Cuban style arepas stuffed with mozzarella

    25 min

    This amazing Mexican street food has been reinvented in Miami where new spices permeate the cheese, creating a delicious, gluten free, savoury treat.


    Bedfordshire, England, UK
    2 people made this

    Makes: 9 stuffed arepas

    • 190g Pan® Harina Amarillo yellow corn flour
    • 190ml warm water
    • 60g grated mozzarella cheese
    • 2 tablespoons milk
    • 1 pinch salt
    • 1 avocado, stoned and sliced thinly
    • 1/2 to 1 tomato, sliced
    • 1/2 to 1 onion, thinly sliced
    • 1 squeeze lemon juice

    Prep:25min  ›  Ready in:25min 

    1. Combine the corn flour, water, 1/4 to 1/2 of the cheese, milk and salt, mixing thoroughly. Let mixture stand for five minutes.
    2. Form 18 disk shaped arepas, each about 7cm (3 in) in diameter, 5mm (1/4 in) thick.
    3. Heat a lightly buttered skillet over medium heat. Cook the arepas in batches until crispy and golden brown on each side.
    4. Sprinkle some of the remaining cheese between two arepas then top with avocado, tomato and onion. Add a squeeze of lemon and serve.

    See it on my blog

    Margarita's Cuban Cuisine Blog

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