1 Chili Pepper, seeds and ribs removed, finely chopped
1 Avocado, peeled and pitted
Cilantro bunch, finely chopped
½ tsp. ground Chipotle Pepper
¼ tsp. ground Cumin
2-3 tbsp. Mayonnaise - optional
For the Arepas:
3 cups precooked White Corn Flour (P.A.N. or Masarepa)
3 ¼ cups Warm Water
1 teaspoon salt
For the Mushroom and Avocado Salad:
Put all the ingredients in a medium bowl and toss gentley.
For the Arepas:
Pour the water into a medium bowl. Add the corn flour and salt, and stir the mixture with a wooden spoon or your hands. make sure there are no lumps lumps. Let the dough rest for 3-5 minutes.
Take a piece of dough with your hand and roll it into a ball (the size of a tennis ball), then press it between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge. The discs should be 3½ - 4 inches in diameter and ⅓ to ½ inch thick. Put the discs on a large plate lined with a plastic wrap or baking sheet. If the dough is dry or cracks when you roll it, add more warm water.
Sear the arepas in a lightly oiled cast iron or non stick skillet over a medium-hot heat. Cook them for 5-7 minutes on each side. If the arepas are browning too quickly, lower the heat down a bit.
When all the arepas are ready, let them cool just a little bit, then slice them lenghwise and stuff them with mushroom and avocado salad.
Arepa flour can be found in the USA through Target or Walmart, as well as your local Latin market. Alternatively you may order it from Amazon.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.