Venezuelan Gluten-Free Arepa Trio with Classic Guasacaca

Allergens

N/A

Ingredients

• 2 cups gluten
• free masarepa (precooked cornmeal)
• 4 cups water
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 cup cooked black beans, mashed
• 1 ripe avocado, sliced
• 1 cup shredded cheese
• 1 cup corn kernels
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 2 limes, juiced
• 1/2 cup tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, mix masarepa with water and salt until well combined. Let the mixture rest for 5 minutes.
2. Heat oil in a large skillet over medium heat. Divide dough into 8 portions and shape each portion into an arepa. Cook the arepas in the skillet for 4 5 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm.
3. Assemble the trio of arepas: For Corn Arepa: Cut open the arepa, fill with corn kernels and sprinkle with chopped cilantro. For Avocado and Cheese Arepa: Slice the arepa in half, remove the top, fill with avocado slices and shredded cheese, then replace the top. For Black Bean Arepa: Cut open the arepa, fill with mashed black beans, then replace the top.
4. Prepare Classic Guasacaca by combining tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth. Serve alongside the arepas.

Chef’s Insight

The unique blend of flavors in this Venezuelan Arepa Trio is sure to impress your guests while showcasing the rich culinary traditions of Venezuela.

Notes

The gluten-free masarepa ensures that this dish is suitable for those with gluten sensitivities or allergies.