Arepas con queso

Combine 10 ounces of warm water, a teaspoon of kosher salt and 10 ounces of masarepa in a large bowl, adding in stages and mixing constantly by hand so it is not dry or lumpy.

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

Add one ounce of soft unsalted butter and two and a half ounces of shredded Oaxaca or low moisture mozzarella.

Knead about five minutes until the dough comes together into one smeary cohesive not too sticky ball, adjusting with more water or masarepa.

With thoroughly moistened hands divide the dough into eight equal pieces, or six for larger arepas, and form them into little corn burgers.

Preheat a cast-iron skillet over medium to medium low, brush with melted butter and cook the arepas about five to seven minutes per side until cooked through with a golden brown crust.

Cut the arepas about two-thirds of the way open and stuff with cheese.

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

Serve with a little sprinkle of kosher salt.