Arepas with Queso Fresco

Versión en español

Recipe sponsored by La Vaquita. All opinions are mine.I’d been meaning to make Arepas with queso fresco at home for a long time.  Maybe some of you may remember that our house had to undergo a lot of repairs after the flooding. After we move back in, we had a party to thank our friends for all their help while we were homeless.

At that party, we had an arepa bar, and it was a great success, but I did not make them. Finally- and now living in a new house- it was time to make Arepas. It’s amazing how easy and delicious they are. And you can make different versions, I made some with zucchini, because that’s what I had at hand, but I’ve also seen them with grated carrot and beet, or spinach.   I used the yellow version of the flour for Arepas, but the white flour is more widely used. Any of them is OK.

And I don’t overthink the filling: Queso Fresco La Vaquita is always my first choice. Arepas are best when freshly made; you pop them open like a pocket, put some butter and slices of queso fresco or crumbled queso fresco and enjoy.

Quesos La Vaquita was created in 1971 by María Castro, a Mexican immigrant. Their artisanal process, with production in small batches, was inspired by a recipe she learned from her grandmother on the family farm, and since then it has been passed on through generations. La Vaquita is a Texan favorite with an authentic variety of high-quality cheese and Mexican creams.

La Vaquita products can be found at H-E-B, Fiesta, Walmart, Kroger and other grocery stores in Texas. I love it that they are also available at Central Market. I got mine there this time.

And also in restaurants: La Vaquita is proud to be the preferred queso fresco by Houston cook and awarded Chef at Cordúa Restaurants, David Cordúa.

I always keep a package in the fridge to eat on toast for breakfast or as snack diced with quince or guayaba paste.

Check also the recipe: Queso Fresco Cilantro Pork Fries

Arepas with Queso Fresco

for 4 arepas

• 1 cup grated raw zucchini (2 small or 1 medium)
• 1 cup de Harina Pan para arepas
• 1/4 cup water, plus 1 or 2 tablespoons
• 1/2 teaspoon coarse salt
• queso fresco
• butter, optional

Preparation:

1. Grate zucchini in strips onto a clean kitchen towel. Wring out as much liquid as you can using the kitchen towel.
2. Mix the zucchini, flour, water, and salt in a bowl. Knead thoroughly, about 5 minutes. Add more water or the zucchini juice if needed, but little by little, 1/2 tablespoon each time. Let rest for 5 minutes.
3. Divide the dough into 4 portions, form a ball and then flatten. Let rest for 5 minutes.
4. Cook on a heated non-stick pan or griddle over medium heat for 5 minutes per side.
5. Open with a serrated knife forming a pocket, add butter if you like.
6. Fill with crumbled queso fresco.
7. Serve.