Delightful Venezuelan Brunch: Arepa Stack with Avocado, Tomatoes & Smoky Bacon
Discover our easy and delicious Venezuelan Brunch recipe with Paleo-friendly Arepa Stacks topped with creamy avocado, juicy tomatoes, smoky bacon, and fresh cilantro. Perfect for a weekend breakfast or brunch, this recipe combines vibrant flavors and textures in an unforgettable culinary experience.
Allergens
Gluten (if using store-bought corn arepas containing gluten), Eggs (if using store-bought arepas)
Ingredients
- 4 corn arepas (preferably homemade)
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 8 bacon strips, cooked and chopped
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Slice the arepas in half horizontally.
- In a bowl, toss together avocado slices, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
- Assemble the Arepa Stack by placing two halves of an arepa at the bottom and top of the stack, with a generous portion of the avocado mixture in between.
- Garnish each stack with chopped smoky bacon and additional fresh cilantro leaves.
Chef’s Insight
The combination of flavors and textures in this recipe creates an unforgettable brunch experience, making it a favorite among Venezuelan cuisine enthusiasts.
Notes
This recipe is suitable for a Paleo diet and can be easily adjusted to fit gluten-free or low-carb diets.