3 Fillings Arepa Recipe

Make dough

In a medium bowl combine 1.5 cups pre-cooked cornmeal and 3/4 tsp salt. Slowly pour 1 1/4 cups warm water while stirring with a wooden spoon until incorporated. Add 1 tablespoon vegetable oil and knead in bowl until smooth, 1–2 minutes. Dough should be moist but not sticky; if too dry add up to 1–2 tablespoons more warm water, if too wet sprinkle a little more cornmeal.

Shape arepa

Divide dough into two equal portions (for one large thick arepa or two smaller). For this recipe form one 4–5 inch round patty about 3/4 inch thick. Smooth edges with damp hands.

Cook arepa

Heat a heavy skillet or cast-iron pan over medium heat and add 1 teaspoon vegetable oil. Place arepa in pan and cook 5–6 minutes per side until a golden crust forms. Reduce heat to low, add 1 tablespoon butter or oil, cover and cook 6–8 minutes more, flipping once, until cooked through and sounds hollow when tapped. Transfer to a plate and let rest 3 minutes. Slice horizontally about three-quarters of the way through to create a pocket for fillings.

Poach chicken

Place 1 lb chicken breasts, 3 cups water and 1/2 tsp salt in a medium saucepan. Bring to a gentle simmer over medium heat, reduce to low, cover and poach 12–14 minutes until cooked through (internal temp 165°F/74°C). Remove chicken and let cool slightly.

Shred and sauté

Shred chicken with two forks. In a skillet heat 1 tablespoon olive oil over medium heat. Sauté 1/2 cup finely chopped onion until translucent, 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 1/2 cup diced tomato, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper and cook 2–3 minutes until warmed and slightly saucy. Add shredded chicken and toss to coat, heat through 1–2 minutes. Stir in 2 tablespoons chopped cilantro if using. Taste and adjust seasoning.

Prepare beans

Heat 1 teaspoon olive oil in a small skillet over medium. Sauté 2 tablespoons finely chopped shallot or onion until softened, about 2 minutes. Add 1 cup rinsed black beans, 1/4 tsp ground cumin, 1 tsp lime juice and 1/4 tsp salt. Cook, stirring occasionally, 3–4 minutes until warmed and slightly mashed — gently press some beans with the back of a spoon for a creamier texture.

Finish with cheese

Remove from heat and fold in 1/2 cup crumbled queso fresco or grated Monterey Jack and 1 tablespoon chopped cilantro if using. Taste and adjust lime and salt.

Mix slaw

In a bowl combine 1 cup shredded cabbage and 1/4 cup shredded carrot. Add 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat.

Add avocado

Gently fold in 1/2 cup diced ripe avocado just before assembling so avocado remains bright and creamy. Taste and adjust lime and salt.

Warm pocket: If the arepa has cooled, reheat skillet over medium and add 1 teaspoon butter or oil. Toast arepa 1 minute per side to warm and refresh the crust.

Fill: Open the arepa pocket gently and layer your three fillings. Suggested order: spread black beans & queso first to create a base, add shredded chicken, then top with avocado-lime slaw. Alternatively choose any combination in any order.

Serve: Drizzle hot sauce or salsa to taste if desired. Serve immediately while warm.