Description
Homemade Arepas with Reina Pepiada are crispy cornmeal cakes filled with a creamy, flavorful mixture of shredded chicken, avocado, and lime. This Venezuelan classic is perfect for brunch, lunch, or dinner, offering a delicious and unique way to enjoy a savory stuffed cornmeal delight with fresh and zesty flavors.
Ingredients
For Arepas
- 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil plus extra for cooking
For Reina Pepiada Filling
- 2 cups cooked shredded chicken
- 1 ripe avocado, peeled and pitted
- ¼ cup mayonnaise
- 1 small onion, finely chopped
- ¼ cup cilantro, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare the dough: In a large bowl, mix the cornmeal, salt, and oil. Gradually add the warm water, stirring until the mixture is smooth and homogenous. Let the dough rest for 5 minutes to fully hydrate.
- Shape the arepas: Divide the dough into six portions. Shape each into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick.
- Cook the arepas: Heat a large skillet over medium heat and brush with oil. Cook the arepas for about 6-7 minutes on each side until golden and crispy. Optionally, finish by baking in a preheated 350°F (175°C) oven for 10-15 minutes to enhance crispiness.
- Prepare the Reina Pepiada filling: In a bowl, combine shredded chicken, onion, cilantro, and jalapeño. In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth. Mix the avocado blend into the chicken mixture until well combined. Season with salt and pepper to taste.
- Assemble the arepas: Slice an opening on one side of each arepa to create a pocket. Generously fill each with the Reina Pepiada mixture.
- Serve: Serve the arepas immediately, or keep them covered to stay warm until ready to serve.
Notes
- Use pre-cooked white cornmeal for the best texture and authentic flavor.
- Letting the dough rest for 5 minutes hydrates the cornmeal, making it easier to shape.
- Cook the arepas over medium heat to get a crispy crust without burning.
- For extra crispiness, finish the arepas in a 350°F oven after pan-frying.
- Prepare the Reina Pepiada filling while the arepas cook to save time.
- Store leftover arepas in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
