Having mentioned (in the "Chef-a-Nota" thread) Omar Pereney - the 15-year-old (maybe 16, by now) with his own show on El Gourmet, I remembered wanting to make one (at least) of his recipes. Back when this episode had aired, the El Gourmet website was in its older form, and more difficult to copy and paste, so I hadn't translated the recipe, yet. The new setup of their website, however, is much easier to use, so I finally have it ready in English.
This is the the recipe he gave for arepas with some traditional, Venezuelan fillings: queso fresco, Carne Mechada (shredded flank steak), and one that sounds particularly interesting, even by itself: Reina Pepeada (a chicken-avocado salad whose name's etymology would have to be reserved for a separate post)).
Arepas, Three Ways
Ingredients:
Chicken-avocado-salad filling (Reina Pepeada):
Chicken-avocado salad filling:
This is the the recipe he gave for arepas with some traditional, Venezuelan fillings: queso fresco, Carne Mechada (shredded flank steak), and one that sounds particularly interesting, even by itself: Reina Pepeada (a chicken-avocado salad whose name's etymology would have to be reserved for a separate post)).
Arepas, Three Ways
Ingredients:
Chicken-avocado-salad filling (Reina Pepeada):
- Boneless, skinless chicken breasts: 2
- Garlic: 1 Head, cut in half horizontally
- Leek: 1, chopped
- Bay leaf: 1
- Onion: 1, peeled and quartered
- Chicken stock: As needed
- Salt and Pepper: To taste
- Avocados: 3
- Mayonnaise: 7 Tbsp.
- Chopped cilantro 1 tbsp.
- Lemon: Juice of 2
- Flank steak: 1 Lb.
- Olive oil: 2 Tbsp.
- Onion: 1, peeled and cut into brunoise
- Red bell pepper: 3, cored, seeded and cut into brunoise
- Leek: 1, chopped
- Butter: 3 1/2 Tbsp.
- Queso fresco ("farmer's cheese"): 7 Oz.
- Masarepa (precooked corn meal, e.g. Harina P.A.N. or Goya): 1 Lb.
- Salt: 1 2/3 Tsp.
- Water: 2 1/2 Cups (Approximate: could vary, depending upon the masarepa used. Venezuelans would use Harina P.A.N., but Goya may be the only one available in the States).
- Neutral oil: As needed for frying or grilling
Chicken-avocado salad filling:
- Preheat oven to 350° F.
- Place the chicken into a baking dish.
- Add the garlic, leek, bay leaf, onion, and cover with the stock.
- Season with salt and pepper.
- Cover the plate with foil.
- Bake in oven until the chicken is completely tender.
- Shred the meat.
- Place the avocado pulp into a bowl and mash until smooth.
- Add the shredded chicken, mayonnaise, cilantro, salt, pepper and lemon juice and mix well.
- Cook meat the same way as the chicken (i.e. in a baking dish covered with foil – not with the other ingredients), then shred.
- In a hot frying pan sauté the onion, pepper and leeks.
- When the onion begins to brown, add the shredded beef.
- Season with salt and pepper.
- Sauté a few minutes and remove from heat.
- Place the masarepa, salt and water into a bowl.
- Mix with your hands and then knead until smooth.
- Take out small portions of the dough and form the arepas. First form each into a ball and then flatten into a disc about 3 inches in diameter and 1/2 inch thick.
- In a pan with hot oil fry the arepas until browned.
- Remove and drain on paper towels. They could also be cooked on a hot, oiled grill until browned on both sides.
- Open the arepas without separating the two sides (i.e. like opening pita pockets).
- Fill 1/3 of the arepas with shredded beef, 1/3 with chicken-avocado salad and 1/3 with butter and cheese.
If blueberry muffins have blueberries in them, what do vegan muffins have?