If this is the case, soften it in the microwave for 10 to 30 seconds to make chopping and grating easier.
New from Goya
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