How to make it
6 steps. Take it one step at a time.
Combine the warm water and salt
In a large bowl, combine the warm water and salt. Gradually stir in the cornmeal with your hand or a spoon until no lumps remain.
Knead the dough for about 2 minutes
Knead the dough for about 2 minutes until smooth and firm. Cover with a damp cloth and let rest for 5 minutes.
5 minDivide the dough
Divide the dough into 8 equal portions. Roll each into a ball and flatten into a disk about 1/2-inch thick. If the edges crack, smooth them with a wet finger.
Heat a skillet or griddle
Heat a skillet or griddle (budare) over medium heat and lightly grease with oil. Cook the arepas for about 5-7 minutes per side until they develop golden brown spots and sound hollow when tapped.
14 minPrepare the filling
While the arepas cook, prepare the filling. In a medium bowl, mash the avocado. Mix in the shredded chicken, mayonnaise, diced onion, minced garlic, and lime juice. Season with salt to taste.
Slice the warm arepas horizontally about 3/4 of the way through
Slice the warm arepas horizontally about 3/4 of the way through, creating a pocket. Generously stuff with the chicken-avocado mixture and serve immediately.
A little kitchen wisdom
Ensure you use pre-cooked cornmeal (masarepa), not regular cornmeal or corn flour. The dough should be moist but not sticky; if it cracks when you flatten it, add a little more water.
