Reina Pepiada Arepas
- 2 cups pre-cooked white cornmeal flour
- 2 cups water
- 1-¼ teaspoons kosher salt
- ¼ cup Mazola® Corn Oil
- 1 tablespoon Mazola® Corn Oil for greasing
Chicken-Avocado Salad (Filling),
- 1 large ripe avocado, halved, pitted and peeled
- 2 tablespoons fresh lime juice
- ½ medium white or red onion, finely diced
- 2 cups shredded cooked chicken
- ¼ cup chopped cilantro
- Kosher salt and fresh ground black pepper
- Preheat the oven to 375°F.
- Combine the arepa flour with the salt and the water in a large bowl. Spread your fingers apart and make a claw with one hand and start circling the flour mixture. Make a fist a couple of times to bring the clumps of dough together, then squeeze to break apart any remaining larger dough pebbles.
- Poke a few holes in the dough and add the ¼ cup of Mazola® Corn Oil, then knead again. The goal is to get the dough dry enough so it doesn't stick to your hands or the side of the bowl, but not so dry that it cracks when you squeeze a little chunk of it between your fingers. If necessary, add 2 more tablespoons of water and knead to combine one more time.
- Heat a large cast-iron or nonstick skillet over medium heat. Lightly grease the pan using a paper towel with Mazola® Corn Oil on it.
- Divide the dough into 6 equal pieces—each should weigh about 4-½ ounces. Roll each piece into a ball, then flatten into a disk about 3-½ inches wide and 1 inch tall.
- Working in batches if necessary, place the disks in a single layer in the skillet and cook until a golden-brown crust has formed on the bottom, about 5 minutes. Flip and repeat on the other side, 5 minutes more. Re-oil the skillet for each additional batch.
- Place the arepas directly on the oven racks and bake until crusty all over and the insides feel slightly hollowed out, 20 to 25 minutes.
- Chicken-Avocado Salad (Filling)
- Combine the avocado and lime juice in a medium bowl and mix, mashing the avocado with a fork, as necessary.
- Stir in the onion, chicken, cilantro, a sprinkle of pepper and a generous sprinkle of salt.
- Taste for seasoning and adjust, if necessary.
- Serve on top or in the arepas.
- Recipe by Chef Yisus @chefyisus