Arepas Reina Pepiada

You can find this recipe at El Restaurante

Recipe courtesy of Sysco (www.sysco.com/sobremesa)

Makes 6 to 8 arepas


The Chicken Avocado Salad

1 lb. shredded poached chicken

2 avocados, peeled and mashed

2 to 3 T mayonnaise

1½ T. fresh lime juice

½ red bell pepper, diced

3 T. white onion, chopped

1 T. cilantro, chopped

½ jalapeño pepper, chopped

2 t. minced garlic (2 medium cloves)

½ t. salt

Fresh ground black pepper

Mix mashed avocado with mayonnaise and lime juice in a bowl. Add the chicken, bell pepper, onion, cilantro, jalapeño, and garlic and season to taste with salt and pepper. Set mix aside.


The Arepas

3 c. precooked white corn flour (P.A.N. or Masarepa)

3 1/4 cups warm water

1 t. salt

Oil

Preheat oven to 350°F. Pour warm water into large bowl, stir in salt to dissolve. Pour in corn flour and start kneading mixture with hands.

Divide dough into 8 pieces and shape into a disc. Disc should be about 3 ½ to 4 inches in diameter and 1/3 to ½ inch thick. Set discs aside and oil a large skillet.

Place arepas on skillet and cook for about 4 minutes per side or until brown. After all arepas are seared, place on a baking sheet and bake for 15 to 20 minutes until they are puffed up. Let arepas cool for a few minutes. Once cool, cut arepas open through the middle and fill with chicken and avocado salad.


 

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