“Paleo Colombian Arepas with Coconut Avocado Salsa: A Mouthwatering Cinematic Experience”
"Experience a mouthwatering, sensory journey with this Paleo Colombian Arepas recipe. Filled with seasoned meat and topped with coconut avocado salsa, these gluten-free corn cakes offer an unforgettable culinary experience. Immerse yourself in the rich flavors and stunning visual appeal of this cinematic dish."
Allergens
N/A (check ingredients for specific allergies)
Ingredients
- 1. 2 cups pre
- cooked white cornmeal (for Paleo) 2. 1 1/3 cups warm water 3. 1 teaspoon salt 4. 3 tablespoons coconut oil, melted 5. Filling: 8 oz ground beef or chicken 6. Coconut Avocado Salsa: a. 1 ripe avocado b. 1/2 cup unsweetened shredded coconut c. 1/4 cup chopped red onion d. 1/4 cup chopped cilantro e. Juice of one lime f. Salt and pepper to taste
Instructions
- In a large bowl, combine the cornmeal, warm water, salt, and melted coconut oil. Mix until a dough forms. Knead for 2 3 minutes.
- Divide the dough into 6 equal portions. Shape each portion into a ball and then flatten into a disc about 1/2 inch thick.
- Heat a griddle or non stick pan over medium heat. Cook the arepas for 5 minutes on each side, or until golden brown and crispy on the outside.
- In a separate pan, cook the ground meat filling with your choice of seasonings until fully cooked.
- For the salsa, blend all ingredients together in a food processor until smooth. Season with salt and pepper to taste.
- Split each arepa in half and stuff with the cooked meat, then top with a generous spoonful of coconut avocado salsa.
Chef’s Insight
For a perfect texture, make sure to knead the dough until it is smooth and elastic. - To add extra flavor, toast the coconut before using it in the salsa.
Notes
Adjust the spiciness of the salsa to your preference by adding more or less lime juice, salt, or pepper. - For a gluten-free option, ensure the cornmeal used is certified gluten-free.