Arepitas With Chimichurri and Queso Fresco

Recipe by Cristina Barry
READY IN: 50mins




  • Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
  • Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
  • Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
  • Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
  • Using your hand, knead the mixture until a firm but malleable dough is formed.
  • Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
  • Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
  • Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
  • Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
  • Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.