Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.

　　

Ingredients

Makes 6

　　2 cups precooked masarepa cornmeal

　　1 teaspoon salt

　　2 cups hot chicken broth or water

　　1/2 cup canned black or pinto beans, drained

　　1/2 cup shredded cheese (Jack, cheddar, mozzarella, or a combination)

　　

Step 1

1. Combine the cornmeal and salt in a bowl.

　　

Step 2

2. Add the broth (or water). Mix until a dough with no lumps forms.

　　

Step 3

3. When it's cool enough to touch, use your hands to divide it into 8 pieces. Cover them with a damp towel.

　　

Step 4

4. Heat a lightly greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.

　　

Step 5

5. Push a teaspoon each of beans and cheese into each ball. Pinch the dough around the filling to enclose it.

　　

Step 6

6. Flatten each ball to 1 inch thick between your palms.

　　

Step 7

7. Cook them on the griddle until crisp, about 3 minutes a side.

　　TIP :

　　Tell first-time arepa eaters that a "surprise" awaits them inside the cake.