Arepa Santandereana with Guacamole and Queso Fresco

Ingredients

• 2 cups (340g) pre-cooked cornmeal 2 cups (340g) pre-cooked cornmeal
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 2 ripe avocados 2 ripe avocados
• 1 lime, juiced 1 lime, juiced
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt to taste Salt to taste
• 1 cup (150g) crumbled queso fresco 1 cup (150g) crumbled queso fresco

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix well until a soft dough forms.
2. 2.
   Divide the dough into 8 equal portions and shape each portion into a thick disc, about ½ inch (1.3cm) thick.
3. 3.
   Heat a griddle or non-stick skillet over medium heat. Place the arepas on the griddle and cook for about 5 minutes on each side, or until golden brown and crispy.
4. 4.
   While the arepas are cooking, prepare the guacamole. In a bowl, mash the ripe avocados with a fork until smooth. Add the lime juice, chopped cilantro, and salt. Mix well to combine.
5. 5.
   Once the arepas are cooked, remove them from the griddle and let them cool slightly. Using a sharp knife, carefully split each arepa in half horizontally.
6. 6.
   Spread a generous amount of guacamole on the bottom half of each arepa. Sprinkle crumbled queso fresco on top of the guacamole.
7. 7.
   Place the top half of the arepa on the filling to create a sandwich. Serve warm and enjoy!

Treat your ingredients with care...

• Avocados — Choose ripe avocados that yield to gentle pressure when squeezed. If the avocados are not ripe enough, the guacamole will lack creaminess.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese or a mild white cheese.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cumin or chili powder to the arepa dough.
• If you prefer a spicier guacamole, you can add finely chopped jalapenos or a dash of hot sauce.
• To reheat leftover arepas, place them in a toaster or toaster oven for a few minutes until warmed through.
• Experiment with different fillings such as shredded chicken, black beans, or sautéed vegetables to create your own variations of Arepa Santandereana.
• Serve the arepas immediately after assembling to ensure they stay crispy.

Serving advice

Serve the Arepa Santandereana warm as a main dish for breakfast, lunch, or dinner. They can be enjoyed on their own or paired with a fresh salad on the side.

Presentation advice

Arrange the filled arepas on a platter, garnish with a sprig of fresh cilantro, and serve with a side of colorful salsa for an appealing presentation.