Recipe sponsored by La Vaquita. All opinions are mine.I’d been meaning to make Arepas with queso fresco at home for a long time. Maybe some of you may remember that our house had to undergo a lot of repairs after the flooding. After we move back in, we had a party to thank our friends for all their help while we were homeless.
At that party, we had an arepa bar, and it was a great success, but I did not make them. Finally- and now living in a new house- it was time to make Arepas. It’s amazing how easy and delicious they are. And you can make different versions, I made some with zucchini, because that’s what I had at hand, but I’ve also seen them with grated carrot and beet, or spinach. I used the yellow version of the flour for Arepas, but the white flour is more widely used. Any of them is OK.
And I don’t overthink the filling: Queso Fresco La Vaquita is always my first choice. Arepas are best when freshly made; you pop them open like a pocket, put some butter and slices of queso fresco or crumbled queso fresco and enjoy.
Quesos La Vaquita was created in 1971 by María Castro, a Mexican immigrant. Their artisanal process, with production in small batches, was inspired by a recipe she learned from her grandmother on the family farm, and since then it has been passed on through generations. La Vaquita is a Texan favorite with an authentic variety of high-quality cheese and Mexican creams.
La Vaquita products can be found at H-E-B, Fiesta, Walmart, Kroger and other grocery stores in Texas. I love it that they are also available at Central Market. I got mine there this time.
And also in restaurants: La Vaquita is proud to be the preferred queso fresco by Houston cook and awarded Chef at Cordúa Restaurants, David Cordúa.
I always keep a package in the fridge to eat on toast for breakfast or as snack diced with quince or guayaba paste.
Check also the recipe: Queso Fresco Cilantro Pork Fries
Arepas with Queso Fresco
for 4 arepas
- 1 cup grated raw zucchini (2 small or 1 medium)
- 1 cup de Harina Pan para arepas
- 1/4 cup water, plus 1 or 2 tablespoons
- 1/2 teaspoon coarse salt
- queso fresco
- butter, optional
- Grate zucchini in strips onto a clean kitchen towel. Wring out as much liquid as you can using the kitchen towel.
- Mix the zucchini, flour, water, and salt in a bowl. Knead thoroughly, about 5 minutes. Add more water or the zucchini juice if needed, but little by little, 1/2 tablespoon each time. Let rest for 5 minutes.
- Divide the dough into 4 portions, form a ball and then flatten. Let rest for 5 minutes.
- Cook on a heated non-stick pan or griddle over medium heat for 5 minutes per side.
- Open with a serrated knife forming a pocket, add butter if you like.
- Fill with crumbled queso fresco.