Venezuelan-Style Gluten-Free Arepas with Avocado Salsa and Cheese

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 cups masarepa (preferably PAN brand)
• 2 cups water
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 tomato, diced
• 1/2 jalapeño pepper, minced
• 1/4 cup cilantro, chopped
• Juice of one lime
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (or queso blanco)
• Avocado oil or cooking spray

Instructions

1. In a large bowl, combine the masarepa, water, and salt. Mix until well combined. Knead the dough for a few minutes, then let it rest for 5 minutes to allow the masarepa to absorb the moisture.
2. Divide the dough into 8 equal portions and shape each portion into a round ball. Flatten each ball between your palms to form a thin patty.
3. Heat vegetable oil in a large skillet over medium heat. Fry the arepas for 5 7 minutes on each side, or until they're golden brown and crispy. Remove from heat and let them cool slightly.
4. In a separate bowl, prepare the avocado salsa by combining diced avocados, red onion, tomato, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste.
5. Preheat oven to 350°F (175°C). Slice each arepa in half and fill the bottom half with a generous scoop of avocado salsa and shredded cheese. Place the stuffed arepas on a baking sheet and bake for 8 10 minutes, or until the cheese is melted and bubbly.
6. Serve immediately, garnished with additional avocado salsa and a sprig of cilantro.

Chef’s Insight

Using PAN brand masarepa ensures the best texture and flavor for these gluten-free arepas, while also making them more authentic to Venezuelan cuisine.

Notes

For a more authentic taste, use PAN brand masarepa and PAN brand vegetable oil for frying.