Arepa with Reina Pepiada

Steps

1. 1

   Make the arepa dough

   • In a large bowl, combine the arepa flour and salt.
   • Gradually add the warm water, stirring constantly with a fork or wooden spoon to incorporate the flour evenly.
   • The mixture will come together into a thick, moist dough—it should feel like thick mashed potatoes.
   • If it seems dry and crumbly, add water 1 tablespoon at a time.
   • Let the dough rest, covered, for 5 minutes so it can fully absorb the moisture.

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   Ready when: Dough is thick and moist, holds together, and feels like mashed potatoes

   Tip: Pre-cooked arepa flour (harina de maíz precocida) is essential; do not use polenta or regular cornmeal, which will be gritty and won't hold together. Look for brands like PAN or Goya at Latin markets or online.

2. 2

   Form the arepas

   • Divide the dough into 4 equal portions (roughly 140g each).
   • With lightly wet hands to prevent sticking, gently roll each portion into a smooth ball, then flatten it into a disc about ½ inch (1.3 cm) thick and 3 inches (7.5 cm) in diameter.
   • Smooth the edges so they're even.
   • Place the shaped arepas on a plate.

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   Ready when: Arepas are evenly shaped discs, about ½ inch thick and 3 inches wide

   Tip: Keep your hands slightly wet to prevent sticking; re-wet them as needed. Don't overwork the dough or the arepas will be tough.

3. 3

   Pan-fry the arepas

   • Heat the oil in a 9–10 inch (23–25 cm) skillet over medium-high heat.
   • When the oil shimmers, carefully place 2 arepas in the pan (cook in two batches to avoid crowding).
   • Cook the first side without moving them for 5–6 minutes until the bottom is golden brown and a crust forms.
   • Gently flip and cook the second side for another 5–6 minutes until also golden brown and crispy.
   • The arepas should sound hollow when gently tapped and feel firm when pressed.
   • Transfer to a paper towel-lined plate.
   • Repeat with the remaining 2 arepas.

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   Ready when: Arepas are golden brown on both sides, sound hollow when tapped, and feel firm when pressed

   Tip: Do not move the arepas while the first side cooks; moving them prevents proper crust formation. If the edges brown too quickly, reduce heat to medium and extend cooking time by 1–2 minutes per side.

4. 4

   Make the Reina Pepiada filling

   • While the arepas fry, prepare the filling.
   • In a medium bowl, combine the shredded chicken, diced avocado, cilantro, lime juice, diced onion, mayonnaise, and minced garlic.
   • Season with salt and white pepper to taste.
   • Gently stir with a fork, being careful not to mash the avocado pieces.
   • Taste and adjust the seasoning if needed.

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   Ready when: Filling is well combined, creamy, and well seasoned

   Tip: Prepare the filling while the arepas cook so it's fresh and ready. Handle gently to keep the avocado chunks intact—you want texture, not a smooth mash.

5. 5

   Assemble and serve

   • Let the cooked arepas cool for about 2 minutes until they're comfortable to handle.
   • Using a serrated knife and a gentle sawing motion, carefully slice each arepa in half horizontally to create a pocket.
   • Generously spoon the Reina Pepiada filling into the pocket of each arepa, dividing evenly.
   • Serve immediately while the arepas are still warm.

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   Tip: A serrated knife works best for slicing; use a gentle sawing motion rather than pressing down. Serve immediately for the best contrast between warm arepa and creamy filling.