Arepas de Yuca
Ingredients Click Picture to Enlarge
1 c. finely ground yellow cornmeal
1/4 tsp. salt
1 c. mashed yuca
1 c. milk
5 tbsp. butter or margarine
1/3 c. sugar
1/2 c. water
1 c. grated mozzarela cheese
sliced mild swiss cheese

In a saucepan, bring the milk to a boil and add the butter or margarine. Set aside.
In a bowl, mix the cornmeal, salt, sugar, mozzarela cheese and mashed yuca.
Make a small well in the center of the mix and add the hot milk.
Stir well until there are no lumps in the mix.
Kneed the dough until it is very smooth.
You may now add water if needed.
*Take a small amount of the dough, about 2 inch ball and make into a flat circle, 1/4 to 1/2 inch thick.
Heat up the griddle on medium heat, lightly butter it and cook the arepas until they are golden on both sides.
As soon as they are done, put a slice of cheese on one arepa and cover it with another arepa to make a sandwich.
Heat on the griddle until the cheese melts.

You can also:
*Roll out the dough with a rolling pin, (maceta), between 2 sheets of wax paper until it is 1/4 inch in thickness.
Cut the arepas with a large cookie cutter. They should be 3 inches in diameter.
For you jibaros that don't have a cookie cutter, use a jar lid that has been floured so they won't stick too much.

If you are in a hurry:
Thin out the batter like pancake mix and scoop by spoonfuls unto the hot buttered griddle.

You can also make the arepas and freeze them for later use.