Venezuelan Arepas Reina Pepiada

Ingredients

• For arepas: 2 cups precooked white cornmeal (masarepa), 2 cups warm water, 1 tsp salt
• For filling: 2 cups cooked shredded chicken, 1 ripe avocado, 3 tbsp mayonnaise, 1 tbsp lime juice, big handful coriander, salt
• Butter for the pan

Instructions

1. Mix masarepa, water and salt; rest 5 min.
2. Shape into 8 discs about 1cm thick.
3. Cook on a hot griddle 5-6 min a side until golden and slightly crusty.
4. Mix filling: mash avocado roughly; combine with chicken, mayo, lime and coriander.
5. Split warm arepas; stuff generously.

Serving suggestions

• Eat hot with the cool filling.

Storage & reheating

Arepas freeze well; filling 2 days fridged.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions