Venezuelan Arepas

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Mix warm water and salt, then add cornmeal and knead until smooth. Knead for 8–10 minutes until the surface is smooth and the dough stretches thinly without tearing; rest it for 20 minutes if it keeps springing back.

3. 3

   Rest the dough and shape thick discs with crack-free edges.

4. 4

   Griddle until crusted, then finish covered or in the oven. Fully preheat to 190°C conventional / 170°C fan; bake for about 25 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer.

5. 5

   Mix shredded chicken with avocado, lime, coriander and a little mayonnaise. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Split hot arepas and fill generously. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.