✨ As we bid farewell to the last week of Hispanic Heritage Month, today, we’re shining a spotlight on the beautiful nation of Colombia! 🇨🇴 To all our South American amigos, this one’s just for you! In collaboration with the passionate @lachicadiezzz, now it’s time for Arepas 🫓 a culinary treasure close to her heart. Let’s whip up some Arepas magic together! 🥳 Here’s what you need for las Arepas:🤌🏼 🍶3 cups warm water 🌽 2 cups white cornmeal 🧈 2 tbsp butter 🫙 1 cup of half & half cream (This is the secret) 🧂 Salt to taste 🍡 1 tbsp of sugar 🥑 2 tbsp Avocado or canola oil. ✨Instructions✨ 1. In a large bowl, combine the butter, salt, sugar, and half of the cornmeal. 🥣 2. Gradually pour half of the water into the mixture. 3. Knead slowly until you feel that the dough begins to have a consistent texture. 4. Add half & half cream and continue kneading. 5. Gradually add the rest of the cornmeal and water until the dough no longer sticks to your fingers. 6. When the dough is ready, rest it in the fridge for 5 to 10 minutes. 7. Once the dough has rested, preheat your pan to cook the arepas. Start by adding avocado oil to a large pan over medium heat. It is recommended to use a Teflon pan with some avocado or canola oil (olive oil will burn). 8. To form the arepas: take a fist-sized piece of dough and roll it into a ball. 9. Gently flatten the ball into a circle. They should be about 1⁄2 inch thick to allow for adding the stuffed ingredients. 10. Let the arepa cook for 3 to 5 minutes on each side, until lightly browned. 11. Remove from heat and let them cool for a few minutes. With the help of a knife, slowly make a 1/4 cut and open it carefully. 12. Put cheese on the bottom of the arepa, then the chicken filling, then more cheese on top, and finally, the sauce to decorate. That’s it!😉 We’re wrapping up HHM with the best recipes!🇨🇴 Visit our website to find the full recipe for our sofrito.🍅🫑🧅 #HispanicHeritageMonth #colombiacuisine #Lapreferidaproducts