1. In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water, mixing with your hands until a dough forms. The dough should be smooth and free of lumps.
2. Fold in the shredded mozzarella and crumbled queso fresco, kneading the dough until the cheese is evenly distributed.
3. Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball into a disc about 1/2 inch thick.
4. Heat a non-stick skillet over medium heat and melt a tablespoon of butter. Add the arepas and cook for about 5-7 minutes on each side or until they develop a golden-brown crust.
5. Once cooked, transfer the arepas to a plate lined with paper towels to absorb any excess butter. Serve them warm.

Cooking these arepas always brings me back to the first time I attempted them on my own. Mama Lou stood by my side, her gentle guidance ensuring I didn’t burn them, and Ouma cheered on my every move. Remember, the key is patience. Let them cook thoroughly to get that perfect crispy texture!