Don't you just LOVE Google?
http://www.theatlantic.com/unbound/corby/fiesta.htm

Dimitri

"A1 WBarfieldsr" > wrote in message
news
> 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
>