~Amanda~
This post is for a recipe that might just be one of my greatest accomplishments yet – not because it’s super difficult or complex or fancy (it is none of those things), but because it is for one of my all time favorite things I like to order when I go out and I am so incredibly proud of myself for recreating it at home and having it taste almost identical to when I eat out and get it… this wonderful thing is the AREPA! There is an awesome place in Denver called Avanti Food & Beverage and it’s like a new age food hall. There are a variety of different restaurant concepts within the building all specializing in different cuisines and it is here that I was first introduced to the Arepa a few years ago and I have loved them ever since.
So what is an arepa? Up until I had one, I had never even heard the word before; arepas are a Venezuelan corn flour bread that is cut open and stuffed with a variety of different fillings. I have tried several like cheese and plantain or chicken and avocado but nothing beats smoked salmon with fried plantains, avocado and cheese. All those amazing flavors combined together inside of an arepa with a crispy outer shell and soft warm inside make up one of the most delicious things you will ever eat; it’s sweet, savory, salty, citrusy, crunchy, and soft all in one bite. So now that I have (hopefully) made you want to try one, let me tell you how easy they are to make!
To make arepas you must have precooked white cornmeal, no substitutes. Trust me on this, I tried making mine with masa once because I couldn’t find the precooked white cornmeal in stores and it was not very successful. They weren’t horrible, but they weren’t great either. I recommend buying PAN – I couldn’t find any in stores near me so I just ordered it online. Once you have the cornmeal, the rest is simple; combine it with some warm water and a bit of cheese, form them into patties, and fry them up in some coconut oil! That’s it! As I said before, there are a bunch of different ingredients you can use to fill them, but this recipe is the best by far; I use smoked salmon that I buy at the store, avocado mashed with some lime juice, fried plantains, and a little cilantro to finish it off. Also, they are a bit messy, so if you wrap them up in foil (just like they do at the restaurant), they are so much easier to eat and it keeps everything together. I hope you love these as much as I do, they will change your life!
- 1 cup precooked white cornmeal (I recommend PAN brand)
- 1 cup warm water
- ⅓ cup mozzarella cheese, shredded
- 2 tablespoons coconut oil
- 1 cup smoked salmon, flaked (Honey Smoked Salmon - Original is perfect)
- 1 large avocado
- 1 lime, juiced
- Salt and pepper, to taste
- ½ cup mozzarella cheese, shredded
- 1 plantain
- 2-3 tablespoons coconut oil
- 2 tablespoons cilantro, minced
- Combine the precooked white cornmeal, water, and mozzarella cheese in a bowl until it forms into a ball of dough.
- Split the dough into equal portions (they can be as large or as small as you like - I usually make about 4 larger ones); roll the dough into balls and then flatten so they are about one inch thick and resemble hamburger patties.
- Heat the coconut oil in a large skillet over medium heat then place the arepas in it and cook until medium/golden brown and cooked through (about 5-7 minutes per side).
- Remove from skillet when done and place on a plate with a paper towel to remove any excess oil.
- Let cool for a few minutes and then slice ¾ of the way through (leave just a little bit on the end in tact) and stuff each one with mozzarella cheese and close again so it melts. Set aside.
- In a small bowl, mash the avocado with the lime juice, salt and pepper using a fork until mostly combined (some small chunks can remain).
- Heat the coconut oil in a skillet over medium heat and slice the plantains so they’re about ¼ inch thick. Place in the oil to fry for about 5 minutes per side until golden brown and softened. Place on a paper towel to drain off excess oil.
- Fill each arepa with a portion of the smoked salmon, avocado mash and plantain slices. Garnish with some fresh cilantro and enjoy!
- They are so much easier to eat if you wrap them in foil like a burrito and go from one end to the other!
