“Venezuelan Arepa with Avocado Salsa and Tropical Slaw: A Cinematic Dining Experience”

Allergens

Gluten (if using a gluten-free masarepa)

Ingredients

• 2 cups masarepa (preferably PAN)
• 3 cups water
• 1 teaspoon salt
• 2 tablespoons oil
• For the Avocado Salsa:
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• Juice of one lime
• Salt to taste
• For the Tropical Slaw:
• 2 cups cabbage, shredded
• 1 cup carrot, grated
• 1/2 cup red bell pepper, diced
• 1/4 cup pineapple, diced
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup lime juice
• Salt and pepper to taste

Instructions

1. Prepare the arepa dough by mixing masarepa, water, and salt in a large bowl until well combined. Let it rest for about 5 minutes.
2. Heat a non stick skillet or griddle over medium heat. Add oil and shape the dough into round, flat cakes. Cook for 6 8 minutes per side, or until golden brown and cooked through.
3. For the Avocado Salsa: In a bowl, combine avocados, red onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
4. Prepare the Tropical Slaw by mixing together cabbage, carrot, bell pepper, pineapple, and cilantro in a large bowl. In another bowl, whisk together olive oil, lime juice, salt, and pepper. Pour over slaw and toss to combine.
5. Split each arepa in half and fill with avocado salsa. Top with Tropical Slaw and serve immediately.

Chef’s Insight

The key to perfect arepas lies in the right consistency of the dough, which should be soft yet sturdy enough to hold its shape during cooking.

Notes

For a vegan version, use a vegan cheese alternative in the salsa and ensure all ingredients are vegan.