Mouthwatering Venezuelan Arepas with Avocado and Cheese: A Cinematic Culinary Experience

Allergens

Wheat (gluten)

Ingredients

• 2 cups precooked white cornmeal (masarepa) 2 cups warm water 1/4 teaspoon salt 2 tablespoons vegetable oil 2 ripe avocados, pitted and diced 1 cup shredded mozzarella cheese Fresh cilantro leaves for garnish

Instructions

1. a. In a large mixing bowl, combine the precooked white cornmeal, warm water, and salt. Mix until well combined. b. Knead the dough until smooth, then let it rest for 5 minutes. c. Divide the dough into 4 equal portions and shape each into a round ball. d. Preheat a panini press or flat grill to medium heat. Brush the top of each dough ball with vegetable oil and place them on the heated surface. Close the lid or press down gently, and cook for about 5 minutes per side, until golden brown and cooked through. e. Carefully split the arepas in half and remove from the heat. Fill each half with diced avocado and shredded mozzarella cheese. f. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The key to perfect arepas is using the right amount of water in the dough, so it holds together well without being too sticky.

Notes

This recipe can be easily doubled or tripled for larger groups. For a vegetarian option, substitute the mozzarella cheese with your favorite vegan cheese alternative.