Arepitas

Ingredients

• 2 C harina pan (or masa harina)
• ½ C grated parmesan
• 1 tsp salt
• 2 C lukewarm water (enough to make firm, but malleable)
• ½ C milk
• 3 Tbsp vegetable oil

Directions

In one bowl, whisk together dries. In another bowl, whisk together wets. Add wets to dries. Knead with hand until firm, but malleable (you will need to add more harina). Cover with towel and let rest 10 minutes. Form into 1—1½ inch balls and flatten. Fry in a little olive oil until puffed and golden on both sides. Serve with queso fresco and chimichurri salsa.