Arepas are Venezuelan fried corn cakes stuffed with tasty fillings, treasure this creamy, zesty hen and avocado salad.
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For the Hen and Avocado Salad
- 2
ripe avocados
- 3 Tbsp.
mayonnaise
- 2 Tbsp.
contemporary lime juice
-
Kosher salt
- 2 c.
shredded rotisserie hen
- 2
scallions, finely chopped
- 1/2
jalapeño, seeded and finely chopped
- 1/4 c.
cilantro, finely chopped
For the Venezuelan Arepas
- 2 c.
precooked cornmeal (masarepa, now not masa harina)
-
Kosher salt
- 2 Tbsp.
canola oil
-
Make the Hen and Avocado Salad
- Step 1In a bowl, mash avocado (about 2 cups) with mayonnaise, lime juice and 1/2 teaspoon salt.
- Step 2Add hen and gently toss to coat, then fold in scallions, jalapeño and cilantro. Place apart.
-
Make the Arepas
- Step 1In a large bowl, mix cornmeal and a couple of teaspoons salt. Add 2 1/2 cups warmth water and lumber to eradicate lumps, then bolt with spatula to combine. Let rest 5 minutes. Divide dough into 8 balls and flatten every into a 3-trudge disk about 1/2 trudge thick.
- Step 2Heat 1 tablespoon oil in a large nonstick skillet on medium. In 2 batches, cook 4 arepas, covered, except golden brown on one aspect, 6 to eight minutes. Scream, flip and cook except various aspect is golden brown, 5 to 7 minutes more.
- Step 3Switch to a wire rack and repeat with final oil and arepas. Split and stuff with hen salad.
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Gabriella is a freelance writer and recipe developer based mostly fully in Lakeland, Florida. She is the proprietor of Vicky G’s, a catering company focused available within the market-formed empanadas with both acquainted and untraditional fillings. She’s additionally the co-proprietor of Bandidas, a local pop-up test kitchen belief that throws monthly meals events. Sooner than returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Correct Housekeeping, and Cherry Bombe. She additionally served as the Culinary Director and Head Baker on the beloved Smith Canteen espresso shop in Brooklyn
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