“Veggie Arepas with Avocado-Tomatillo Salsa – A Culinary Journey to Venezuela”

Allergens

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Ingredients

• 2 cups pre
• cooked cornmeal (PAN)
• 1 cup warm water
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 4 large tomatoes, diced
• 1 large avocado, diced
• 2 tomatillos, finely chopped
• 1 small onion, finely chopped
• 1 jalapeno pepper, minced
• 1/4 cup cilantro leaves, chopped
• 1 teaspoon lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the pre cooked cornmeal, warm water, vegetable oil, and salt. Mix until well combined and a soft dough forms.
2. Divide the dough into 8 equal portions, then shape each portion into a ball. Flatten each ball between your palms to form a round patty about 1/2 inch thick.
3. Preheat a griddle or non stick pan over medium heat. Cook the arepas for 5 7 minutes on each side or until they're golden brown and crispy on the outside.
4. In a separate bowl, mix together the diced tomatoes, avocado, tomatillos, chopped onion, minced jalapeno pepper, cilantro leaves, and lime juice. Season with salt and pepper to taste.
5. Split each arepa in half and stuff them with a generous portion of the Avocado Tomatillo Salsa.

Chef’s Insight

The key to perfect arepas is using the right consistency of dough. If it's too dry, add more water; if it's too wet, add more cornmeal.

Notes

For a more authentic experience, serve the arepas with a side of traditional Venezuelan black beans.