Gluten-Free Venezuelan Arepas de Queso de Manoza Con Dulce de Leche Caramel Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups gluten
• free masarepa (preferably PAN) 2 cups water 1 teaspoon salt 4 tablespoons unsalted butter 1 cup queso de manoza, grated 1 cup dulce de leche caramel sauce

Instructions

1. In a large bowl, mix together the masarepa, water, and salt until well combined. Cook the dough in a pan over medium heat for about 5 minutes, stirring constantly until it forms a ball. Remove from heat and let it cool slightly. Add the butter to the dough and knead until fully incorporated. Divide the dough into equal portions and form balls. Flatten each ball and place a spoonful of grated queso de manoza in the center, then wrap the dough around the cheese, sealing it tightly. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the arepas on it, leaving some space between them. Bake the arepas for about 20 minutes or until they turn golden brown. Let them cool slightly before cutting them in half horizontally. To serve, place the bottom half of each arepa on a plate, top it with a generous spoonful of dulce de leche caramel sauce, and finish with the top half of the arepa.

Chef’s Insight

To ensure the perfect consistency for the dough, add water gradually and knead until you reach the desired texture.

Notes

For a richer flavor, use freshly grated queso de manoza instead of pre-grated cheese.