Arepas Reina Pepiada
"Recipe courtesy of Eunice Marcano, Antojitos mi Colombia Bakery, Charlotte, NC"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
-
Filling
- 1 lb boneless skinless chicken breast, poached, cooled and finely shredded
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon salt
- ground black pepper
- 4 avocados, pitted, peeled and mashed with hands
- 1⁄2 lime, juice of
-
Dough
- 4 cups cold water
- 3⁄4 tablespoon salt
- 1 1⁄2 lbs venezuelan masa harina (precooked white cornmeal)
- oil, for greasing
directions
-
For the filling:
- Mix together the chicken, cilantro, mayonnaise, salt, pepper to taste, the avocados and lime juice. Cover and refrigerate. For the dough: Mix together the water and salt in a large bowl, and then slowly add the cornmeal as you mix with your fingers. Mix and knead until it forms a soft dough. When you can pick up all of the dough in one mass, it's ready to form the arepas. Divide the dough into 8 balls, then gently flatten and form into discs.
- Heat a lightly-oiled griddle or nonstick skillet over high heat. Preheat a grill to medium heat.
- Cook the arepas on the griddle until they release from the cooking surface and are able to be moved, about 1 minute 30 seconds, and then flip and cook the other side for another 1 minute 30 seconds. Transfer the arepas to the grill and grill until lightly browned in spots, about 5 minutes per side. The arepas are ready when they sound like a drum when tapped.
- Split the arepas in half, then scrape out and discard some of the middle. Stuff the arepas with the chicken mixture and eat while still piping hot.
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RECIPE SUBMITTED BY
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United States
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