Reina Pepiada Arepas
Ingredients
- 500 mlMineral water (lukewarm)
- 1 tspGray sea salt
- 2 tbspSunflower oil (for the pan)
- 400 gWhite chicken (cooked and shredded)
- 2 pcPersea americana Mill. (ripe)
- 0.5 pcOnion (finely minced)
- 0.5 pcFresh cilantro (chopped)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 2 tbspJapanese mayo
- 1 pinchBlack pepper ground
- 350 gMasa Harina
Method
A golden, crispy crust that sounds hollow when tapped, hiding a moist, steaming center. The creamy filling of shredded chicken and avocado provides a silky richness balanced by the acidity of lime.
- 1
In a mixing bowl, combine mineral water and grey sea salt. Gradually add the pre-cooked corn flour while stirring by hand to avoid lumps. Knead until the dough is smooth and no longer sticks to your fingers. Let rest for 5 minutes to allow the starch to hydrate.
- 2
Form balls the size of an orange, then flatten them into 2 cm thick discs. Heat sunflower oil in a pan. Sear the arepas until a light golden, firm crust forms on each side.
- 3
Preheat your oven to 200°C. Place the arepas directly on the rack. They are ready when they puff up slightly and sound hollow when tapped on top.
- 4
Meanwhile, shred the pre-cooked chicken breast. Mash the avocado flesh with a fork. Mix with finely diced onion, chopped cilantro, lime juice, and Japanese mayonnaise. The texture should be bound and creamy.
- 5
Slit the warm arepas three-quarters of the way around without separating the halves. Open gently and generously fill with the cold stuffing. Serve immediately to enjoy the thermal contrast.
Frequently asked questions
How do you get this dish right?
- If the dough cracks at the edges when shaping the disc, add a little more water: it lacks hydration.
- Oven finishing is the secret to a well-cooked interior and a truly crispy shell.
How long does this dish keep?
Arepas keep for 2 days in the fridge, but must be reheated in a pan or oven to regain their crispiness.
