Arepas de Queso

also called arepa de queso · cheese arepa · arepa rellena

The table

1 tsp(6 g)fine sea saltstirwhiskrest 5 min until it stiffenskneadpat into 1/2-in discs, griddle in oil 6 min per side
1 Tbsp(14 g)unsalted butter
2 1/2 cups(600 mL)warm water
2 cups(280 g; pre-cooked white cornmeal)masarepa
1 cup(110 g)grated queso fresco
2 Tbsp(30 mL)vegetable oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

1stir

2whisk

goes in with what step 1 made

4knead

goes in with what step 3 made

5pat into 1/2-in discs, griddle in oil 6 min per side

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 6 min of it is counted as time you are standing over it. The recipe itself says 40 min.

  1. stir

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. rest 5 min until it stiffens

    5 minwalk away(read off the step)from the start

  4. knead

    not timed5 min in

  5. pat into 1/2-in discs, griddle in oil 6 min per side

    6 minneeds you(assumed)5 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

See how it is written
>> title: Arepas de Queso
>> category: Flatbreads & Pancakes
>> tags: corn, venezuelan, cheese, griddle, gluten free
>> counters: Taquería
>> aka: arepa de queso, cheese arepa, arepa rellena
>> servings: 8
>> time: 40 min
>> step.5: pat into 1/2-in discs, griddle in oil 6 min per side

Stir @fine sea salt{1%tsp}(6 g), @unsalted butter{1%Tbsp}(14 g) into @warm water{2 1/2%cup}(600 mL).

Whisk @masarepa{2%cup}(280 g; pre-cooked white cornmeal) into @&(~1)salted water{}.

Rest @&(~1)dough{} ~{5%min} until it stiffens.

Knead @&(~1)dough{} with @grated queso fresco{1%cup}(110 g).

Pat @&(~1)dough{} into 1/2-in discs and griddle in @vegetable oil{2%Tbsp}(30 mL) ~{6%min} per side.