Venezuelan Gluten-Free Arepas and Avocado Tapas Brunch

Allergens

None

Ingredients

• 1. 2 cups gluten
• free corn flour (preferably masarepa) 2. 2 cups warm water 3. 1 teaspoon salt 4. 2 tablespoons vegetable oil 5. 4 ripe avocados, sliced 6. 1 cup cherry tomatoes, halved 7. 1/2 cup red onion, finely chopped 8. 2 cloves garlic, minced 9. 1/4 cup fresh cilantro, chopped 10. 1 teaspoon sugar 11. 1 teaspoon salt 12. 1/4 teaspoon black pepper, ground 13. 1 tablespoon white vinegar

Instructions

1. In a large bowl, mix gluten free corn flour, warm water, and salt until well combined. Let the mixture rest for 5 minutes.
2. Knead the dough until it forms a soft, pliable texture. If needed, add more water to achieve the right consistency.
3. Divide the dough into 8 equal portions. Shape each portion into a ball and flatten into a thick disc.
4. Heat a non stick pan or griddle over medium heat. Brush with vegetable oil and cook arepas for 5 minutes on each side or until golden brown.
5. In a separate bowl, mix together cherry tomatoes, red onion, garlic, cilantro, sugar, salt, black pepper, white vinegar, and 2 tablespoons of water to make the zesty tomato sauce. Set aside.
6. Cut open the cooked arepas and fill them with sliced avocado. Top each arepa with the zesty tomato sauce and enjoy!

Chef’s Insight

The key to perfect arepas is to use the right consistency of dough, which should be soft but not sticky. Adjust the water as needed to achieve this texture.

Notes

This recipe is gluten-free, making it suitable for those with celiac disease or gluten intolerance.