Colombian White Corn Cheese Arepas

1. 1Combine the pre-cooked white cornmeal and the warm water until fully incorporated (start with less water and add more as needed).
2. 2Add the softened butter and incorporate fully until you have a soft, smooth dough.
3. 3Add your cheeses to the dough and knead until fully incorporated. Pro tip: Wet your fingers with water as you’re working with the dough, so it sticks less to your fingers.
4. 4Form balls that are roughly fist-sized and flatten into discs with your fingers until you have your desired thickness.
5. 5Melt butter in a non-stick pan, or spray cooking spray on a griddle.
6. 6Cook for 5-7 minutes at medium high heat without moving the arepas, flip and cook for another 5-7 minutes on the other side until you have a light golden brown crust on both sides.
7. 7To make them extra cheesy, combine your desired amount of shredded, grated, and crumbled cheeses (I recommend using the same cheeses you used in the dough). Once arepas are done on both sides, let them cool for a couple of minutes, slice them in half, stuff with the cheese blend, close again, and finish on the same pan on low heat until cheese filling is melted.

To make the hogao:

1. 1Heat the oil in a saucepan, add the scallions, cook for 1-2 minutes (or until it starts getting fragrant).
2. 2Add garlic and cook for a couple more minutes, stirring until softened.
3. 3Add tomatoes, salt, pepper, and chicken bouillon. Reduce the heat to medium low and cook stirring constantly for 10 more minutes, or until the sauce has thickened.
4. 4Check and adjust seasoning if needed.