Scrumptious Venezuelan Arepas with Mouthwatering Avocado Salsa for Vegetarians

Allergens

N/A (check for potential allergens in the ingredients)

Ingredients

• 2 cups precooked corn flour (harina pan)
• 3 cups water
• Salt, to taste
• 1 tablespoon oil (vegetable or coconut) Filling Ingredients:
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/2 jalapeno, seeds removed and finely chopped
• Juice of 1 lime
• Salt, to taste

Instructions

1. In a large bowl, combine the corn flour and water. Mix until well combined and let it rest for 5 minutes.
2. Knead the dough until smooth and pliable. If too sticky, add more corn flour. Divide the dough into 8 equal portions.
3. Preheat a non stick skillet or griddle over medium heat. Flatten each portion of dough into a thick patty shape. Brush one side with oil and place it on the skillet, oiled side down.
4. Cook for about 5 minutes, then flip and cook the other side until golden brown. Repeat for all arepas.
5. For the filling, combine avocado, red onion, cherry tomatoes, jalapeno, lime juice, and salt in a bowl. Mix well and set aside.
6. Once the arepas are done, cut a pocket into each one and stuff them with the avocado salsa. Serve warm.

Chef’s Insight

To achieve that perfect texture in your arepas, knead the dough until it feels like playdough. This ensures even cooking.

Notes

For a spicier filling, add more jalapeno or include other hot peppers.