Arepa boyacense

Mix the dry dough ingredients Whisk the 250 g corn flour, 100 g wheat flour, 40 g grated panela, and 3 g salt in a large bowl. Break up any panela clumps so the sweetness is distributed evenly. Make a well in the center. This flour mixture should be ready before you add the warm liquid, because the dough thickens as the corn flour hydrates.

Add butter and warm milk gradually Pour the 40 g melted butter into the well, then add the 180 ml warm milk in stages while mixing with your hand or a sturdy spoon. Knead for 3–4 minutes until the dough comes together and feels soft and pliable. If it is dry or cracks when pressed, add up to 20 ml extra warm milk a little at a time. The dough should hold its shape without sticking heavily to your hands.

Rest the dough and make the filling Cover the dough and let it rest for 15 minutes at room temperature. Meanwhile, combine the 250 g crumbled cuajada, 100 g grated queso campesino, and 15 g grated panela in a small bowl. Mix gently so the cheeses remain textured rather than becoming a paste. If the filling is very soft, refrigerate it while the dough rests; keep it cold until you shape the arepas.

Divide and fill the dough Divide the dough into 10 equal portions and roll each into a ball. Flatten one ball into a thick disc about 8–9 cm across. Cup it in your palm, place about one-tenth of the cheese mixture in the center, and bring the dough edges up around the filling. Pinch the seam closed completely, then turn the arepa seam-side down. Repeat with the remaining dough and filling, keeping finished cakes covered.

Shape each cake to an even thickness Gently pat each filled ball into a round cake about 1.5 cm thick. Smooth any small cracks with damp fingertips and check that no cheese is exposed. Even thickness matters: a very thick center may stay cool while the outside browns, whereas thin spots can split on the griddle. If a seam opens, patch it with a small piece of dough before cooking.

Griddle the arepas slowly Brush a heavy griddle or skillet with a thin film of the 10 ml oil and heat it over medium-low. Cook the arepas in batches without crowding for about 4–6 minutes on each side, turning carefully with a flexible spatula. Adjust the heat if they brown too quickly. The faces should be evenly golden, the edges set, and the centers hot with softened cheese. If the outsides are ready before the centers warm, lower the heat and continue cooking, turning once more as needed.

Briefly rest and serve warm Transfer the cooked arepas to a plate and let them rest for 2–3 minutes so the filling settles. Serve warm, while the cheese is soft. Keep uncooked filled arepas chilled if you are not cooking them right away; avoid leaving the dairy filling at room temperature for more than 2 hours.