How to Make Arepas con Queso from Encanto
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What’s Up, Hungry People
If you’re anything like me, you’ve probably had the songs from Encanto stuck in your head for months. “We Don’t Talk About Bruno” has practically become the anthem of my kitchen. But today, we’re definitely talking about Bruno – or rather, about the delicious food inspired by the magical Madrigal family.
The story follows Mirabel, born into a family where everyone but her has a special power. It’s catchy, emotional, and will definitely have you craving some Colombian-inspired food.
If you haven’t treated yourself to this colorful movie about the magical Madrigal family, then maybe you are… Bruno?
Mirabel’s mom, Julieta, has her own magic – her food can literally heal. And let’s be honest, we’ve all experienced that feeling of being “healed” by a good meal. And if you’ve ever felt “healed” (in mind, body or soul) after a delicious meal, you too know the good feeling that comes with delicious comfort food.
Origin Story of Arepas
Arepas con queso are cheesy corn cakes that originate in the country of Colombia, where Encanto is set. They are traditionally made with masarepa, also known as arepa flour. They are often served as comfort food – simple staples made at home or sold as street food for snacking on the go.
Arepas have been a staple of Colombian cuisine for centuries and have become a popular food item throughout Latin America. The origin of arepas is a bit unclear, but it is believed that they were first created by the indigenous people who inhabited the region that is now Colombia and Venezuela.
One of the things that makes arepas so special is their versatility. They can be made thick or thin, crispy or soft, and can be filled with just about anything you like. And while they are traditionally cooked on a griddle or skillet, they can also be baked or fried.
Picking the FLOUR for Arepas
Originally, arepas were made with fresh corn that was ground into a paste and formed into cakes. Over time, the recipe evolved to use pre-cooked corn flour, known as masarepa, which is much easier to work with. Masarepa is made by soaking corn kernels in an alkaline solution to remove the outer layer of the grain, then grinding the remaining kernel into a fine flour.
Yes, the flour you use in your arepas matters. Cornmeal is NOT the same as masarepa. Sure, they are made from the same stuff, but the main difference is that masarepa is precooked before it gets to the milling process, meaning it can absorb liquids and ultimately takes on a different texture when formed into a dough that can be shaped.
For this recipe, I found P.A.N. yellow corn meal (affiliate link) – I had to special order it because at the time, all of my local grocery stores were out. Fortunately, P.A.N. can usually be found with the international or Spanish/Mexican foods in a generic store or at a specialty Latino grocer if you are lucky enough to have one in your area!
You cannot substitute cornmeal or masa harina (the Mexican version of cornmeal) – you will NOT get the same results.
Forming Your Arepas
Arepas are thick cornmeal patties that are pan fried to perfection. To make the patties, the cornmeal must be almost a putty-like consistency. It will be a bit more firm than a regular dough but it should still take on shape – sort of like a corn-based clay.
To fill the arepas, first grab a few tablespoons of dough and roll it into a ball between your palms. Then use your palms to flatten the dough to be about a quarter inch thick. If the dough is sticking to your hands, wet your hands with water to keep it from sticking. (If it’s super sticky, you may need to add more P.A.N. to thicken it up a bit more). The patty dough should be about 2 inches round and a quater inch thick.
For stuffed arepas, take two of the quarter inch thick patties and sprinkle a tablespoon of mozzarella on one half before pinching together the two halves.
Mozzarella is the cheese that is traditionally used but you can totally swap out the cheese for a Monterey or spicy cheese instead. It should be a mild cheese that melts quickly and gives you a nice cheese-pull when you rip it in half.
Let’s Talk About BRUNOOOOOO
And when I say Bruno, I mean “let’s talk about the other ingredients needed to make a perfect arepa inspired by Encanto.”
- P.A.N. or masarepa – Colombian pre-cooked corn flour is absolutely essential and swaps cannot be made
- warm water – the temp helps to soften the flour and make dough
- soft cheese – mozzarella or even fresco can be used to stuff the arepas
- sea salt or butter – for sprinkling on top prior to serving
Let’s Cook!
First, grab your cast iron skillet (or a nonstick frying pan will do), and heat it to medium. Make sure the pan isn’t too hot or the arepas will burn before they cook through. You’re aiming for golden brown on the outside and perfectly melty cheese in the center.
