Venezuelan arepa (Reina Pepiada)

Based on 3 ratings

“To talk about arepas is to talk about Venezuela and its people. Arepa is an essential and daily food in the Venezuelan menu. They are also prepared and consumed in other nearby countries such as Colombia, although with some variations in their preparation or fillings, but the "Reina Pepiada" is an exceptional case since it is the queen of all arepas. The arepa that we will make is one of the most popular recipes, named in honor of a beautiful young woman who was Miss Universe in 1955.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
1½ cups cornmeal
2 cups water
avocado
½ chicken breast (cooked)
onion
5 tbsp mayonnaise
2 oz cilantro
1 tbsp olive oil
1 tbsp salt
½ tsp pepper
Metric
Imperial

Utensils

  • 2 knives
  • cutting board
  • 2 bowls
  • grill pan
  • nonstick pan
  • cooking spoon
  • Step 1/7

    Shredd the chicken completely, finely chop the onion and cilantro, finally the diced avocado
    • avocado
    • ½ chicken breast (cooked)
    • onion
    • 2 oz cilantro
    • knife
    • cutting board

    Shredd the chicken completely, finely chop the onion and cilantro, finally the diced avocado

  • Step 2/7

    In a bowl, mix all the ingredients well and season to taste, cover with plastic wrap and set aside.
    • 5 tbsp mayonnaise
    • 1 tbsp olive oil
    • 1 tbsp salt
    • ½ tsp pepper
    • bowl

    In a bowl, mix all the ingredients well and season to taste, cover with plastic wrap and set aside.

  • Step 3/7

    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.
    • 1½ cups cornmeal
    • 2 cups water
    • bowl

    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.

  • Step 4/7

    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.

    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.

  • Step 5/7

    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.
    • 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.

  • Step 6/7

    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.
    • knife
    • 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.

  • Step 7/7

    Serve warm and enjoy with a juice.

    Serve warm and enjoy with a juice.