“Venezuelan Arepa con Queso Fresco y Chocolate de Agua: A Mouthwatering Paleo-Friendly Snack”

Allergens

Dairy (queso fresco)

Ingredients

• 2 cups precooked white cornmeal (preferably Harina PAN)
• 1 cup warm water
• 2 tbsp vegetable oil
• 1 tsp salt
• 4 oz queso fresco, crumbled
• 1/2 cup chocolate de agua, warmed
• Fresh cilantro, for garnish

Instructions

1. In a large mixing bowl, combine the precooked white cornmeal, warm water, and salt. Mix until well incorporated and a soft dough forms. Adjust consistency with more water if needed.
2. Preheat a arepa maker or griddle to medium high heat. Divide the dough into 6 equal portions and shape each into a round patty.
3. Place the patties on the arepa maker or griddle and cook for 7 minutes on each side, or until golden brown and slightly crispy.
4. Remove the cooked arepas from the arepa maker or griddle and let them cool for 2 minutes. Carefully split each arepa in half, creating a pocket.
5. Stuff each arepa with crumbled queso fresco and drizzle warmed chocolate de agua inside. Garnish with fresh cilantro leaves.
6. Serve immediately, warm and delicious.

Chef’s Insight

To enhance the aroma and flavor, use freshly ground white cornmeal and authentic Venezuelan cocoa powder for the chocolate de agua.

Notes

Adjust the salt and cocoa powder to taste. - If using freshly ground cornmeal, allow it to hydrate for at least 1 hour before preparing the arepas.