Arepas with Avocado & Cheese (Gluten Free)
Arepas are for many Latin American countries a great substitute for bread.
I grew up eating arepas as an item for breakfast, lunch or dinner. Through the years I've enjoyed many filling combination, one of my favorite one is anything with avocado-mash.
This time I went for a super simple recipe filling and one of my favorite.
I also made the arepas in a mini size. If you join together your thumb with your index fingers that's about the size.
This recipe makes 25 mini arepas.
Ingredients:
1 cup of corn flour (otherwise known as: masa, masa arepa)
1 1/2 cup of water
1/2 teaspoon of salt
Frying oil
1 ripe avocado (mashed)
Directions:
1. In a bowl mix together: flour, salt and water until it forms a homogenous dough.
2. Make 25 small-equal balls and then flatten into disk no bigger than 2 cm diameter and 0.25 cm thick.
3. In a nonstick skillet heat the oil over medium power, cook the arepas for 5 minutes on each side, or until golden brown.
4. Open the arepas and filled with avocado and cheese. Serve warm while they are crunchy.
Tips:
1. Another filling that I love it is what in Venezuela is known as "reina pepiada" which avocado mash with shredded chicken and mayo.
2. Instead of frying the arepas, they could also be grilled in a nonstick skillet.
Enjoy!
