FIVE INGREDIENTS20 MINUTESNO SPECIAL EQUIPMENT

Arepas de Queso

Corn flour, warm water, salt and cheese. The dough tells you when it is right and there is nothing else to get wrong.

Daniela OchoaMaracaibo, Venezuela → MadridHas made these in six apartments in four countries with the same plastic bowl.

Serves2Active15 minTotal22 minVesselSkillet

SKILLET OVER MEDIUM HEAT · A BOWL AND YOUR HANDS

in the pot where you are still on the counter

click a stage to start thereswipe the map →

From the fire

notes pinned to the stage they belong to

The dough is right when it feels like soft clay and leaves nothing on your palm. Too wet, add flour by the spoon. Too dry, wet your hands rather than pouring water in.
Daniela · Madrid
Low and slow beats hot. A dark crust with a raw middle is the only way to fail at this.
Camila · Buenos Aires

cooking far from the shop you learned in

In MadridDaniela
Any Latin shop has harina P.A.N. Regular cornmeal or polenta will not work — it has to say precooked or precocida on the bag.
In BerlinAndrés
Halloumi grated in for the cheese. Squeakier than it should be, but it survives the pan and it is in every supermarket.

1,519 people have made it.

Cooked it differently where you live? Write your version — same map, your shop.