Arepas

• 2 cups precooked masarepa cornmeal
• 1 teaspoon salt
• 2 cups hot chicken broth or water
• 1/2 cup canned black or pinto beans, drained
• 1/2 cup shredded cheese (Jack, cheddar, mozzarella, or a combination)

1. 1. Combine the cornmeal and salt in a bowl.
2. 2. Add the broth (or water). Mix until a dough with no lumps forms.
3. 3. When it's cool enough to touch, use your hands to divide it into 8 pieces. Cover them with a damp towel.
4. 4. Heat a lightly greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.
5. 5. Push a teaspoon each of beans and cheese into each ball. Pinch the dough around the filling to enclose it.
6. 6. Flatten each ball to 1 inch thick between your palms.
7. 7. Cook them on the griddle until crisp, about 3 minutes a side.

cornmeal, salt, water, black, shredded cheese

Taken from www.epicurious.com/recipes/food/views/arepas-352729 (may not work)