Beach Boulevard: 10 Miles of International Eats
Take your taste buds on a global adventure without boarding a plane.
Medium
45 MIN
In 1955, the Alvarez brothers, owners of a Caracas arepera, invented a new arepa inspired by Susan Duijim, winner of the Miss World pageant and the first Venezuelan to win an international beauty contest. They called their creation the reina pepiada, which translates roughly to "voluptuous queen," and it has gone on to become one of the most popular arepa fillings.
Ingredients
SERVINGS: 8
For the arepas
- 11 ounces warm water
- 1 tablespoon butter, optional
- Salt, to taste
- 7 ounces pre-cooked corn flour (P.A.N. brand)
For the chicken avocado salad
- 6 ounces boneless, skinless chicken breast
- 1/2 small white onion
- Salt, to taste
- 1/2 cup ripe avocado, diced
- 1 teaspoon minced shallot
- 2 tablespoons white vinegar
- 4 tablespoons mayonnaise
Instructions
To make arepas:
1. Pour water in a small bowl and add butter to melt. Add salt to taste. Sprinkle in corn flour slowly, mixing with a whisk to prevent lumps.
2. Once corn flour is mixed in, let dough sit. It will be soft but will become firmer after several minutes. Add more flour if needed.
3. Divide the dough into 8 small balls. Pat to form the round arepa shape until desired thickness.
4. Oil a griddle or pan and cook each arepa on both sides until crispy. They should have little brown spots but not be burnt.
To make chicken salad:
1. Add chicken and onion to small pot and cover with water. Cook over medium heat until chicken is tender. When done, cut chicken in ½-inch thick strips and shred.
2. Put chicken, avocado and shallot in medium bowl. Gently mix in vinegar and mayonnaise, being careful not to mash avocado. Season to taste.
3. To serve, make a pocket in each arepa, without completely separating both sides. Stuff each arepa with chicken avocado salad.
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