Time for another video (if you have not subscribed to my You Tube channel please do)!
This is for Colombian cheesy arepas. I learned these from the kids first Colombian nanny. These are crispy on the outside and on the inside they are creamy filled with stringy cheese. The key to these arepas is to make the dough a little wet than a more traditional arepa so they stay creamy rather than being more stiff and dry. These are great eaten plain, with eggs, veggie soup...really anyway. I often make a big batch to make during the week for breakfast, lunch, or snack.
About the dish
Where: Primarily Colombia, Venezuela, as well as Bolivia
History: The arepa is a pre-Columbian dish. Although it has not been specified in which country an arepa was cooked for the first time, in Colombia, the first record of the existence of corn dates from about 3,000 years ago. Throughout its history, the arepa has stayed mainly unchanged from the arepas that pre-Columbian native peoples would have consumed, making the arepa one of the few pre-contact traditions that have remained popular in the years since colonization
