Alright, buckle up buttercups, because we’re diving headfirst into the wonderful world of… arepas! Yes, those cheesy, corny pockets of joy that made you drool while watching “Encanto.” And who are we to deny ourselves that deliciousness? Certainly not me, especially after spending the last hour trying to parallel park my car.
Arepas Con Queso: “Encanto” Style (Because My Stomach Demanded It)
So, here it is, folks, the arepa recipe that’s probably going to make you the most popular person at your next potluck (or at least give you bragging rights on Instagram). Prepare to be amazed… or at least mildly impressed. And don’t worry, it’s easier than trying to explain quantum physics to a cat.
Ingredients: (Because You Can’t Make Magic Without Them)
- 2 cups pre-cooked white cornmeal (masarepa – P.A.N. is your best friend here)
- 2 ½ cups warm water (like a warm hug for your cornmeal)
- 1 teaspoon salt (a pinch of sass for flavor)
- 2 tablespoons oil or butter (for greasing the pan – don’t get weird)
- About 1 ½ cups Queso Oaxaca or Monterey Jack, shredded (or any cheese that melts like a dream)
Instructions: (Follow Closely, Or You Might End Up With Cornbread)
- Hydrate the Cornmeal: In a large bowl, combine the masarepa, warm water, and salt. Mix it all together with your hands like you’re kneading dough (but without the strenuous arm workout). Let it sit for about 5 minutes. It should form a soft, pliable dough. If it’s too dry, add a little more water, a tablespoon at a time. If it’s too sticky, add a little more masarepa. Basically, play Goldilocks until it’s just right.
- Knead and Form: Knead the dough for a minute or two until it’s smooth and elastic. Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten it into a disc about ½ inch thick. Think of them like mini-pizzas, but way more fun.
- Stuff ‘Em: Gently create a pocket in the center of each arepa disc and stuff it with a generous amount of shredded cheese. Be liberal! Nobody ever complained about too much cheese (except maybe lactose-intolerant people, but they should’ve thought of that before reading this recipe). Seal the edges of the arepa to enclose the cheese completely. You don’t want cheesy lava flowing everywhere.
- Cook ‘Em Up: Heat the oil or butter in a large skillet or griddle over medium heat. Place the arepas in the skillet (don’t overcrowd the pan – give them some breathing room). Cook for about 5-7 minutes per side, or until they’re golden brown and slightly crispy. You should hear a delightful sizzle. That’s the sound of deliciousness happening.
- Serve and Enjoy: Remove the arepas from the skillet and let them cool slightly before serving. The cheese inside should be melted and gooey. You can serve them plain, with a dollop of sour cream, or with a side of avocado. The possibilities are endless!
And there you have it! Arepas con queso that are so good, they’ll make you want to burst into song and dance (just like in “Encanto”). Now go forth and conquer the kitchen!
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