The arepa is an essential food in Colombian food, it tastes so good that you can even eat it alone, but accompanied it is more delicious, you can add butter, cheese, tomato and onion hogao, guacamole, with soups, beans, for breakfast, to lunch, to something and to food.
So that you do not deprive yourself of this delight, today we are going to teach you how to prepare the best Colombian arepa with cheese, with a lot of cheese, so that you can taste your palate with this delicacy for kings!
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History of the corn arepa
Corn has long been a very traditional food of the Latin American peoples.
Long before the conquest, corn was cultivated by our ancestors, which is why it has always been present in our gastronomy.
But from the 19th century in Venezuela and Colombia, the arepa became more popular, so much so that in each region there is a recipe to make it.
In addition, it is very popular today and considered a very representative icon of Venezuelan and Colombian gastronomy and culture.
With corn you can prepare a lot of recipes such as porridge, empanadas, threads, custard, soup, chicha, etc. and of course, the arepas.
As the years go by, the recipes are reinvented or evolved according to the ingredients that appear on the market and new cooking techniques.
However, many cooks try to preserve the nutritional heritage of the towns and preserve their traditions.
The cheese arepas that we are going to prepare today will be made with precooked corn flour instead of using grain corn as our grandmothers did.
We are also going to use mozzarella cheese, which is very creamy so that it melts into the Colombian cheese arepa.
We also invite you to visit our article on Venezuelan arepas so that you can also enjoy them at home.
Colombian arepa with cheese
Next we are going to introduce you to the Colombian arepa recipe, both ingredients and the process to prepare the Colombian arepa with cheese, the most delicious you have ever tried, plus it is easy to prepare and it will not take you long.
400 ml warm water
salt to taste
260 grams of precooked cornmeal
150 grams of grated mozzarella cheese
30 grams of butter
coastal cheese or salty cheese (optional)
slices of mozzarella cheese (optional)