Fry each arepa for 2-3 minutes per side. They should be crispy on the outside and have little specks of golden-brown deliciousness.
Once they’re cooked, serve them warm with a side of sour cream, a generous spread of butter, or sprinkle with sea salt. You can even go all out and top them with more melted butter, queso fresco, or your favorite toppings.
Tips for the Perfect Arepas:
- Thickness is Key: When forming your patties, make sure they’re about a quarter-inch thick. Too thin and they won’t hold the cheese, too thick and they may not cook through properly.
- Rest the Dough: Let your dough rest for 15 minutes after mixing. This allows the flour to fully absorb the liquid and makes the dough easier to work with.
- Preheat the Pan: Don’t rush this part! Make sure your pan is evenly heated before frying so you get that beautiful, golden-brown crust.
- Fixing Sticky Dough: If your dough is sticking to your hands, wet them lightly with water. If the dough is really sticky, just add a bit more masarepa until it firms up.
- Cheese Options: Mozzarella is the classic cheese used, but you can switch it up with Monterey Jack, queso fresco, or a mix if you want to try something different.
Common Questions About Arepas:
- Can I use regular cornmeal instead of masarepa? No, masarepa is pre-cooked, which changes its texture and absorption. Regular cornmeal won’t work for this recipe.
- Can I bake my arepas instead of frying them? Sort of. You can bake them at 350°F for about 15-20 minutes, flipping halfway through. Just keep an eye on them to make sure they don’t dry out. You will get a similar baked arepa but the frying process is essential for the texture.
- What cheese can I use if I don’t have mozzarella? You can use queso fresco, Monterey Jack, or even a mild cheddar. Just make sure it’s a melty cheese for that gooey center.
- Why is my dough too sticky? If your dough is sticky, add more masarepa in small increments. Alternatively, wetting your hands while shaping the patties can also help prevent sticking.
Watch It On TikTok
@fictionalfeastfelicia Replying to @luna_r_eclipse these arepas may not actually be magical, but they certainly are deliciously close 🫓 #fictionalfeast #reciperequest #thestarvingchef #arepaconqueso #encantoarepas #arepasfromencanto #fictionalfeasts #reciperequests ♬ The Family Madrigal (From "Encanto") – Geek Music
What fictional feasts would you like to see me make next? Head on over to TikTok to leave a request for your favorite foods from movies, television, video games, books and more!
Making arepas con queso will have you feeling like a member of the Madrigal family, bringing comfort straight from Julieta’s kitchen to yours. These cheesy corn cakes are a tasty way to connect with Colombian flavors while celebrating Encanto. Whether you’re whipping them up for a snack or a full meal, you can’t go wrong with these golden, crispy arepas. The process is simple, and the results are worth every minute spent at the stove. Once you bite into the warm, cheesy center, you’ll see why these arepas are a favorite in both real life and the world of Encanto.
Originally posted June 2022
Arepas con Queso from Encanto
Ingredients
Instructions
- In a large bowl, stir together the P.A.N., melted butter, milk, and salt. Mix with your hands until a crumbly mixture forms.
- Slowly pour in the warm water while mixing with your hands. The dough will come together to form a thick, putty-like texture. It should be soft but able to hold its shape. If the dough is too sticky, add more P.A.N. in one-tablespoon increments until the consistency is right. Let the dough rest for 15 minutes in a warm spot.
- Measure out about 2-3 tablespoons of dough. Roll it between your palms, then flatten it to about a quarter-inch thick. Repeat with another piece of dough.
- Sprinkle a tablespoon of mozzarella (or fresco cheese) on one flattened piece of dough, then place the second flattened piece on top. Pinch the edges together and press with your palms to form a patty about half an inch thick.
- Repeat steps 3 and 4 with the remaining dough. Place the formed patties on a plate or baking sheet in a single layer, ready for cooking.
- Preheat a cast iron skillet or nonstick fry pan to medium or medium-high heat. Make sure the pan isn't too hot to avoid burning the arepas.
- Pan-fry the arepas for 2-3 minutes per side, or until each side is golden brown and cooked through. The cheese in the center should melt.
- Serve warm with a side of sour cream or spread salted butter on top. Sprinkle with sea salt, more melted butter, fresco cheese, or your favorite toppings. Enjoy!
