Milk has been a staple in the Hispanic household for generations; celebrate this Hispanic Heritage Month with our Chef Lorena Garcia original recipe, Arepas de Leche y Queso
Hispanic traditions are passed down through our heritage and customs and most importantly, our delicious cuisine. As a Latina mom, serving nutritious meals for our kids and family is how we show them love. Milk has always been there; our moms gave it to us and their moms gave it to them. Cow’s milk is a simple, wholesome way to help kids get balanced nutrition to help them grow up strong. As a mom’s trusted ally in taste and nutrition, whether served in a glass or included in favorite recipes, you can count on its 9 essential nutrients like protein, calcium, vitamin D and potassium.
Chef Lorena Garcia takes a little spice from here and there to celebrate Hispanic heritage through all of her dishes. One of her favorite ingredients is Milk! Get a taste of Venezuela with these delicious arepas de leche y queso.
Need more ways to celebrate your heritage this month and every month? Visit Fuertesconleche.com for recipe inspiration and tips from experts.
Yield: 6 portions
• 1 cup milk
• 1⁄2 cup water
• 1 1⁄2 cups of precooked corn flour
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 1⁄2 cup queso blanco (white cheese), shredded
In a mixing bowl whisk together the precooked corn flour and salt.
In another mixing bowl , add milk, water and queso fresco. Slowly add the flour mixture, stirring until well combined. The dough will be loose at first, but the flour will absorb the liquid.
Start to knead the dough in the bowl, and once it becomes soft and does not stick to your hands, after about 5 minutes, the dough is ready to be shaped. (If while kneading, the dough seems too stiff and breaks apart, add a few tablespoons of water; if it is too sticky, add a little more flour).
Divide the dough into equal size balls, and flatten each between your palms into patties about 1/2 – inch thick.
Heat the vegetable oil in a large nonstick skillet or flat top on medium-low heat. Add the arepas in batches (if your cooking surface is small). The arepas should sizzle as they hit the skillet.
Cook the arepas until they’re golden and have a nice crust, 6 to 8 minutes. Flip them and brown the other side for an additional 6 to 8 minutes. Then cover the arepas and continue to steam them for another 5 minutes.
Serve with a café con leche!