1 cup Venezuelan-style corn flour
1 1/4 cups warm milk
Salt to taste (1 teaspoon recommended)
Sign Up and Save
Get six months of free digital access to The Telegraph
1 tablespoon sugar
1/4 cup shredded queso blanco or mozzarella
Shortening or oil for cooking
Makes 8 arepas.
Mix all the ingredients and knead by hand until milk is absorbed and dough is no longer sticky, about 5 minutes. Let rest 5 minutes.
With wet hands, divide dough into 8 portions and pat out on wax paper into cakes 3 to 4 inches in diameter.
Heat a griddle or heavy skillet and grease generously. Fry arepas over high heat for 2 minutes. Flip, reduce heat to low, cover and continue to cook 8 more minutes.
Nutritional information per arepa (excluding fat absorbed in frying): 102 calories (29 percent from fat), 3.3 g fat (1.6 g saturated, 0.9 g monounsaturated), 33.7 mg cholesterol, 4.1 g protein, 14.4 g carbohydrates, 0 fiber, 321.2 mg sodium.