Mouthwatering Colombian Arepas With Avocado Salsa – A Tasty Snack for the Whole Family!

Allergens

Dairy (cheese)

Ingredients

• 2 cups pre
• cooked white cornmeal (harina de maíz precocida)
• 3 cups water
• 1 tsp salt
• 1/4 cup vegetable oil
• 2 cups shredded cheese (queso rallado, such as queso blanco or mozzarella)
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 medium onion, finely chopped
• 1 jalapeño pepper, finely chopped (optional)
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the pre cooked white cornmeal with water and salt. Mix well until fully combined.
2. Heat the vegetable oil in a pan over medium heat. Once hot, add the cornmeal mixture to form a thick dough. Stir constantly for 3 4 minutes until it becomes slightly dry. Remove from heat and let it cool slightly.
3. Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball between your palms to create a thin, round arepa.
4. Heat a lightly oiled griddle or pan over medium heat. Cook the arepas for 5 6 minutes on each side until they turn golden brown and crispy.
5. For the avocado salsa, mix together the diced tomatoes, chopped cilantro, finely chopped onion, jalapeño pepper (if using), lime juice, salt, and pepper to taste. Set aside.
6. Once the arepas are cooked, cut a small pocket in each one and fill with shredded cheese.
7. Serve the arepas hot, accompanied by the avocado salsa on the side for dipping. Enjoy!

Chef’s Insight

These arepas can be made ahead of time and reheated when needed, making them perfect for busy weeknights or parties.

Notes

The pre-cooked white cornmeal can be found in the international aisle of most supermarkets or at specialty Latin American stores.