Golden avocado arepas

Ingredients

• 200 g Precooked white cornmeal (masarepa)
• 290 ml Warm water
• 0.5 tsp Salt
• 1 tbsp Vegetable oil
• 1 whole Ripe avocado
• 200 g Cooked black beans
• 1 whole Lime
• 10 g Fresh coriander

How to make it

1. Mix the dough

   Combine masarepa, salt and warm water until a soft, cohesive dough forms.

   Chef’s note: Use precooked masarepa, not ordinary cornmeal.

2. Shape the arepas

   Rest dough for a few minutes, then shape into four thick round discs.

   Chef’s note: Smooth cracks with damp fingers.

3. Griddle until golden

   Heat a lightly oiled skillet over medium heat. Cook each side until a golden crust forms.

   Chef’s note: Avoid moving them too often.

4. Finish cooking through

   Lower the heat, cover briefly and cook until the centers are hot and firm.

   Chef’s note: Thicker arepas need extra time.

5. Prepare filling

   Mash avocado with lime juice and salt; warm beans and chop coriander.

   Chef’s note: Lime prevents avocado browning.

6. Split and fill

   Carefully slice warm arepas open and fill with avocado, beans and coriander.

   Chef’s note: Let cool slightly before cutting to avoid steam burns.