Venezuelan · serves 4 · about 40 minutes
Venezuela's crown jewel: golden corn arepas split and stuffed with a creamy avocado-chicken salad. The 'queenly curvy one,' named for a 1950s beauty queen.
Ingredients
- 2 cups precooked corn meal (masarepa)
- 2.5 cups warm water
- 2 cups cooked shredded chicken
- 2 ripe avocados
- 1/2 cup mayonnaise
- 1 lime
- 1/2 cup cilantro
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Mix the masarepa with warm water and a pinch of salt; knead into a smooth dough and rest 5 minutes.
- Form into discs and cook on a lightly oiled griddle 5 to 6 minutes per side until a crust forms and they sound hollow.
- Mash the avocado with mayo, lime, and cilantro; fold in the shredded chicken.
- Split each warm arepa like a pita.
- Stuff generously with the reina pepiada filling and serve right away.