Arepas con Queso Inspired by Encanto! 🌸

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📝🎥: Valentina Mussi @Sweetportfolio Makes: 8 arepas Ingredients: Arepas: • 2 cups dried white hominy corn (maíz blanco trillado / maíz peto) • 1 1/2 tsp salt • 8 oz / 225 g mozzarella, grated • Water, as needed • Oil or butter, for cooking Hogao: • 2 tbsp oil • 1 cup finely diced tomatoes • 3/4 cup finely diced scallions • 1 garlic clove, minced • Salt and pepper Instructions: 1. Cook the corn Soak the corn overnight, then drain. Add to a pressure cooker with fresh water covering the corn by about 2 inches. Cook on high pressure for 30 minutes, then allow the pressure to release naturally for about 10–15 minutes. The corn should be very soft. Drain well. 2. Make the masa Grind the warm corn in a meat grinder or food processor until a soft dough forms. Mix in the salt. Add a little warm water if the masa feels dry or cracks. 3. Make the hogao Heat the oil over medium-low heat. Cook the scallions for 2–3 minutes, then add the tomatoes, garlic, salt, and pepper. Cook for 1