Ingredients for Venezuelan Arepas with Queen Pepiada filling
2 cups precooked corn flour P.A.N. or similar (white)
4 cups of warm water
1 tablespoon of salt dessert
For the filling "La Reina pepiada"
400 gr. of chicken meat
2 cloves of garlic
1 medium onion
1 ripe avocado
3 tablespoons of homemade mayonnaise
25 ml. of extra virgin olive oil
Salt and freshly ground black pepper (to taste)
Preparation of the arepas
The arepas are made with precooked corn flour, which can be white or yellow. In Spain the most common in any large area is the brand P.A.N., which is perfect since it is also widely used in Venezuela and the final result is satisfactory.
We pour the water in a large bowl and salt. Add the flour and begin to stir with the help of a spoon or fork. By using lukewarm water, we get the flour to integrate better and do not produce lumps.
As soon as we see that the mixture takes consistency, we go to work with our hands. We are mixing / kneading in movements from the outside to the inside, so that the flour completely absorbs the water and gives us a uniform and compact mass. We know that the dough is at its optimum when they do not stick to the hands.
We wash our hands and we make balls a little bigger than a walnut (as if we were making meatballs) and crush them until we get a rounded shape. As we are going to fill them, we will make them one finger thick (1.5 cm) and between 8-10 cm in diameter. If we see that some crack has formed in the dough, we give it a little water and close it.
In a very hot pan (we will make 4 in 4), we toss a little oil (so that later they do not stick) and heat to medium temperature so that the arepas are cooking well and are not raw inside.
We cook them back and forth, about 4-5 minutes, until we see that they have a certain golden / brown color on the outside. Let's repeat the process with the rest and reserve in a fountain, covering them with a cloth so they do not cool.
Preparation of the filling "The queen pepiada" of our arepas
We cut the chicken meat into small pieces and season it to taste. We can use the one we like the most, such as breast, drumstick, thigh, etc.
In a pan with a little oil, we pochando the onion, the garlic, and later we add the chicken meat. Sauté until juicy and reserve everything in a bowl.
We peel the avocado, staying with the more mature meat of the interior. We cut it into small pieces, add it to the bowl and mix all the ingredients well. When ripe, the heat softens it and mixes easily with the rest of the ingredients.
Now add 3 tablespoons of mayonnaise and mix. And we have our delicious filling ready! You can also use it for other Latin American recipes that are filled, such as fajitas, burritos, empanadas, ... etc.
Cut the arepas in half lengthwise, without getting to the bottom, and put the warm filling inside. Simply delicious. Thank you