Arepas With Avocado Salad

There was some pumpkin seed/cilantro sauce leftover from the stuffed peppers dish I made a couple days ago. Considering the sauce was made with fresh ingredients like cilantro, spinach, tomatillos, green chilis, onion and garlic, it had a short refrigerator life and needed to be used right away.

seitan stuffed peppers

 

I decided to use the leftover sauce (about 1 1/2 cups) for the liquid ingredients to make arepas. I used the stand mixer with the dough hook to mix the warmed up sauce with masarepa (precooked corn flour), salt and a little olive oil. After letting the mixed dough rest a spell, I divided it in half and pressed the two balls of dough between sheets of wax paper to about 1/2 inch thick.

arepas

 

The arepas were cooked on both sides in a skillet lightly coated with olive oil.

arepas

arepas

 

I put together a salad for the filling:

  • Avocado
  • sweet onion
  • jalapeño
  • red bell pepper
  • cucumber
  • tomato
  • onion chives & garlic chives
  • corn

You can’t see it but there is a chopped avocado in the bottom of the bowl.

arepas

 

I also brought in some spinach and cress from the garden.

arepas

arepas

 

I first tucked some chopped spinach into the arepas, then stuffed in the avocado salad followed by the cressida. Homemade fermented hot sauce is essential for this kind of dish.

 

 

arepas

arepas

arepas



 

 


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