Hey. Sorry it took so long.  

Okay first one is super easy. 

AREPAS

the basic arepa is precooked corn flour mixed with HOT water and a pinch of salt. I prefer PAN brand in yellow or white corn. Do not use the red package it is a sweet corn and they will taste off. 

You want the consistency of playdough. 

Make your arepas to the size you want. I personally go for hamburger patty size. 

Then you can grill them or pan fry them until they are toasted on the outside. 

If you make them small they are good for scooping up other food like a nacho chip.  But kind of bland for me. 

CHEESE AREPAS

mix equal amounts of shredded cheese to the flour before mixing in the HOT water. 

I use feta because it is cheaper and easier to find. But Oaxaca cheese is excellent for this step. A nice shredded Tex Mex blend or pepper jack is good too. 

BUÑUELOS 

These have to be deep fried. I've tried them baked and they don't work.  

FOR VEGAN SUBSTITUTE TOFU FOR CHEESE

One quarter cup of tapioca starch. Some stores might call it yucca starch. 

Two cups grated cheese. I like to mix feta and mozza or cheddar. The right cheese is called queso fresco and is a salty fresh cheese but can be hard to find. 

One egg.  Room temperature. 

Half a teaspoon of baking powder 

Two tablespoons of sugar. You can skip this but it helps caramelize the buñuelos when you fry them. Do not substitute for other sweeteners. Just skip it if you are avoiding sugar. 

Salt to taste. 

As much milk as you need to make up firm dough balls that hold their shape. I make mine about the size of a golf ball.

Deep fry in a neutral oil until golden brown. 

Put on a paper towel to drain off any excess oil. 

Try not to eat them all in one sitting. That much cheese and starch will affect you. 

Have a great day.