“Gluten-Free Venezuelan Arepas Breakfast Bowl With Avocado Salsa”

Allergens

None, but contains eggs and dairy products.

Ingredients

• 1 cup precooked white cornmeal (gluten
• free)
• 2 cups water
• 1 tsp salt, divided
• 2 tbsp vegetable oil
• 1 avocado, ripe but firm
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, seeds removed and minced (optional)
• 1/2 lime, juiced
• 1 egg, cooked to your preference (fried, poached or scrambled)
• 1/2 cup queso blanco or feta cheese, crumbled
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the cornmeal, water, and 1/2 tsp salt. Mix until well combined and let it sit for 5 minutes.
2. Preheat your oven or grill to 375°F (190°C).
3. Divide the dough into 4 equal parts and shape each part into a round patty.
4. Heat the vegetable oil in a large frying pan over medium heat. Carefully place each patty in the hot oil, and cook for about 5 minutes on each side or until golden brown. Then, transfer them to an oven safe dish and bake or grill them for 10 12 minutes or until fully cooked through.
5. Meanwhile, prepare the avocado salsa by mashing the avocado in a bowl with a fork. Add red onion, cilantro, jalapeno (if using), lime juice, salt, and pepper to taste. Mix well.
6. Assemble your breakfast bowl: cut open each arepa and stuff it with a portion of the avocado salsa, followed by your choice of cooked egg, and finally sprinkle with crumbled queso blanco or feta cheese.
7. Serve immediately, garnished with additional cilantro if desired.

Chef’s Insight

The key to perfect arepas is using precooked cornmeal and achieving a golden brown crust while keeping the inside soft. The salsa adds a refreshing zing to balance out the earthy flavors of the arepa.

Notes

This recipe is gluten-free and easy to prepare, making it perfect for breakfast or brunch gatherings with friends and family.