Arepas

2 cups milk
4 Tbls. (1/2 stick) unsalted butter, cut into pieces, plus more for serving
1 1/2 cups white arepa flour (called masarepa or arepaharina),
available at good Hispanic markets
1 tsp. salt
1 1/2 Tbls. sugar
1 cup Queso Blanco, grated
Vegetable oil, for the griddle
1 1/4 cups Queso Chihuahua, finely grated, for serving

1. In a small saucepan bring 1 1/2 cups of the milk to a boil. Strain into
a bowl and add the 4 tablespoons of butter.
Let stand while preparing the next step.

2. In a large bowl, stir together the masarepa, salt, sugar, and Queso
Blanco.
Make a well in the center and pour in the hot milk.
Stir the masa and milk together until there are no lumps.
Knead the mixture, sprinkling in the remaining 1/2 cup milk, until you have
a smooth sticky dough.
This should take about 5 minutes.

3. Roll the dough into a 1/2-inch-thick sheet between two pieces of wax
paper.
With a cookie cutter or the rim of a glass, cut out 3-inch circles.
Re-roll the scraps and cut out more circles.
You should have eight.

4. Brush a griddle or a large cast-iron skillet lightly with oil and
preheat over medium-low heat.
Fry as many arepas as will fit, until they are soft within and golden and
slightly crusty on the outside, about 4 minutes per side.
Keep separating the arepas from the skillet with a metal spatula, or they
will stick.
Keep the finished arepas warm in a low oven.

5. To serve, spear a pat of butter with a fork and brush the arepas while
still hot.
Immediately sprinkle them with a generous coating of grated cheese and
serve.
Makes: 8

--
William Barfieldsr