Cheese-filled arepas

Ingredients:

• 2 cups semi-prepared white corn flour
• 100 g semi-skimmed mozzarella, cut into 8 cubes
• 1/4 cup vegetable oil, or as needed

Preparation:

1. Position the oven rack on the middle shelf and preheat to 175°C.
2. In a large bowl, combine 2.5 cups of lukewarm water and 1.5 teaspoons of salt. Gradually add the cornflour to the water and use your fingers to knead into a soft, moist dough.
3. Form the dough into 8 golf ball-sized balls and flatten each one into a patty about 12 cm wide and 0.5 cm thick.
4. Place a cube of mozzarella in the center of each flatbread. Fold the dough over the cheese, ensuring the cheese is completely covered and sealed inside. Form the flatbread again into a 7 cm wide and 1 cm thick flatbread.
5. In a large skillet, heat the olive oil over medium heat until shimmering. Fry the corn tortillas in batches until golden brown, about 5 minutes per side (remember to reheat the oil for each new batch). Transfer the tortillas to a wire rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
   
   
   When the arepas are cool enough to handle, cut a pocket in the side with a thin serrated knife, being careful not to damage the sides of the arepa. Wipe the knife clean between cuts to remove any sticky corn. Fill the arepas with any fillings you like, such as fried ground meat, avocado, and beans.