My only issue with this recipe is that the recipe seemed to call for too much water. I probably used half of the amount while making these so I could form them into patties with my hands. Maybe I used the wrong kind of meal???
The filling was so delicious. I used rotisserie chicken breasts, and Aubrey and I munched on another avocado while cooking. He makes an amazing dip for the avocados (maybe I'll share the simple dip recipe on a later date).
Ingredients:
Filling
1 cup cooked chicken, shredded into bite size pieces
1 ripe avocado, halved, pitted, and cut into small chunks
2 Tablespoons minced fresh cilantro
2 scallions, sliced thin
juice of half a lime
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Arepas
2 cups masarepa blanca (precooked corn flour- white corn meal can be subbed)
1 teaspoon salt
1 teaspoon baking powder
2 1/2 cups warm water (I used about 1 cup)
1/4 cup vegetable oil
Directions:
Filling
Mix all of the ingredients together and adjust seasonings to taste. Cover with plastic wrap and refrigerate until needed.
Arepas
Preheat oven to 400-degrees.
Whisk the masarepa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight 3-inch rounds, each about 1/2-inch thick.
Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering. Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total. Transfer to a parchment lined baking sheet, and repeat with remaining oil and corn cakes.
Bake until the corn cakes sound hollow when tapped on bottom, about 10-15 minutes. Split the cakes open using a fork or paring knife as you would an English muffin, and stuff each with a generous 3 Tablespoons of filling. Serve immediately.
Source: Pink Parsley
1 ripe avocado, halved, pitted, and cut into small chunks
2 Tablespoons minced fresh cilantro
2 scallions, sliced thin
juice of half a lime
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Arepas
2 cups masarepa blanca (precooked corn flour- white corn meal can be subbed)
1 teaspoon salt
1 teaspoon baking powder
2 1/2 cups warm water (I used about 1 cup)
1/4 cup vegetable oil
Directions:
Filling
Mix all of the ingredients together and adjust seasonings to taste. Cover with plastic wrap and refrigerate until needed.
Arepas
Preheat oven to 400-degrees.
Whisk the masarepa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight 3-inch rounds, each about 1/2-inch thick.
Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering. Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total. Transfer to a parchment lined baking sheet, and repeat with remaining oil and corn cakes.
Bake until the corn cakes sound hollow when tapped on bottom, about 10-15 minutes. Split the cakes open using a fork or paring knife as you would an English muffin, and stuff each with a generous 3 Tablespoons of filling. Serve immediately.
Source: Pink Parsley
1 comment:
Yum....Makes me remember the trip to Maricaibo, too! Those were some good memories, and I hope that we left a legacy that made God happy! I never knew how these were made, but I guess they're do-able even in Alabama! :-) Filling sounds good, too. The smoothness of the avacado with the eexture of the chicken and corn sounds good. Illu mucho.
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