Venezuelan arepa (Reina Pepiada)
2 knives, cutting board, 2 bowls, grill pan, nonstick pan, cooking spoon
- ⅔ avocado
- ⅓ chicken breast (cooked)
- ⅔ onion
- 1⅓ oz cilantro
- cutting board
Shredd the chicken completely, finely chop the onion and cilantro, finally the diced avocado
- 3⅓ tbsp mayonnaise
- ⅔ tbsp olive oil
- ⅔ tbsp salt
- ⅓ tsp pepper
In a bowl, mix all the ingredients well and season to taste, cover with plastic wrap and set aside.
- 1 cups cornmeal
- 1⅓ cups water
stir water and a pinch salt together in a large bowl to dissolve the salt. Gradually add the cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded.
Divide dough into 3 pieces, To shape an arepa, roll the dough into a ball and then pat it, between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge.
- grill pan
- nonstick pan
Lightly oil a large iron or grill pan over medium heat. Let the skillet get hot before adding the arepa dough. In batches, add the formed arepas disks to the skillet. Cook each arepa about 4-6 minutes on each side, or until they start to get light brown spots.
- cooking spoon
Once the arepas are ready, let cool a few minutes before handling. Carefully slice the arepas way through, creating a pocket. Fill with the previously prepared filling in quantities.
Serve warm and enjoy with a juice.