Arepa maison à la Reina Pepiada

Ingrédients

• 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
• 2 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil (plus extra for cooking)
• 2 cups cooked chicken (shredded)
• 1 ripe avocado (peeled and pitted)
• 1/4 cup mayonnaise
• 1 small onion (finely chopped)
• 1/4 cup cilantro (finely chopped )
• 1 jalapeño (seeded and finely chopped (optional))
• juice of 1 lime
• salt and pepper ( to taste)

Préparation

1. 1

   Prepare Arepas Dough:: In a large bowl, mix the cornmeal, salt, and oil. Gradually add the warm water, stirring until the mixture is smooth and homogenous. Let the dough rest for 5 minutes.

2. 2

   Form the Arepas:: Divide the dough into six portions. Shape each into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick.

3. 3

   Cook the Arepas:: Heat a large skillet over medium heat and brush with oil. Cook the arepas for about 6-7 minutes on each side until they are golden and crispy. Optionally, finish by baking in a 350°F (175°C) oven for 10-15 minutes for extra crispiness.

4. 4

   Make Reina Pepiada Filling:: Combine the shredded chicken, onion, cilantro, and jalapeño in a bowl. In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth. Mix the avocado blend into the chicken mixture until well combined. Season with salt and pepper.

5. 5

   Assemble Arepas:: Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the Reina Pepiada mixture.

6. 6

   Serve:: Serve the arepas immediately, or keep them covered to stay warm until ready to serve.