Arepas con queso

In a large bowl combine 10 oz warm water, 1 tsp kosher salt and 10 oz masarepa, adding in stages and mixing constantly by hand so it is not dry or lumpy, to a relatively smooth paste.

Let sit 10 minutes for the corn flour to hydrate; it should hold together but still be a little crumbly.

Add 1 oz soft unsalted butter and 2.5 oz shredded Oaxaca or low-moisture mozzarella; knead about five minutes into a smeary, cohesive, not too sticky ball, adjusting with water or masarepa.

With thoroughly moistened hands, divide the dough into eight equal pieces (six for larger arepas) and form into little patties.

Preheat a cast iron skillet over medium to medium-low heat and brush with melted butter or another fat.

Cook the arepas five to seven minutes per side over medium-low heat, until cooked through with a golden brown crust.

Cut each arepa about two thirds of the way open and stuff with slices of low-moisture mozzarella.

Return to the skillet for two to three minutes per side over medium-low heat until the cheese is melted through.

Serve as they are, perhaps with a sprinkle of kosher salt.